Why You’ll Love This Recipe
Creamy Salmon and Spinach Pasta is a comforting, flavorful dish that pairs tender flakes of salmon with a velvety, garlic-infused cream sauce and fresh spinach. It’s perfect for a weeknight dinner yet elegant enough for entertaining. This pasta delivers a rich, satisfying bite while sneaking in some healthy greens.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon filletspasta of choice (fettuccine, penne, or spaghetti)fresh spinachgarlicclovesheavy creamparmesan cheeseolive oillemon juiceonionsalt and pepperred pepper flakes (optional)
directions
Cook the pasta according to package instructions. Drain and set aside, reserving a bit of pasta water.
Season the salmon with salt and pepper. In a skillet, heat olive oil over medium heat and cook the salmon until it flakes easily, about 3-4 minutes per side. Remove and set aside.
In the same pan, add chopped onion and sauté until translucent. Add minced garlic and cook for 1 minute.
Pour in the heavy cream and bring to a gentle simmer. Stir in grated parmesan until melted and smooth.
Add fresh spinach and cook until wilted. Add a squeeze of lemon juice.
Flake the salmon and return it to the pan. Stir to combine.
Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.
Serve hot, garnished with more parmesan or red pepper flakes if desired.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use smoked salmon for a bolder flavor.
Substitute cream with a mix of cream cheese and milk for a thicker sauce.
Add mushrooms or sun-dried tomatoes for extra depth.
Swap spinach with kale or arugula for a different green.
Use gluten-free pasta if needed.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.Freezing is not recommended due to the creamy base and spinach texture.
FAQs
Can I use canned salmon?
Yes, but fresh or cooked fillets offer better texture and flavor.
Is this dish very rich?
It’s creamy and satisfying, but lemon juice and spinach help balance the richness.
Can I make it dairy-free?
Use coconut cream and a vegan parmesan substitute.
What pasta works best?
Fettuccine and penne hold the creamy sauce well.
Can I prepare this ahead of time?
You can make the sauce and salmon in advance and combine with pasta before serving.
Is this kid-friendly?
Yes, the creamy texture and mild salmon flavor are usually a hit with kids.
Can I add cheese on top?
Absolutely—more parmesan or even mozzarella works great.
What if I don’t have fresh spinach?
Frozen spinach can be used, just thaw and drain it well first.
Can I use other fish?
Yes, cod or trout make great substitutes.
Why is my sauce too thick?
Add a bit of pasta water or milk to adjust the consistency.
Conclusion
Creamy Salmon and Spinach Pasta is a quick and luxurious meal that brings together hearty ingredients with a luscious cream sauce. It’s easy to prepare, adaptable, and sure to become a staple in your dinner rotation. Enjoy a bowl of this comfort food and savor the delicious harmony of salmon, spinach, and cream.
Print
Creamy Salmon and Spinach Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2–3 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
A rich and flavorful pasta dish combining tender salmon, fresh spinach, and a creamy sauce for a comforting yet elegant meal.
Ingredients
- 8 oz fettuccine or linguine
- 1 tbsp olive oil
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional)
- Chopped parsley, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Season salmon fillets with salt and pepper. Sear salmon for 3–4 minutes per side until cooked through. Remove to a plate and flake into large chunks.
- In the same skillet, add garlic and onion. Sauté for 2–3 minutes until fragrant and translucent.
- Reduce heat to low and stir in cream cheese until melted and smooth.
- Add heavy cream and Parmesan cheese, whisking until the sauce is creamy and evenly combined.
- Stir in fresh spinach, lemon zest, lemon juice, and red pepper flakes. Cook until spinach wilts, about 1–2 minutes.
- Add the cooked pasta and flaked salmon to the sauce. Toss gently to coat, adding reserved pasta water as needed to reach desired consistency.
- Season with additional salt, pepper, or lemon juice to taste.
- Garnish with chopped parsley and serve immediately.
Notes
- You can substitute smoked salmon or canned salmon if fresh isn’t available, but adjust salt accordingly.
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Feel free to add mushrooms or sun-dried tomatoes for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.