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Salmon Spinach Pasta

A delightful dish combining salmon with fresh spinach and creamy sauce, perfect for quick weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 ounces pasta (fettuccine or linguine)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound fresh salmon fillet, skin removed You can use frozen salmon if fresh is not available.
  • 4 cups fresh spinach, washed and roughly chopped
  • 1 cup heavy cream Can be substituted with Greek yogurt for a lighter version.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste Make sure to season the salmon well for best flavor.
  • 1/4 teaspoon red pepper flakes (optional) Add more for extra spice.
  • Fresh parsley, chopped (for garnish)

Method
 

Cooking the Pasta
  1. Start by bringing a large pot of salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
  3. Before draining, reserve about 1 cup of the pasta cooking water.
  4. Drain the pasta and toss with a little olive oil to prevent sticking.
Preparing the Salmon
  1. Season the salmon fillet with salt, pepper, and a sprinkle of lemon juice.
  2. 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.
  3. Remove the salmon from the skillet, let it cool, then flake it into bite-sized pieces.
Making the Sauce
  1. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  2. Add chopped spinach and cook for 2-3 minutes until wilted.
  3. Reduce heat to low and pour in the heavy cream, stirring to combine.
  4. Gradually add grated Parmesan, stirring until melted and the sauce thickens.
  5. Add lemon zest, lemon juice, and red pepper flakes (if using). Simmer for another 2-3 minutes, adjusting seasoning with salt and pepper.
Combining and Serving
  1. Add the drained pasta to the skillet and toss to coat with the sauce.
  2. Gently fold in the flaked salmon, keeping some chunks intact.
  3. If needed, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  4. Serve the salmon spinach pasta in bowls or on plates.
  5. Sprinkle with fresh parsley for added freshness.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat it in a skillet over low heat, adding a splash of water or cream to restore creaminess.