Salmon Spinach Pasta Recipe

I make Pasta With Salmon And Spinach when I want simple elegance: fettuccine with flaked salmon, chopped spinach, garlic, heavy cream and Parmesan, brightened by lemon zest and parsley. Light and creamy yet satisfying, this dish combines ease with fresh flavors for a nutritious weeknight meal.

I love quick dinners that still feel like you put in effort, and this Salmon Spinach Pasta does that. With 8 oz pasta and two salmon fillets flaked through, plus about 1 cup fresh spinach, it’s creamy from 3/4 cup heavy cream and salty-satisfying with 1/2 cup grated Parmesan.

A couple cloves of garlic and a tablespoon olive oil give it a little kick, and a splash of lemon juice lifts the whole thing. If you like Pasta With Salmon And Spinach or other Spinach Pasta Recipes like Salmon Pasta, this one surprises you, in a good way, every time.

Why I Like this Recipe

– I like that it looks fancy when I plate it, so guests think I cooked for hours even tho it was quick
– I like the mix of smooth sauce and tender bites, every forkful has different textures and never gets boring
– I like that leftovers actually taste better, which means easy lunches for days with no extra work
– I like that I can tweak it with whatever’s in the fridge, so it’s never the same twice

Ingredients

• Salmon: Rich in protein and omega 3s, heart healthy, gives savory slightly oily flavor.
• Spinach: High in fiber iron and vitamins, mild earthy taste, adds green freshness.
• Heavy cream: Adds richness and creaminess, high calories and fat, makes sauce silky.
• Parmesan cheese: Provides umami protein and calcium, salty nutty tang, boosts savory depth.
• Garlic: Strong aromatic low calories, gives pungent savory bite, complements salmon well.
• Lemon juice and zest: Bright citrusy acid, adds sour brightness, cuts richness and lifts flavor.
• Pasta: Carbs for energy, fills the dish, texture carries sauce, choose whole grain if wanted.
• Olive oil and butter: Adds fat and flavor, helps sauce emulsify, makes mouthfeel luxurious.

Ingredient Quantities

• 8 oz pasta (fettuccine or penne)
• 2 salmon fillets, about 10 to 12 oz total, cooked and flaked
• 1 cup fresh spinach, chopped
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese plus extra for serving
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons fresh parsley, chopped for garnish
• 1/4 cup reserved pasta cooking water

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 oz pasta (fettuccine or penne) until al dente; reserve 1/4 cup pasta cooking water, then drain the pasta.

2. While the pasta cooks, pat 2 salmon fillets dry, season lightly with salt and pepper. If they aren’t cooked yet, heat 1 tablespoon olive oil in a skillet over medium-high, sear salmon 3 to 4 minutes per side until just opaque, then flake with a fork and set aside. If already cooked, just flake and set aside.

3. Keep the skillet over medium heat, add 1 tablespoon unsalted butter and the minced 2 cloves garlic, sauté about 30 seconds until fragrant but not brown.

4. Pour in 3/4 cup heavy cream, scrape up any browned bits from the pan, bring to a gentle simmer (dont let it boil), then stir in 1/2 cup grated Parmesan a little at a time until smooth.

5. Add 1 cup chopped fresh spinach to the cream sauce and cook until wilted, about 1 to 2 minutes. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest.

6. Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using; taste and adjust seasoning.

7. Add the drained pasta to the skillet and toss to coat, adding the reserved pasta water a tablespoon at a time to loosen the sauce until it’s silky and clings to the pasta.

8. Gently fold the flaked salmon into the pasta just to warm through, try not to break it up too much so you get nice chunks.

9. Divide onto plates, garnish with 2 tablespoons chopped fresh parsley and extra grated Parmesan for serving. A little extra lemon squeeze or a drizzle of olive oil on top never hurts.

Equipment Needed

FAQ

Salmon Spinach Pasta Recipe Substitutions and Variations

• Swap 8 oz pasta with 8 oz whole-wheat or chickpea pasta — adds fiber and protein, might need a minute or two more cooking time so keep an eye on it and reserve extra pasta water.
• Replace the 2 salmon fillets with cooked shrimp or canned salmon/tuna if you’re short on time; canned fish can be saltier so taste and cut back on added salt.
• Use 3/4 cup half-and-half or full-fat coconut milk in place of heavy cream for a lighter or dairy-free option; if using Greek yogurt, whisk it into the warm sauce off the heat so it wont curdle.
• Substitute 1/2 cup grated Parmesan with Pecorino Romano or Asiago for a sharper flavor, or 2 to 3 tablespoons nutritional yeast for a vegan cheesy note, just watch the salt since Pecorino is saltier.

Pro Tips

1) Sear the salmon hot and rest it. Get the pan really hot, sear just until it turns opaque then pull it off and let it rest 4 or 5 minutes before flaking. If you try to flake it right away it falls apart into mush, rest makes big nice chunks.

2) Save more pasta water than you think and add it slowly. The starchy water is what makes the sauce cling, add it a tablespoon at a time until the sauce is silky. Freshly grated Parmesan melts way better than pre-grated, so grate it yourself and stir it in off the highest heat.

3) Don’t let the cream boil or you risk a grainy sauce. Keep it barely simmering, and add the cheese with the heat low or off. If the sauce starts to split, whisk in a cold tablespoon of butter or a splash of reserved pasta water off the heat to bring it back together.

4) Finish gently and taste as you go. Fold the salmon in at the very end so you keep chunks, wilt the spinach only a minute so it stays bright, and add lemon juice or zest last so it pops without breaking the sauce. A little extra olive oil or a quick squeeze of lemon right before serving really lifts the whole dish.