Get ready to fall in love with your new favorite weeknight dinner: this stunning Creamy Salmon Spinach Pasta. This recipe delivers a restaurant-quality meal in about 30 minutes, featuring perfectly flaky salmon, tender spinach, and a luscious, garlicky cream sauce that coats every single noodle. It’s the kind of luxurious yet simple dish that’s perfect for a cozy night in but elegant enough to impress guests. We’re combining simple ingredients to create a truly unforgettable meal.
Why This Creamy Salmon Spinach Pasta Recipe Works
You’ll adore this recipe because it strikes the perfect balance between simplicity and elegance. The magic lies in the sauce—a rich and flavorful combination of garlic, heavy cream, and Parmesan cheese that comes together in minutes. We pan-sear the salmon separately to ensure it’s perfectly cooked with a beautiful crust, then gently flake it into the pasta at the end. This method keeps the salmon tender and makes every bite a perfect combination of flavors and textures.
- Quick & Easy: From start to finish, this dish is ready in just 30 minutes.
- Simple Ingredients: Made with pantry staples and easy-to-find items.
- Incredibly Flavorful: The garlic cream sauce is rich, savory, and brightened with a touch of lemon.
- Foolproof Results: Following these simple steps guarantees a perfect, non-gloopy sauce and flaky salmon every time.
The Key Ingredients You’ll Need
The beauty of this recipe is its simplicity. Here’s what you’ll need to create this masterpiece.
For the Salmon and Pasta
- Pasta: Fettuccine, linguine, or penne are excellent choices as they hold the creamy sauce well.
- Salmon Fillets: Use skinless salmon fillets for ease. You can use fresh or frozen—just be sure to thaw frozen fillets completely.
- Olive Oil: For searing the salmon and sautéing the garlic.
- Salt & Black Pepper: To season the salmon and the sauce.
For the Creamy Garlic Sauce
- Garlic: Freshly minced garlic is a must for the best flavor.
- Heavy Cream: This is the base of our luscious, rich sauce.
- Parmesan Cheese: Use freshly grated Parmesan for a smooth, melt-in-your-mouth texture. Pre-shredded cheeses often contain anti-caking agents that can make the sauce gritty.
- Fresh Spinach: A generous amount of fresh spinach wilts down perfectly into the sauce.
- Lemon Juice: A squeeze of fresh lemon juice at the end cuts through the richness and brightens the entire dish.
- Reserved Pasta Water: The starchy water is liquid gold! It helps to thicken the sauce and make it extra creamy.
How to Make Creamy Salmon Spinach Pasta
Making this dish is incredibly straightforward. Just follow these simple steps for a perfect result.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
- Prepare and Cook the Salmon: While the pasta cooks, pat the salmon fillets completely dry with a paper towel. Season both sides generously with salt and pepper. Heat olive oil in a large skillet or pan over medium-high heat. Place the salmon in the hot pan and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the salmon from the skillet and set it aside on a plate.
- Start the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30-60 seconds until fragrant, being careful not to burn it.
- Build the Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it begins to thicken slightly. Stir in the grated Parmesan cheese until it has completely melted into the sauce. Season with salt and pepper to taste.
- Wilt the Spinach: Add the fresh spinach to the skillet in handfuls, stirring until it wilts into the sauce. This should only take about 1-2 minutes.
- Combine and Serve: Add the drained pasta to the skillet with the sauce. Toss everything together to coat the noodles. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Gently flake the cooked salmon into large pieces and add it to the pasta. Squeeze fresh lemon juice over the top, give it one final toss, and serve immediately.
Pro Tips for the Best Salmon Pasta
Want to elevate your dish even further? Here are a few expert tips.
- Don’t Overcook the Salmon: For perfectly tender and flaky salmon, be careful not to overcook it. It will continue to cook slightly when you add it back to the warm pasta.
- Use Freshly Grated Parmesan: This is non-negotiable for a silky smooth sauce. The flavor is also far superior to pre-packaged shredded cheese.
- Save That Pasta Water: The starchy cooking water is the secret ingredient to a perfect sauce consistency. It helps the sauce cling to the pasta beautifully.
- Pat the Salmon Dry: For a perfect sear, ensure your salmon fillets are as dry as possible before seasoning and adding them to the hot pan.
Variations and Substitutions
This recipe is fantastic as is, but it’s also wonderfully versatile.
- Add Veggies: Sun-dried tomatoes, roasted red peppers, or sautéed mushrooms would be delicious additions.
- Spice it Up: Add a pinch of red pepper flakes with the garlic for a little heat.
- Make it Lighter: You can substitute half-and-half or whole milk for the heavy cream, but the sauce will be less rich.
- Use Different Herbs: Fresh dill or parsley would also complement the salmon beautifully.
What to Serve with Salmon and Spinach Pasta
This Creamy Salmon Spinach Pasta is a complete meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette is a perfect fresh contrast. For something more substantial, you can’t go wrong with warm, crusty bread or some delicious homemade Butter Swim Biscuits to soak up every last drop of the creamy sauce.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat. Add a splash of milk or cream to loosen the sauce and restore its creamy texture, stirring until heated through.
Frequently Asked Questions
Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. You can also use a dairy-free Parmesan cheese substitute, though the texture and flavor of the sauce may vary slightly.
Absolutely. You can use frozen salmon fillets. For best results, make sure they are fully thawed before cooking. Pat them completely dry with a paper towel to ensure you get a nice sear.
The key is to sear the salmon until it’s just cooked through, then remove it from the pan. It will finish heating through when you gently flake it into the warm pasta sauce at the end, which keeps it moist and tender.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of milk or cream to help loosen the sauce and bring back its creamy texture.
Long pasta shapes like fettuccine, linguine, or tagliatelle are fantastic because they hold the creamy sauce well. However, short pasta like penne or fusilli also works great.
More Delicious Pasta Recipes to Try
If you loved this dish, you’ll be sure to enjoy some of our other favorite pasta recipes! For a bit of spice, try our Cajun Steak Pasta. Craving a classic comfort food mashup? This Philly Cheese Steak Pasta is a must-try. And for another incredibly cozy and creamy dish, check out this Creamy German Goulash.
Share Your Creation!
We are so excited for you to try this Creamy Salmon Spinach Pasta recipe! It’s a dish that proves simple ingredients can create something truly special. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Creamy Salmon Spinach Pasta Recipe
Creamy Salmon Spinach Pasta (Quick & Easy Recipe)
Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Pat salmon fillets dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side, until cooked through. Remove from skillet and set aside.
- Reduce heat to medium, add minced garlic to the same skillet, and sauté for 30-60 seconds until fragrant.
- Pour in the heavy cream and simmer for 2-3 minutes until it starts to thicken. Stir in the grated Parmesan cheese until smooth. Season with salt and pepper.
- Add fresh spinach and stir until it has wilted into the sauce.
- Add the drained pasta to the sauce, tossing to coat. Add a splash of reserved pasta water if needed to reach desired consistency. Gently flake the salmon into large pieces and add it to the pasta. Squeeze fresh lemon juice over the top, toss gently, and serve immediately.
Notes
Tip 2: Don't forget to reserve some of the starchy pasta water. It's the key to a perfect sauce consistency.
Tip 3: For the best texture, ensure the salmon is just cooked through, as it will continue to cook a little when added back into the hot pasta.
