Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon Spinach Pasta

Ready to dive into making this classic dish? Here’s a straightforward recipe that’s packed with flavor and sure to become a staple in your meal rotation.

Ingredients

  • 2 salmon fillets (skin removed, about 6 oz each)
  • 8 oz fettuccine, tagliatelle, or your favorite pasta
  • 2 cups fresh spinach (packed)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup grated Parmesan cheese
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh herbs (parsley, chives) for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

  2. Sear the Salmon: Season salmon fillets with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add salmon fillets and cook for 3–4 minutes per side, until golden and cooked through. Remove and set aside.

  3. Prepare the Sauce: In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Add spinach and cook until wilted (about 2 minutes).

  4. Cream It Up: Pour in the cream and stir in Parmesan cheese until smooth. Add lemon juice and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time.

  5. Combine Everything: Add cooked pasta to the sauce, tossing to coat. Place salmon fillets on top, breaking into chunks if desired. Warm through for 1–2 minutes.

  6. Serve: Plate the pasta with salmon, garnish with fresh herbs and extra Parmesan, and enjoy!

Notes

Tips and Variations

 

  • Lighter Version: Use Greek yogurt or light cream for a lower-calorie sauce.
  • No Cream? Try a lemon-garlic olive oil sauce for a fresher, dairy-free option.
  • Add Veggies: Toss in cherry tomatoes, mushrooms, or asparagus for extra flavor.
  •  
  • Author: niold.com