Introduction

This Spinach Salmon Pasta is a delightful and creamy dish that combines tender salmon, fresh spinach, and a rich garlic cream sauce. It’s perfect for a satisfying weeknight dinner that feels special without requiring too much effort.

The dish is a creamy baked pasta served in a white square baking dish, filled with three main layers visible on top. The base layer consists of penne pasta coated in a light cream sauce, showing a smooth pale yellow texture. Scattered throughout the pasta are cooked spinach leaves, dark green and slightly wilted, adding a fresh look. On top, there are chunks of cooked salmon pieces that are pink-orange with a slightly crispy, browned edge, giving a rich color contrast to the creamy pasta. The whole dish is sprinkled lightly with grated cheese that has melted into a golden, slightly bubbly surface. The dish sits on a wooden table with a white marbled texture background, accompanied by a white plate with a fork and knife nearby photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Salmon:

2 salmon fillets (about 6 oz each)
1 tsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika

For the Pasta:

8 oz pasta (linguine, fettuccine, or penne)
1 tbsp salt (for pasta water)

For the Sauce:

2 tbsp unsalted butter
3 cloves garlic (minced)
1 cup heavy cream (or half-and-half for a lighter option)
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional, for heat)
2 cups fresh spinach (roughly chopped)
Juice of ½ lemon
Salt & black pepper to taste

For Garnish:

Extra grated Parmesan
Fresh parsley or basil (chopped)
Lemon wedges

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.
Step 2: Pat the salmon fillets dry with a paper towel and season both sides with salt, black pepper, and paprika. Heat 1 teaspoon of olive oil in a large pan over medium-high heat. Place the salmon fillets skin-side down and sear for 3-4 minutes, then flip and cook for another 3-4 minutes until fully cooked and flaky. Remove the salmon from the pan and set aside.
Step 3: In the same pan, reduce the heat to medium and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and stir well. Add grated Parmesan, Italian seasoning, and red pepper flakes (if using). Let it simmer for 2-3 minutes until the sauce thickens slightly.
Step 4: Stir in the fresh spinach and cook for 1-2 minutes until wilted. Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, gradually add reserved pasta water until it reaches your desired consistency.
Step 5: Flake the cooked salmon into large chunks and gently fold it into the pasta. Squeeze in fresh lemon juice and season with additional salt and pepper to taste.
Step 6: Sprinkle extra Parmesan cheese on top, along with fresh parsley or basil. Serve immediately with lemon wedges on the side.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter sauce.
Add cherry tomatoes for a burst of sweetness and color.
Try substituting kale or arugula if you don’t have fresh spinach.
For a smoky flavor, add a pinch of smoked paprika to the sauce.

Storage

Store leftover spinach salmon pasta 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 pasta water to loosen the sauce. Avoid microwaving as it may overcook the salmon.

How to Serve

A close-up view of a pan filled with a pasta dish featuring three main layers: the base layer is yellow, twisted pasta with a wavy edge texture, mixed evenly throughout; the middle layer consists of bright green sautéed spinach leaves scattered across the pasta; the top layer includes chunks of pink cooked salmon placed randomly on top and mixed into the dish, with some grated white cheese sprinkled throughout. The pan is stainless steel and sits on a white marbled surface, with a few pieces of grated cheese around it. 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 make sure to fully thaw the salmon and pat it dry before cooking to ensure it sears properly and doesn’t become watery.

What pasta type works best for this dish?

Linguine, fettuccine, or penne all work well as they hold the creamy sauce nicely, but feel free to use your favorite pasta shape.