This Creamy Salmon Spinach Pasta recipe is the answer to your weeknight dinner prayers. It delivers a restaurant-quality meal that is incredibly satisfying, yet comes together in under 30 minutes. Imagine tender flakes of salmon and vibrant spinach swirled in a luscious, garlicky parmesan cream sauce, all clinging to perfectly cooked pasta. It’s the kind of elegant comfort food that will impress your family and friends any night of the week.
We developed this recipe to be as simple as possible without sacrificing any flavor. You get the perfect balance of rich creaminess, bright lemon, and savory salmon in every single bite. Let’s dive in and make a dish you’ll want to put on repeat.
Why This Creamy Salmon Spinach Pasta Belongs in Your Recipe Rotation
You are going to absolutely love this dish. It’s not just a meal; it’s an experience that brings gourmet flavors right to your kitchen with minimal effort.
- Quick and Easy: This entire meal is ready from start to finish in less than 30 minutes, making it ideal for busy weeknights.
- Simple Ingredients: You only need a handful of common, easy-to-find ingredients to create this spectacular dish.
- Incredibly Flavorful: The combination of garlic, parmesan, lemon, and tender salmon creates a sauce that is rich, complex, and utterly addictive.
- Perfectly Balanced: It’s a complete meal in one bowl, with protein from the salmon, carbs from the pasta, and nutrients from the spinach.
Ingredients for a Perfect Pasta Night
The magic of this dish lies in its simple, high-quality ingredients. Here’s what you’ll need to gather.
For the Pasta and Salmon:
- Pasta: 8 ounces of your favorite pasta, such as fettuccine, penne, or bow ties.
- Salmon: 12 ounces of skinless salmon fillet, cut into 1-inch cubes.
- Olive Oil: 1 tablespoon for cooking the salmon.
- Salt and Black Pepper: To taste, for seasoning.
For the Creamy Sauce:
- Butter: 2 tablespoons, unsalted.
- Garlic: 4 cloves, minced.
- Heavy Cream: 1 cup. For a lighter version, you can use half-and-half.
- Parmesan Cheese: 1/2 cup, freshly grated.
- Baby Spinach: 5 ounces, fresh.
- Lemon Juice: 1 tablespoon, freshly squeezed.
- Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat).
Mastering Your Creamy Salmon Spinach Pasta: A Step-by-Step Guide
Follow these simple steps to create a flawless creamy pasta dish. We’ll guide you through cooking the salmon perfectly and creating a velvety sauce.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the pasta water. Drain the pasta and set it aside.
Step 2: Sear the Salmon
While the pasta is cooking, pat the salmon cubes dry with a paper towel. Season them generously with salt and pepper. Heat the olive oil in a large skillet or pan over medium-high heat. Add the salmon cubes in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set aside. For another fantastic salmon recipe, check out our Lemon Dill Baked Salmon (coming soon).
Step 3: Build the Cream Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.
Step 4: Combine and Finish
Stir the grated Parmesan cheese into the cream sauce until it’s smooth. Add the fresh spinach and cook until it has wilted, which should take about 1-2 minutes. Stir in the lemon juice and optional red pepper flakes. Return the cooked pasta and seared salmon to the skillet. Gently toss everything together to coat the pasta and salmon in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Pro Tips for a Flawless Dish
A few expert tips can take your pasta from great to unforgettable. Here’s how to ensure success every time.
- Don’t Overcook the Salmon: Sear the salmon just until it’s cooked through. It will continue to cook slightly when you add it back to the hot sauce, ensuring it stays tender and flaky.
- Use Freshly Grated Parmesan: For the smoothest sauce, grate your own Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can make the sauce gritty.
- Save Your Pasta Water: That starchy water is liquid gold! It helps the sauce cling to the pasta and is perfect for adjusting the consistency if your sauce gets too thick.
Delicious Variations to Try
This recipe is a fantastic starting point. If you’re looking for other creamy dinner ideas, our Boursin Chicken is always a crowd-pleaser. Feel free to customize this Creamy Salmon Spinach Pasta with these tasty additions:
- Add Veggies: Sautéed mushrooms, sun-dried tomatoes, or roasted asparagus would all be delicious additions.
- Switch the Protein: This sauce also works beautifully with shrimp or chicken.
- Make it Spicy: Increase the red pepper flakes or add a dash of your favorite hot sauce for an extra kick.
What to Serve with Your Pasta
This Creamy Salmon Spinach Pasta is a wonderful standalone meal, but it also pairs perfectly with a few simple sides. A crisp green salad with a vinaigrette dressing provides a fresh contrast to the rich sauce. For a heartier meal, serve it alongside some crusty homemade tomato basil bread (coming soon) to soak up every last drop of the delicious sauce.
Frequently Asked Questions
Yes, you can make a dairy-free version. Substitute the heavy cream with full-fat canned coconut milk or a dairy-free cream alternative. Use a high-quality, plant-based parmesan cheese and dairy-free butter to maintain the creamy texture.
Yes, you can use frozen chopped spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the sauce. This prevents the sauce from becoming watery. You will need about 1/2 cup of thawed and squeezed spinach to replace the 5 ounces of fresh spinach.
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat. You may need to add a splash of milk or cream to loosen the sauce and restore its creamy consistency.
For a lighter version of the sauce, you can substitute the heavy cream with half-and-half or evaporated milk. For a tangier flavor, you could also try using cream cheese thinned with a little milk or pasta water, though the texture will be slightly different.
For this Creamy Salmon Spinach Pasta, a skinless salmon fillet is ideal. You can use Atlantic, Coho, or Sockeye salmon. Both fresh and frozen (and thawed) salmon work well; just be sure to pat it completely dry before searing to get a nice golden crust.
More Creamy Pasta to Love
We hope you love this Creamy Salmon Spinach Pasta as much as we do. It’s a true testament to how simple ingredients can create something truly special. If you’re a fan of rich, satisfying pasta dishes, be sure to check out our incredibly popular Philly Cheesesteak Pasta.
If you make this recipe, please leave a comment and let us know how it turned out! For more delicious dinner inspiration, follow us on Pinterest.
Creamy Salmon Spinach Pasta
Creamy Salmon Spinach Pasta: A 30-Minute Dinner Dream
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- While pasta cooks, pat salmon cubes dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 2-3 minutes per side, until golden and cooked through. Remove salmon from the skillet.
- In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Pour in heavy cream, bring to a simmer, and cook for 2-3 minutes until it thickens slightly.
- Stir in Parmesan cheese until smooth. Add spinach and cook until wilted. Stir in lemon juice and red pepper flakes. Return cooked pasta and salmon to the skillet. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency. Serve immediately.
Notes
Adjust the amount of red pepper flakes to suit your preference for spice.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
