Description
Master restaurant-quality Creamy Salmon Spinach Pasta in just 25 minutes! Savor flaky salmon, tender linguine, and luscious cream. Full instructions & nutrition for your speedy gourmet meal.
Ingredients
Scale
- 2 (6 oz each) salmon fillets
- 8 oz linguine or fettuccine pasta
- 1 cup heavy cream
- 5 oz fresh spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. While the pasta cooks, pat the salmon fillets dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through and easily flakes. Remove salmon from the skillet and set aside.
- Step 2: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet (add more if needed). Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn. Add the fresh spinach and cook, tossing frequently, until completely wilted, about 2-3 minutes.
- Step 3: Pour in the heavy cream and stir in the grated Parmesan cheese. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 2-3 minutes until it slightly thickens. If the sauce becomes too thick, add a splash of reserved pasta water (from the cooked pasta) until your desired consistency is reached. Season the sauce with salt and black pepper to taste.
- Step 4: Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the skillet with the creamy sauce. Flake the cooked salmon into large pieces using a fork and add it to the pasta. Toss everything gently to combine, ensuring the pasta is well coated with the sauce and the salmon is evenly distributed. Serve immediately.
Notes
- Store any delicious leftovers in an airtight container in the refrigerator for up to 2 days; keep in mind the pasta will continue to absorb sauce and the salmon may become slightly drier.
- To reheat, gently warm on the stovetop over low heat, adding a splash of milk or reserved pasta water to restore the creamy consistency and prevent the salmon from drying out.
- Elevate your restaurant-worthy dish by serving it with a squeeze of fresh lemon, a sprinkle of chopped fresh dill or parsley, and a crisp green salad to cut through the richness.
- For maximum flavor, really take your time to scrape up all those browned bits (fond) from the bottom of the pan after cooking the salmon and garlic, as they add incredible depth to your creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 810
- Sodium: 690mg
- Fat: 37g
- Saturated Fat: 15g
- Trans Fat: 0g
- Protein: 3g