Introduction

This Salmon Spinach Pasta is a delicious and creamy dish that combines tender salmon with fresh spinach and a rich Parmesan sauce. It’s perfect for a satisfying weeknight dinner or a special occasion meal.

A white bowl filled with creamy pasta mixed with cooked spinach, topped with several medium-sized pieces of cooked salmon with a slightly crispy, pinkish-orange surface. The pasta is rigatoni, coated in a white sauce that looks smooth and rich. The spinach leaves add a deep green color scattered evenly throughout the pasta. The bowl is placed on a wooden surface with some other blurred dishes in the background. The photo has soft natural lighting, highlighting the texture of the salmon and creaminess of the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz spaghetti or linguine (or pasta of choice)
1 tablespoon olive oil
2 salmon fillets (about 6 oz each), skin removed
3 cloves garlic, minced
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
4 cups fresh baby spinach
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
Zest and juice of ½ lemon
1 tablespoon chopped fresh parsley (for garnish)
Reserved pasta water (about ½ cup)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water. Drain the pasta and set aside.
Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season both sides of the salmon fillets with salt and black pepper. Once the oil is hot, add the salmon to the pan and cook for about 4 minutes per side, or until cooked through and easily flaked with a fork. Remove the salmon and set aside on a plate to cool slightly.
Step 3: In the same skillet, reduce the heat to medium-low. Add a bit more olive oil if needed, then add the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring often. Add the Parmesan cheese, stirring until fully melted and smooth.
Step 4: Toss the fresh spinach into the sauce and stir until wilted, about one to two minutes. Season the sauce with additional salt, black pepper, and red pepper flakes if using. Add lemon zest and juice to brighten the flavors.
Step 5: Add the cooked pasta into the skillet with the sauce. Toss everything together to coat the noodles evenly. If the sauce feels too thick, stir in a bit of the reserved pasta water to loosen it.
Step 6: Flake the cooked salmon into bite-sized pieces and gently fold it into the pasta and sauce. Be careful not to break it up too much to keep nice chunks of salmon throughout.
Step 7: Serve the pasta hot, topped with a sprinkle of chopped fresh parsley and extra Parmesan if desired. A wedge of lemon on the side makes a perfect finishing touch.

Tips & Variations

Use fresh lemon juice to brighten the dish, but adjust amount to your taste.
For a lighter version, substitute half-and-half for the heavy cream.
If you prefer, swap salmon for shrimp or chicken for a different protein.
Add sun-dried tomatoes or mushrooms for extra flavor and texture.
Be careful not to overcook the salmon to keep it tender and moist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water if the sauce has thickened. Avoid microwaving for best texture.

How to Serve

A white bowl filled with a creamy pasta dish sits on a white marbled surface. The pasta is rigatoni, pale yellow and tube-shaped, mixed with fresh green spinach leaves. On top and mixed in are pieces of cooked salmon, pink with a slight sear, scattered evenly throughout the dish. The creamy sauce is white and thick, coating the pasta and spinach. The dish is lightly sprinkled with black pepper, adding small dark specks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but thaw it completely and pat dry before cooking to avoid excess moisture in the pan.

What pasta works best with this creamy salmon sauce?

Long noodles like spaghetti or linguine work well as they hold the sauce nicely, but feel free to use any pasta you prefer.