This Spinach Salmon Pasta is a delightful dish that brings together tender salmon, fresh spinach, and pasta, all tossed in a light sauce. It’s tasty and healthy!
You’ll love how quickly it comes together — perfect for busy nights! I often serve it with a sprinkle of Parmesan on top for a cheesy finish. Yum!
Key Ingredients & Substitutions
Pasta: I recommend using fettuccine or linguine for a lovely texture. If you’re gluten-free, feel free to use gluten-free pasta instead. I’ve used brown rice pasta and it works quite well!
Salmon: Fresh salmon is best for a tender, rich flavor. If it’s hard to find, canned salmon or even cooked shrimp can make a great substitute!
Spinach: Fresh spinach brings a bright flavor, but you can use frozen spinach in a pinch. Just remember to thaw and drain it well first to avoid excess water.
Heavy Cream: If you’re looking for a lighter option, half-and-half or coconut milk can work too. You won’t get quite the same creaminess, but it’s still delicious!
How Do You Ensure the Salmon is Perfectly Cooked?
Cooking salmon can be tricky, but it’s easy if you follow these tips:
- Start with medium heat in your skillet. This helps cook the salmon evenly without burning it.
- Cook the salmon for about 4-5 minutes, stirring gently. Look for it to turn from a translucent color to an opaque pink.
- Don’t overcook! Salmon should flake easily with a fork but still look juicy. It’s okay if it’s slightly underdone; it will continue to cook after you remove it from the heat.
Spinach Salmon Pasta
Ingredients You’ll Need:
- For the Pasta:
- 8 oz fettuccine or linguine pasta
- For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 12 oz fresh salmon fillet, skin removed and cut into bite-sized chunks
- 4 cups fresh spinach leaves
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- For Garnish:
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges (for serving)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes in total — around 10 minutes for prep and about 20 minutes for cooking. You can have this lovely dish on your table in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook per package instructions until it’s al dente. When it’s done, drain the pasta but be sure to save about 1/2 cup of the pasta cooking water for later. Set the cooked pasta aside.
2. Sauté the Aromatics:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add in the minced garlic and finely chopped onion. Sauté these ingredients for about 2-3 minutes until they become soft and fragrant — this will make your house smell amazing!
3. Cook the Salmon:
Add the salmon to the skillet. Cook it gently, stirring occasionally, until the salmon is cooked through and flakes easily, which should take about 4-5 minutes. The beautiful pink color will turn to a more opaque pink as it cooks.
4. Add the Spinach:
Next, toss in the fresh spinach leaves. Cook them for about 2 minutes until they wilt down. You want that lovely green color to brighten up the dish!
5. Make the Creamy Sauce:
Now, pour in the heavy cream and add the grated Parmesan cheese to the skillet. Give it a good stir to combine and create a rich, creamy sauce.
6. Add Flavor:
Mix in the lemon zest and lemon juice for a fresh zing. Don’t forget to season the sauce with salt and pepper to taste. Adjust this to your liking!
7. Combine with Pasta:
Finally, toss the cooked pasta into the skillet with the creamy sauce. If it looks a bit thick, you can add a splash of the reserved pasta water to loosen it up and help the sauce coat the pasta evenly.
8. Serve and Enjoy:
Garnish your delicious creation with freshly chopped parsley if you like, and serve immediately with lemon wedges on the side. Enjoy every bite of your creamy, flavorful Spinach Salmon Pasta!
Can I Use Frozen Salmon Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen salmon completely in the fridge overnight or under cold running water before cooking. Pat it dry to avoid excess moisture in the pan.
What Can I Substitute for Heavy Cream?
If you want a lighter version, try using half-and-half, or for a dairy-free option, coconut milk works well too. Just keep in mind that it may slightly alter the flavor and thickness of the sauce.
How to Store Leftovers?
Let the pasta cool completely, then store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water while microwaving or gently warm in a skillet over low heat.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or asparagus for extra flavor and nutrition. Just sauté them with the garlic and onion to soften before adding the salmon.
