Description
This Salmon Spinach Pasta is a creamy and flavorful dish featuring tender flakes of salmon, fresh spinach, and pasta tossed in a rich garlic Parmesan cream sauce. Brightened with lemon zest and juice, it’s a satisfying meal that’s perfect for weeknight dinners or special occasions.
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
- ½ cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
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.
2. Reserve about 1 cup of the pasta cooking water before draining. Drain the pasta and toss with a small amount of olive oil to prevent sticking.
3. Season the salmon with salt, pepper, and a little lemon juice.
4. Heat olive oil in a large skillet over medium heat. Cook the salmon for about 4–5 minutes per side until cooked through.
5. Remove the salmon from the skillet, allow it to cool slightly, then flake it into bite-sized pieces.
6. In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
7. Add the chopped spinach and cook for 2–3 minutes until wilted.
8. Reduce the heat to low and pour in the heavy cream, stirring well to combine.
9. Gradually stir in the Parmesan cheese until melted and the sauce thickens.
10. Add lemon zest, lemon juice, and red pepper flakes if using. Simmer for 2–3 minutes and adjust seasoning with salt and pepper.
11. Add the cooked pasta to the skillet and toss to coat in the sauce.
12. Gently fold in the flaked salmon, keeping some pieces intact.
13. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
14. Serve immediately and garnish with fresh parsley.
Notes
You can substitute any pasta shape you prefer such as penne, spaghetti, or gluten-free pasta.
Add vegetables like cherry tomatoes, mushrooms, or asparagus for additional flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
For a lighter version, substitute half-and-half for the heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg