Creamy Salmon Spinach Pasta
This creamy salmon spinach pasta features silky flavors from heavy cream and Parmesan, tender salmon, and vibrant fresh spinach for a comforting weeknight meal.
Ingredients
For the Base
- 8 oz pasta (fettuccine or penne)
For the Protein & Cooking
- 2 tablespoons olive oil
- 2 fillets salmon
- to taste salt and pepper
For the Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream Use half-and-half for a lighter version.
- 1/2 cup grated Parmesan cheese Freshly grated melts more smoothly.
- 2 cups fresh spinach Baby spinach or regular both work.
For Serving
- As needed Lemon wedges for serving Provides bright finishing acidity.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Searing the Salmon
- In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper.
- Add the fillets to the skillet and cook about 4–5 minutes per side, or until cooked through. Remove from the skillet and flake into pieces.
Sautéing Garlic
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Building the Sauce
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan until melted and smooth.
Wilting the Spinach
- Add the fresh spinach and cook until just wilted, folding it into the sauce.
Combining Pasta and Salmon
- Add the cooked pasta and flaked salmon to the skillet, tossing everything together until well combined and heated through.
Serving
- Plate the pasta and offer lemon wedges on the side.
Notes
For best results, use freshly grated cheese and ensure the sauce does not boil to prevent separation. Can be adapted for lighter or dairy-free options.