Spinach Salmon Pasta
This creamy spinach salmon pasta is a Mediterranean-inspired dish made with flaked seared salmon, sauteed garlic spinach, al dente pasta, and a light lemony cream sauce. It’s comforting yet fresh – perfect for a weeknight dinner or special lunch.
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2–3
Ingredients
For the Salmon:
2 salmon fillets (skin removed, ~200g each)
Salt & black pepper, to taste
1 tbsp olive oil
1 tsp lemon zest
For the Pasta:
200g pasta (fettuccine, penne, or spaghetti)
2 tsp olive oil
3 cloves garlic, thinly sliced
3 cups baby spinach (fresh)
½ cup cherry tomatoes, halved (optional)
½ cup light cream (or Greek yogurt for lighter option)
¼ cup grated Parmesan cheese
1 tsp lemon juice (fresh)
Salt & pepper, to taste
Fresh basil or parsley, for garnish
Instructions
1. Cook Pasta
Boil salted water and cook pasta according to package instructions until al dente. Drain and reserve ¼ cup pasta water.
2. Cook Salmon
Season salmon with salt, pepper, and lemon zest.
In a non-stick pan, heat 1 tbsp olive oil over medium-high heat.
Sear salmon for 3–4 mins per side until golden and cooked through.
Transfer to a plate and gently flake into large chunks.
3. Make the Sauce
In the same pan, lower heat to medium. Add 2 tsp olive oil and garlic. Sauté until fragrant (30–60 sec).
Add spinach and stir until wilted (1–2 min).
Add cherry tomatoes (optional) and cook for another minute.
Pour in cream, lemon juice, and Parmesan (if using). Stir and simmer gently for 2–3 minutes. Season with salt and pepper.
Add drained pasta, reserved pasta water, and gently toss.
4. Add Salmon
Gently fold in flaked salmon, mixing just enough to warm it without breaking the chunks too much.
Remove from heat.
5. Serve
Plate and garnish with basil or parsley.
Add extra Parmesan or drizzle of olive oil if desired.
Notes & Tips
Lighter Version: Use Greek yogurt (½ cup) instead of cream. Stir it in off-heat to avoid curdling.
Make it spicy: Add a pinch of red pepper flakes with garlic.
No salmon? You can use canned salmon or substitute with cooked shrimp.
Make it gluten-free: Use gluten-free pasta.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: It’s best served fresh, but you can store leftovers for 1–2 days in the fridge. Reheat gently on the stove with a splash of milk or cream.
Q: Can I use frozen spinach?
A: Yes, but thaw and drain it well to avoid watery sauce.
Q: What wine pairs well with this?
A: A chilled glass of Sauvignon Blanc or Pinot Grigio goes beautifully.
Nutritional Information
Calories: ~490 kcal
Protein: 32g
Carbs: 38g
Fat: 24g
Fiber: 4g
Omega-3s: High