Description
A creamy seafood pasta combining tender salmon, fresh spinach, and a rich Parmesan-based sauce. Ready in 30 minutes, it’s perfect for weeknight dinners that feel like special occasions.
Ingredients
8 oz pasta (penne, fettuccine, or spaghetti)
2 salmon fillets (skin removed, cut into chunks)
2 tbsp olive oil
2–3 garlic cloves, minced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 tbsp lemon juice
Optional: red pepper flakes for heat
Instructions
Boil pasta in salted water according to package instructions. Drain and set aside, reserving pasta water.
Heat olive oil in a skillet over medium heat. Cook salmon chunks 3–4 minutes per side until just cooked through. Remove and set aside.
Add minced garlic to the same pan; sauté 1 minute until fragrant. Add fresh spinach and wilt, about 2 minutes.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, pepper, and lemon juice until smooth.
Return salmon to the pan and mix with the spinach-cream sauce. Add reserved pasta water to loosen the sauce if needed.
Toss pasta with the salmon-spinach mixture to coat evenly. Add red pepper flakes if using.
Notes
Use 1/2 cup milk + 1 tbsp cornstarch for a vegan substitute for heavy cream
Fresh dill or parsley enhances the flavor
Cooked salmon can be refrigerated for 2–3 days
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian