Ingredients
For the Pasta:
- 8 oz rigatoni, penne, or fettuccine
- 2 teaspoons salt (for pasta water)
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional for heat)
For the Creamy Garlic Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon lemon juice
- 2 cups fresh spinach
For Garnish:
- Fresh dill or parsley
- Extra Parmesan cheese
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente, according to package instructions.
- Reserve ½ cup pasta water, then drain and set aside.
Step 2: Cook the Salmon
- Pat salmon fillets dry and season with salt, black pepper, garlic powder, and red pepper flakes.
- Heat olive oil in a skillet over medium-high heat.
- Cook salmon for 3–4 minutes per side, until golden and flaky.
- Remove from the pan, let rest for a few minutes, then flake into large chunks.
Step 3: Make the Creamy Garlic Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and stir in Parmesan cheese, salt, and black pepper.
- Simmer for 2–3 minutes, then add spinach and lemon juice.
- Stir until spinach is wilted.
Step 4: Combine & Serve
- Add cooked pasta and toss to coat in the sauce.
- If needed, add reserved pasta water to loosen the sauce.
- Gently fold in flaked salmon.
- Garnish with fresh dill, parsley, and extra Parmesan.
Notes
Serving Suggestions
🍞 With Garlic Bread – Perfect for soaking up extra sauce.
🥗 With a Side Salad – Light and fresh balance to the creamy pasta.
🍋 With Extra Lemon Wedges – Enhances the dish with a bright citrus kick.