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The Washington Post: A salmon harvest feeds D.C.’s hungry and models eco-friendly fish farming

Olivia Shaffett

Washington Post Reporter Kyle Swenson featured DC Central Kitchen’s innovative partnership with the Conservation Fund’s Freshwater Institute.  Thanks to this collaboration, we are transforming 20,000 pounds of sustainably grown salmon into 50,000 delicious, high-quality meals, like salmon spinach fettuccine, salmon BLTs, and barbecue salmon for our community while providing our culinary students with wonderful opportunities to learn fish fabrication.

If you’re looking for a delicious, nutritious meal featuring salmon, check out DCCK’s salmon spinach fettuccine recipe below. Enjoy!

DCCK’s Salmon Spinach Fettuccine

Yield: 4 servings


  • 1 salmon fillet
  • 2 Tbsp olive oil (split into 1 Tbsp & 1 Tbsp)
  • 1 ½ tsp of dried thyme
  • 1 ½ tsp of sage
  • 2 ½ tsp of parsley
  • ¼ tsp of salt
  • ¼ tsp of black pepper
  • 12 oz of fettucine noodles
  • 3 garlic cloves, minced
  • 1 ¼ cups of heavy cream
  • 4 oz of cream cheese
  • 1 tsp of ginger
  • 1 ½ tsp of garlic powder
  • 1 ½ tsp of onion powder
  • 2 tsp of coriander
  • 1 tsp of cumin
  • ¼ cup of diced tomatoes
  • 5 ounces of baby spinach


  1. Preheat oven to 350 °F and bring a large pot to boil on the stove.
  2. Create the seasoning by combining thyme, sage, parsley, salt, and pepper in a small bowl.
  3. Line a baking pan with parchment paper, place salmon skin side down, and evenly sprinkle with seasoning and 1 Tbsp of olive oil. Massage seasoning onto salmon.
  4. Transfer the salmon to the oven and bake for 14 to 16 minutes or until salmon reaches an internal temperature of 145 °F.
  5. Add a pinch of salt to the pot of boiling water and cook fettuccine noodles according to package instructions.
  6. While pasta is cooking, heat the remaining 1 Tbsp of olive oil in a large high-sided skillet over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Add the cream, cream cheese, garlic powder, onion powder, coriander, and cumin to the skillet.
  7. Bring water to a boil before adding in the diced tomatoes. Reduce heat to medium and cook for 5 to 6 minutes or until the mixture thickens to a thin sauce consistency, stirring frequently. Reduce heat to low.
  8. Add spinach to the skillet before draining the pasta and adding it to the skillet. Cook over low heat for 1 to 2 minutes, tossing frequently, or until spinach wilts.
  9. Remove the salmon from the oven. Slip a spatula between the salmon’s skin and flesh to fully remove the skin. Plate the salmon first before adding the spinach fettucine on top. Bon Appetit!