Salmon Spinach Pasta Dish Recipe

Introduction

This salmon spinach pasta dish combines tender salmon with a creamy, garlicky sauce and fresh spinach for a satisfying meal. It’s easy to prepare and perfect for a weeknight dinner that feels special.

Ingredients

• 8 ounces 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)

Instructions

1. Step 1: Bring 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 to prevent sticking.
2. Step 2: Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and toss with a little olive oil to keep it from sticking.
3. Step 3: Season the salmon fillet with salt, pepper, and a sprinkle of lemon juice.
4. Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the salmon for 4-5 minutes on each side until cooked through. Remove from the skillet and let cool, then flake into bite-sized pieces.
5. Step 5: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
6. Step 6: Add the chopped spinach and cook for 2-3 minutes until wilted.
7. Step 7: Reduce heat to low and pour in the heavy cream, stirring to combine.
8. Step 8: Gradually add the grated Parmesan, stirring until melted and the sauce thickens.
9. Step 9: Add the lemon zest, lemon juice, and red pepper flakes (if using). Simmer for another 2-3 minutes, adjusting seasoning with salt and pepper.
10. Step 10: Add the drained pasta to the skillet and toss to coat with the sauce.
11. Step 11: Gently fold in the flaked salmon, keeping some chunks intact.
12. Step 12: If needed, add reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
13. Step 13: Serve the salmon spinach pasta in bowls or on plates and sprinkle with fresh parsley for added freshness. Serve immediately and enjoy!

Tips & Variations

• Use fresh lemon zest and juice for the brightest flavor, and feel free to add mushrooms or cherry tomatoes for extra texture and color.
• If you prefer a lighter sauce, substitute half the heavy cream with milk or use a creamy Greek yogurt stirred in off heat.
• For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
• To make it gluten-free, use your favorite gluten-free pasta variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw and pat the salmon dry before cooking to avoid excess moisture in the dish.

What type of pasta works best with this sauce?

Fettuccine or linguine are ideal because they hold the creamy sauce well, but you can use any pasta shape you prefer.

Salmon Spinach Pasta Dish Recipe

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★★★★★

4.8 from 117 reviews

A creamy and flavorful Salmon Spinach Pasta combining tender seared salmon, fresh spinach, and a rich Parmesan cream sauce, tossed with perfectly cooked fettuccine or linguine. This dish brings together bright lemon zest and juice for a fresh finish and optional red pepper flakes for a subtle kick, making it a comforting yet elegant meal perfect for any night.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

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Pasta and Sauce

• 8 ounces of pasta (fettuccine or linguine)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 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)

Protein

• 1 pound fresh salmon fillet, skin removed

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Boil Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Stir occasionally to prevent sticking.
2. Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and toss with a little olive oil to keep it from sticking together.
3. Season Salmon: Pat the salmon fillet dry and season it with salt, pepper, and a sprinkle of fresh lemon juice to enhance flavor.
4. Cook Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the salmon fillet in the skillet and cook for 4-5 minutes on each side until the salmon is cooked through and flakes easily with a fork.
5. Flake Salmon: Remove the cooked salmon from the skillet and allow it to cool slightly. Then, using a fork, flake the salmon into bite-sized pieces, keeping some larger chunks for texture.
6. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
7. Wilt Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and tender.
8. Make Cream Sauce: Reduce the heat to low and pour in the heavy cream, stirring well to combine with the spinach and garlic.
9. Add Parmesan: Gradually add the grated Parmesan cheese, stirring continuously until it melts into the sauce and the sauce thickens slightly.
10. Flavor Sauce: Stir in the lemon zest, lemon juice, and red pepper flakes if using. Let the sauce simmer gently for another 2-3 minutes. Season with additional salt and pepper to taste.
11. Toss Pasta in Sauce: Add the drained pasta to the skillet with the cream sauce, tossing gently to coat every strand evenly.
12. Add Salmon: Fold in the flaked salmon carefully to maintain some larger chunks. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
13. Serve: Dish out the salmon spinach pasta into bowls or plates. Garnish with freshly chopped parsley for a burst of color and freshness.
14. Enjoy and Store: Serve immediately and enjoy this comforting meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Notes

• Use fresh salmon for the best flavor and texture. If using frozen, thaw completely before cooking.
• Reserve pasta water to adjust sauce consistency perfectly without diluting flavors.
• Red pepper flakes are optional; omit or reduce if you prefer less heat.
• To keep the salmon moist, avoid overcooking it in the skillet.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative, noting that it may affect the richness of the sauce.

Keywords: salmon pasta, spinach pasta, creamy pasta dish, lemon salmon recipe, easy dinner recipe