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salmon and spinach pasta
Isla Marie

Salmon and Spinach Pasta

A creamy yet balanced salmon and spinach pasta made with tender flaked salmon, wilted spinach, and a light garlic cream sauce. Comforting without being heavy, this dinner-ready pasta is satisfying, elegant, and weeknight-friendly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta fettuccine, linguine, or penne
  • 1 pound salmon fillets skin removed
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 3 cloves garlic minced
  • ¾ cup heavy cream or half-and-half
  • ½ cup chicken or vegetable broth or reserved pasta water
  • 4 cups fresh spinach
  • Optional: grated parmesan cheese

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Cutting board
  • Sharp knife
  • Tongs or spatula

Method
 

Step 1. Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water, then drain.
Step 2. Season the Salmon
  1. Pat salmon dry and season lightly with salt and black pepper.
Step 3. Cook the Salmon
  1. Heat olive oil in a large skillet over medium heat. Add salmon and cook gently until just cooked through. Remove from the pan and flake into large pieces.
Step 4. Build the Sauce Base
  1. Lower the heat. In the same skillet, add garlic and cook briefly until fragrant, without browning.
Step 5. Add Cream and Spinach
  1. Stir in cream and broth or pasta water. Add spinach and cook until just wilted.
Step 6. Combine Everything
  1. Add cooked pasta to the skillet and toss gently. Fold in flaked salmon, adding more pasta water if needed to loosen the sauce.
Step 7. Finish and Serve
  1. Taste and adjust seasoning. Sprinkle with parmesan if using and serve immediately.

Notes

  • Do not overcook the salmon—it should stay tender and flaky.
  • Keep the sauce light so it coats the pasta without overpowering the fish.
  • Reheat gently with added liquid to maintain texture.