Salmon Spinach Pasta in Creamy Parmesan Sauce Recipe
This Salmon Spinach Pasta recipe combines tender seared salmon with a creamy Parmesan sauce and fresh baby spinach, all tossed with perfectly cooked spaghetti. A hint of lemon zest and juice brightens the dish, creating a rich and satisfying meal ideal for a comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz spaghetti or linguine (or pasta of choice)
Salmon and Seasoning
- 2 salmon fillets (about 6 oz each), skin removed
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ¼ teaspoon crushed red pepper flakes (optional)
Sauce and Garnish
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- 4 cups fresh baby spinach
- Zest and juice of ½ lemon
- 1 tablespoon chopped fresh parsley (for garnish)
- Reserved pasta water (about ½ cup)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water. Drain the pasta and set aside.
- Sear the Salmon: While the pasta cooks, heat 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 salmon and cook for about 4 minutes per side until cooked through and easily flaked. Remove from skillet and set aside to cool slightly.
- Make the Creamy Sauce: In the same skillet, reduce heat to medium-low. Add more olive oil if needed, then the minced garlic. Sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring often. Add Parmesan cheese and stir until melted and smooth.
- Add Spinach and Seasonings: Toss fresh spinach into the sauce and stir until wilted, about 1-2 minutes. Season sauce with additional salt, black pepper, and red pepper flakes if using. Stir in lemon zest and juice to brighten the flavor.
- Combine Pasta and Sauce: Add cooked pasta to the skillet with the sauce. Toss well to coat all noodles evenly. If the sauce is too thick, stir in some reserved pasta water to loosen it to your desired consistency.
- Flake and Fold in the Salmon: Flake the cooled salmon into bite-sized pieces and gently fold them into the pasta and sauce, keeping the chunks intact for texture.
- Garnish and Serve: Serve the pasta hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Offer a lemon wedge on the side for added freshness.
Notes
- For best texture, avoid overcooking the salmon; it should flake easily but remain moist.
- Reserved pasta water helps adjust sauce consistency without thinning flavor.
- Red pepper flakes are optional but add a nice subtle heat to the creamy sauce.
- You can swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
- Fresh parsley garnish adds color and a fresh herbal note to the dish.
Keywords: salmon pasta, creamy spinach pasta, seafood pasta, easy dinner recipe, one pan pasta, lemon parmesan pasta
