Salmon Spinach Pasta with Lemon Cream Sauce Recipe
This Salmon Spinach Pasta dish combines tender, flaky salmon with vibrant fresh spinach and a creamy Parmesan sauce, served over perfectly cooked fettuccine or linguine. Enhanced with garlic, lemon zest, and red pepper flakes for subtle heat, this comforting pasta meal is elegant yet easy to prepare, making it perfect for a weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Scale
Pasta and Sauce
- 8 ounces pasta (fettuccine or linguine works great)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Protein and Greens
- 1 pound fresh salmon fillet, skin removed
- 4 cups fresh spinach, washed and roughly chopped
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later use.
- Cook the salmon: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillet with salt and pepper, and cook for about 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Remove the salmon from the skillet and set aside, then flake it into bite-sized pieces once cool enough to handle.
- Sauté garlic and spinach: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the chopped spinach and cook until wilted, about 2-3 minutes.
- Create the sauce: Pour the heavy cream into the skillet with the spinach and garlic. Stir in the Parmesan cheese, lemon zest, lemon juice, salt, pepper, and red pepper flakes if using. Let the sauce simmer gently for 3-4 minutes until it thickens slightly, stirring occasionally.
- Combine pasta and salmon: Add the drained pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it to your desired consistency. Gently fold in the flaked salmon pieces, making sure everything is well combined and heated through.
- Serve and garnish: Plate the pasta, garnish with freshly chopped parsley, and serve immediately for a warm, comforting meal.
Notes
- If fresh salmon is not available, high-quality frozen salmon fillets can be used after thawing.
- For a lighter option, substitute heavy cream with half-and-half or a light cream alternative.
- Adding a splash of white wine when sautéing garlic can add an extra depth of flavor.
- Use gluten-free pasta to accommodate dietary restrictions if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying out the salmon.
Keywords: Salmon pasta, spinach pasta, creamy pasta, lemon garlic pasta, easy dinner, seafood pasta, weeknight meal