Description
Whip up this Creamy Salmon Spinach Pasta in just 25 minutes! Enjoy flaky salmon and luscious cream sauce over al dente pasta. Gourmet results made easy at home.
Ingredients
Scale
- 2 (6 oz each) salmon fillets, skin on or off
- 8 oz linguine or fettuccine pasta
- 5 oz fresh baby spinach
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 lemon, for juice
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Before draining, reserve about 1/2 cup of the starchy pasta water. While the pasta cooks, pat salmon fillets dry with paper towels and season generously with salt and black pepper.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add salmon fillets, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork. Remove salmon from the pan and set aside on a plate.
- Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet (no need to clean it). Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Squeeze in the juice from the 1/2 lemon, then stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Step 4: Stir in the fresh baby spinach into the simmering sauce, allowing it to wilt completely (about 1-2 minutes). Add the drained cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce appears too thick, add a splash or two of the reserved pasta water to reach your desired consistency.
- Step 5: Gently flake the cooked salmon directly into the pasta and toss to combine, or serve the pasta with a salmon fillet placed on top. Serve immediately, garnished with fresh herbs if desired.
Notes
- For best results and to prevent the pasta from absorbing all the sauce, store any leftovers in an airtight container in the refrigerator for up to 2 days, ideally with the salmon kept separate if serving later.
- Gently reheat individual portions on the stovetop over low heat, adding a splash of milk or even a little water to revive the creaminess and prevent the sauce from breaking. Avoid high heat to keep the salmon tender.
- Elevate your dish with a sprinkle of fresh dill or parsley for a burst of color and aroma, and consider serving alongside a crisp green salad with a light vinaigrette to balance the richness.
- Don't skip the fresh lemon juice! It's a secret weapon that beautifully cuts through the richness of the cream and Parmesan, brightening the whole dish and making it truly "restaurant-worthy."
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.75 cups (approx. 400g)
- Calories: 840
- Sodium: 320mg
- Fat: 44g
- Saturated Fat: 20g
- Trans Fat: 0.1g
- Protein: 2g