Salmon Spinach Pasta Dish: A Delicious and Nutritious Recipe to Try Today
This Salmon Spinach Pasta is a creamy, protein-packed dish that’s both comforting and nutritious. Flaky salmon, tender pasta, and fresh spinach come together in a rich yet light garlic-Parmesan sauce. It’s quick enough for a weeknight meal but elegant enough for guests!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
- 8 oz (225 g) pasta (penne, fettuccine, or spaghetti)
- 2 salmon fillets (skinless, about 6 oz / 170 g each)
- 2 tbsp olive oil (divided)
- 3 garlic cloves, minced
- 2 cups fresh spinach
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Cook salmon: Season salmon fillets with salt and pepper. In a skillet, heat 1 tbsp olive oil over medium heat. Cook salmon 3–4 minutes per side until golden and cooked through. Remove, flake into chunks, and set aside.
- Make sauce: In the same skillet, add 1 tbsp olive oil and garlic. Cook until fragrant. Stir in cream, Parmesan, lemon juice, red pepper flakes, salt, and pepper. Simmer until slightly thickened.
- Add spinach: Stir spinach into the sauce and cook until wilted.
- Combine: Toss in pasta and gently fold in flaked salmon. Mix until coated in sauce.
- Serve: Garnish with parsley and extra Parmesan. Serve warm.
Notes
- Substitute Greek yogurt or light cream for a healthier sauce.
- Add extra veggies like cherry tomatoes, zucchini, or peas.
- Use canned salmon for a budget-friendly version.
- Make it dairy-free: swap cream for coconut milk and omit Parmesan.
