Why Make This Recipe
Salmon Spinach Pasta is a delightful dish that combines the rich flavor of salmon with fresh spinach and creamy sauce. It’s not just a meal; it’s a healthy option that’s quick to prepare and perfect for weeknight dinners or special occasions. The dish is filled with nutrients and brings together a variety of flavors that everyone will love.
How to Make Salmon Spinach Pasta
Ingredients:
- 8 ounces of pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound fresh salmon fillet, skin removed
- 4 cups fresh spinach, washed and roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Directions:
- Start by bringing a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and toss with a little olive oil to prevent sticking.
- Season the salmon fillet with salt, pepper, and a sprinkle of lemon juice.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the salmon for 4-5 minutes on each side until cooked through.
- Remove the salmon from the skillet, let it cool, then flake it into bite-sized pieces.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Add chopped spinach and cook for 2-3 minutes until wilted.
- Reduce heat to low and pour in the heavy cream, stirring to combine.
- Gradually add grated Parmesan, stirring until melted and the sauce thickens.
- Add lemon zest, lemon juice, and red pepper flakes (if using). Simmer for another 2-3 minutes, adjusting seasoning with salt and pepper.
- Add the drained pasta to the skillet and toss to coat with the sauce.
- Gently fold in the flaked salmon, keeping some chunks intact.
- If needed, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Serve the salmon spinach pasta in bowls or on plates.
- Sprinkle with fresh parsley for added freshness.
- Serve immediately and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
How to Serve Salmon Spinach Pasta
Serve this delicious pasta dish hot, garnished with chopped parsley for a burst of color and freshness. It pairs well with a simple side salad or some garlic bread for a complete meal.
How to Store Salmon Spinach Pasta
To store leftovers, let the pasta cool completely and place it in an airtight container. Keep it in the fridge for up to 2 days. When you’re ready to eat, you can reheat it in a skillet over low heat, adding a splash of water or cream to bring back its creaminess.
Tips to Make Salmon Spinach Pasta
- Make sure to season the salmon well for the best flavor.
- You can use frozen salmon fillets if fresh is not available; just make sure to thaw them completely.
- For added texture, consider including cherry tomatoes or mushrooms in the dish.
- If you prefer a lighter sauce, you can reduce the amount of heavy cream or substitute with half-and-half.
Variation
You can easily modify this recipe by using different types of pasta or adding other greens like kale or arugula. If you want a bit of spice, add more red pepper flakes or try some crushed black pepper.
FAQs
Can I use canned salmon for this dish?
Yes, you can use canned salmon. Just make sure to flake it well before adding it into the pasta.
What can I substitute for heavy cream?
If you want a lighter version, you can substitute heavy cream with Greek yogurt or a plant-based cream.
How can I make this dish gluten-free?
Simply replace the pasta with a gluten-free variety, such as brown rice pasta or gluten-free fettuccine.
Salmon Spinach Pasta
Ingredients
Method
- Start by bringing a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and toss with a little olive oil to prevent sticking.
- Season the salmon fillet with salt, pepper, and a sprinkle of lemon juice.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the salmon for 4-5 minutes on each side until cooked through.
- Remove the salmon from the skillet, let it cool, then flake it into bite-sized pieces.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Add chopped spinach and cook for 2-3 minutes until wilted.
- Reduce heat to low and pour in the heavy cream, stirring to combine.
- Gradually add grated Parmesan, stirring until melted and the sauce thickens.
- Add lemon zest, lemon juice, and red pepper flakes (if using). Simmer for another 2-3 minutes, adjusting seasoning with salt and pepper.
- Add the drained pasta to the skillet and toss to coat with the sauce.
- Gently fold in the flaked salmon, keeping some chunks intact.
- If needed, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Serve the salmon spinach pasta in bowls or on plates.
- Sprinkle with fresh parsley for added freshness.
