This Spinach Salmon Pasta is a creamy, dreamy dish that brings together tender salmon, fresh spinach, and pasta in a lovely blend. It’s quick to make and full of flavor!
I’ll be honest, I often close my eyes while eating this, pretending I’m at a fancy restaurant. It’s so good, you might forget it’s a weeknight meal! 😂
I love how simple it is to whip up. Just cook the pasta, toss in the salmon and spinach, and stir in some cream. Dinner is ready before you know it!
Key Ingredients & Substitutions
Pasta: Linguine or fettuccine work well for this dish, but you can easily swap for whole wheat or gluten-free pasta if needed. Just be sure to adjust cooking times accordingly, as different types cook differently.
Salmon: Fresh salmon fillets are best, but you can use canned salmon for a quicker option. Just be sure to drain it well. For those who don’t eat fish, grilled chicken or tofu makes a tasty alternative.
Spinach: Fresh spinach adds great flavor and nutrition, but you could use frozen spinach if that’s what you have on hand. Just thaw and drain it well to avoid excess water in your dish.
Heavy Cream: If you’re looking for a lighter version, use half-and-half or even a plant-based cream. Greek yogurt can also work for creaminess, just add it off the heat to avoid curdling.
How Can You Get Perfectly Cooked Salmon?
Cooking salmon just right can be tricky. You want it tender and flaky. Here’s how to nail it:
- Start with room temperature salmon; it cooks more evenly.
- Season both sides generously with salt, pepper, and half of your herbs before cooking.
- Heat your skillet to medium. Add olive oil, then gently place the salmon in, skin-side up first.
- Cook for 3-4 minutes on each side. Look for a nice golden crust and ensure it flakes easily with a fork.
Don’t rush! Letting the salmon rest for a minute off the heat makes it even better.
How Do You Achieve a Creamy Sauce Without Clumping?
To get that creamy consistency in your sauce, follow these simple steps:
- After sautéing the garlic and spinach, pour in the heavy cream slowly while stirring. This helps integrate it evenly.
- Mix in the Parmesan cheese gradually. If clumps form, keep stirring and add a bit of reserved pasta water to help smooth it out.
- Allow it to simmer gently, letting all the flavors meld together. Be patient, as this makes a world of difference!
Adjusting the heat is key; you want to avoid boiling, which could cause separation.
Using these tips, your Spinach Salmon Pasta will be delicious and satisfying every time!
How to Make Spinach Salmon Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz linguine or fettuccine pasta
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Sauce:
- 2 cups fresh spinach leaves, roughly chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
- 1 tablespoon lemon juice, plus lemon wedges for garnish
- 1 tablespoon butter (optional, for sauce richness)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare. You’ll spend around 10 minutes cooking the pasta, followed by approximately 20 minutes to cook the salmon, prepare the sauce, and combine everything together. It’s a quick and satisfying dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your linguine or fettuccine and cook according to package instructions until it’s al dente (firm to the bite). Once done, drain the pasta and make sure to reserve about 1/2 cup of that precious pasta water for later. Set the pasta aside for now.
2. Prepare the Salmon:
While your pasta is cooking, take the salmon fillets and season them generously with salt, pepper, and half of the dried Italian herbs. This will give them lots of flavor. Heat olive oil in a large skillet over medium heat, and once it’s ready, add the salmon fillets. Cook them for about 3-4 minutes on each side or until they’re golden and cooked through. Once they’re done, carefully remove them from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add the optional butter and minced garlic. Sauté them for about 1 minute or until you can smell that delightful garlic aroma. Next, toss in the fresh spinach and cook it until it’s wilted – this should take about 2-3 minutes. Now it’s time to pour in the heavy cream while stirring it all together and bring it to a gentle simmer.
4. Mix in Cheese and Season:
Add the grated Parmesan cheese and the remaining Italian herbs into the sauce. Give it a good stir and let it thicken slightly for about 2-3 minutes. If you find the sauce too thick, drizzle in some of the reserved pasta water to reach your desired creaminess.
5. Combine Everything:
Add your cooked pasta directly to the skillet and toss it well to coat every strand with that creamy goodness. Then, flake the cooked salmon into large chunks and gently fold them into the pasta and spinach mixture, being careful not to break them up too much.
6. Final Touches:
Stir in the lemon juice and taste your dish. Adjust the seasoning with more salt and pepper if needed. To serve, plate up the pasta, topping each portion with extra pieces of salmon if you’d like, and a sprinkle of fresh parsley. Don’t forget the lemon wedges on the side for a bright finish!
Bon Appétit!
Enjoy your creamy, flavorful Spinach Salmon Pasta! This dish is sure to impress everyone at the dinner table!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to do this is by placing it in the refrigerator overnight. If you’re short on time, you can also thaw it quickly in a sealed plastic bag submerged in cold water.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk to replace heavy cream. For a dairy-free option, consider using coconut cream or a plant-based cream. Just keep in mind that this may alter the flavor slightly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of cream or milk if needed to restore creaminess. If using the microwave, heat in intervals and stir occasionally for even heating.
Can I Add Other Vegetables?
Absolutely! Feel free to add in some cherry tomatoes, bell peppers, or even asparagus for added color and texture. Just sauté them along with the garlic and spinach to ensure they cook properly before adding the cream.
