Salmon Spinach Pasta with Lemon Cream Sauce Recipe
This Salmon Spinach Pasta Dish is a flavorful and nutritious meal combining tender salmon fillets with fresh spinach and creamy Parmesan sauce, tossed with perfectly cooked fettuccine or linguine. Ready in about 35 minutes, it’s an ideal recipe for a wholesome dinner that balances healthy protein, greens, and indulgent creaminess with a hint of lemon zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 8 ounces of pasta (fettuccine or linguine)
Salmon and Seasonings
- 1 pound fresh salmon fillet, skin removed
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
Sauce and Vegetables
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, washed and roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Boil Pasta: Start by bringing a large pot of salted water to a boil.
- Cook Pasta: Add the pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water to adjust sauce consistency later.
- Drain Pasta: Drain the pasta and toss with a little olive oil to prevent sticking while you prepare the sauce and salmon.
- Season Salmon: Season the salmon fillet with salt, pepper, and a sprinkle of fresh lemon juice for a bright flavor.
- Cook Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the salmon fillet for 4-5 minutes per side until cooked through and flaky.
- Flake Salmon: Remove the salmon from the skillet and let it cool slightly. Then, flake the salmon into bite-sized pieces.
- Sauté Garlic: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, infusing the oil with flavor.
- Cook Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted and tender.
- Add Cream: Reduce the heat to low and pour in the heavy cream, stirring to blend with the garlic and spinach.
- Incorporate Parmesan: Gradually add the grated Parmesan cheese, stirring until melted and the sauce thickens smoothly.
- Season Sauce: Add the lemon zest, lemon juice, and red pepper flakes if using. Simmer the sauce for another 2-3 minutes, tasting and adjusting salt and pepper as needed.
- Toss Pasta in Sauce: Add the drained pasta into the skillet and toss thoroughly to coat the pasta evenly with the creamy sauce.
- Add Salmon: Gently fold in the flaked salmon pieces, keeping some chunks intact for texture.
- Adjust Consistency: If the sauce is too thick, gradually add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Serve: Transfer the salmon spinach pasta to bowls or plates for serving.
- Garnish: Sprinkle freshly chopped parsley on top to add a fresh herbal note and color contrast.
- Enjoy: Serve immediately for best flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Use fresh salmon for best flavor and texture; wild-caught is preferable but farmed salmon works well too.
- Reserving pasta water is key to adjusting sauce consistency without watering down flavor.
- Red pepper flakes are optional but add a pleasant mild heat that complements the creamy sauce.
- You can substitute heavy cream with half-and-half or a lighter cream for a lower fat option, though the sauce will be less rich.
- Leftovers are best eaten within 2 days as salmon can dry out and pasta may absorb too much sauce over time.
- For a gluten-free version, substitute pasta with gluten-free pasta varieties.
Keywords: salmon pasta, spinach pasta, creamy salmon recipe, lemon salmon pasta, healthy seafood pasta