Description
This creamy and flavorful Salmon Pasta with Spinach combines tender, flaky salmon, vibrant spinach, and a luscious Parmesan cream sauce, all tossed with perfectly cooked pasta. It’s a restaurant-quality dish you can make in under 30 minutes. Perfect for busy weeknights or a special dinner, this recipe is guaranteed to impress!
Ingredients
Scale
- 1 lb. salmon (skinless and boneless)
- 8 oz. uncooked pasta (campanelle preferred, but any will work)
- 3 tbsp. butter (divided)
- 1 medium onion, chopped
- 6 oz. baby spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 garlic cloves, minced
- 2 tbsp. parsley, chopped
- ½ tsp. salt (or to taste)
- ¼ tsp. pepper (or to taste)
Instructions
-
Cook the Salmon:
- In a large skillet, melt 1 tablespoon of butter over medium heat.
- Add the salmon to the skillet and cook for 4-5 minutes per side, or until fully cooked and it flakes easily with a fork.
- Remove the salmon from the skillet and set it aside.
-
Cook the Pasta:
- While the salmon cooks, bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and reserve 1 cup of the starchy pasta water to adjust the sauce later, if needed.
-
Sauté Aromatics:
- Using the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add the chopped onion and sauté for 5 minutes, or until translucent.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
-
Add Spinach:
- Toss the baby spinach into the skillet and sauté for 2-3 minutes until it wilts.
-
Make the Cream Sauce:
- Pour the heavy cream into the skillet and bring it to a gentle simmer.
- Cook for 3-4 minutes, allowing the cream to thicken slightly.
- Reduce the heat to medium-low and stir in the grated Parmesan cheese. Mix until the cheese melts and the sauce becomes smooth.
-
Combine Pasta and Sauce:
- Add the cooked pasta to the skillet, tossing it to coat evenly in the sauce.
- If the sauce feels too thick, add a splash of the reserved pasta water to thin it out.
-
Incorporate the Salmon:
- Flake the cooked salmon into bite-sized pieces and gently fold it into the pasta and sauce. Be careful not to break the salmon too much—you want those beautiful chunks intact.
-
Finish with Parsley:
- Sprinkle chopped parsley over the dish for a fresh, herby finish.
- Taste and adjust the seasoning with more salt and pepper, if needed.
-
Serve and Enjoy:
- Plate the pasta immediately and serve warm. Pair it with garlic bread or a light salad for a complete meal.
Notes
- Salmon Tips: Fresh salmon works best, but frozen salmon can be used—just make sure to thaw it thoroughly before cooking.
- Cheese Alternatives: Pecorino Romano or Grana Padano can replace Parmesan. For a non-dairy version, try nutritional yeast.
- Pasta Options: Campanelle is perfect for holding the creamy sauce, but penne, fettuccine, or gluten-free pasta work great too.
- Make It Your Own: Add vegetables like mushrooms, cherry tomatoes, or asparagus to customize the dish.
- Storing Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of cream or pasta water to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté and Simmer
- Cuisine: Italian-Inspired