Ingredients
For the Salmon:
- 1 pound salmon fillet, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Pasta:
- 1 pound pasta (penne, fettuccine, or your favorite shape)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Lemon wedges, for serving (optional)
Let’s Talk Salmon: Picking the Perfect Piece
Choosing the right salmon is crucial for the best flavor and texture. I always recommend looking for salmon that’s bright in color and firm to the touch. Fresh salmon is obviously ideal, but frozen salmon works great too, especially if you thaw it properly overnight in the refrigerator. Don’t be afraid to ask your fishmonger for advice – they’re the experts! They can tell you which salmon is freshest and best suited for pan-searing or baking.Pasta Possibilities: Choose Your Noodle Adventure!
While I adore this recipe with penne or fettuccine, the beauty of pasta is its versatility! Feel free to experiment with different shapes. Rotini would work beautifully, capturing all that delicious sauce in its spirals. Even a smaller pasta like ditalini could be fun, creating a more rustic and hearty dish. The key is to choose a pasta that you enjoy and that will hold the sauce well.Step-by-Step Instructions
Get Started with the Salmon:
- Pat the salmon fillet dry with paper towels. This helps it get a nice sear.
- In a small bowl, combine the olive oil, salt, pepper, and garlic powder.
- Rub the mixture all over the salmon fillet.
- Heat a large skillet over medium-high heat.
- Place the salmon in the skillet, skin-side down if using skin-on salmon.
- Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the skillet and set aside to cool slightly.
- Once cool enough to handle, flake the salmon into bite-sized pieces, removing any bones.
Cook the Pasta:
- While the salmon is cooking, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about 1 cup of pasta water before draining. You might need this to adjust the consistency of the sauce.
- Drain the pasta and set aside.
Make the Creamy Spinach Sauce:
- In the same skillet you used to cook the salmon, heat the olive oil over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
- Add the spinach and cook until it wilts, about 2-3 minutes.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Let the sauce simmer for a few minutes, allowing it to thicken slightly.
Combine and Serve:
- Add the cooked pasta and flaked salmon to the skillet with the sauce.
- Toss to coat everything evenly.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and lemon wedges, if desired.
Troubleshooting Tips: Sauce Too Thick? Salmon Overcooked? I’ve Got You Covered!
Let’s face it, even the best cooks have their off days! If your sauce ends up too thick, don’t panic! That reserved pasta water is your secret weapon. Just add a little at a time until you reach the perfect creamy consistency. And if your salmon accidentally gets a bit overcooked (we’ve all been there!), don’t worry – the creamy sauce will help keep it moist and delicious. Nobody will ever know!Spinach Strategies: Fresh vs. Frozen
I personally prefer fresh spinach for this recipe because it wilts down beautifully and has a slightly brighter flavor. However, frozen spinach is a perfectly acceptable substitute, especially when you’re short on time. Just be sure to thaw it completely and squeeze out any excess water before adding it to the skillet. This will prevent your sauce from becoming watery.Variations and Twists: Make It Your Own!
The best part about cooking is experimenting and putting your own spin on things! Feel free to customize this Salmon Spinach Pasta to your liking.- Add some veggies: Sliced mushrooms, sun-dried tomatoes, or asparagus would all be delicious additions.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little extra kick.
- Make it lighter: Use half-and-half instead of heavy cream for a slightly lighter sauce. You could also try adding a dollop of Greek yogurt at the end for a tangy twist.
- Add herbs: Fresh dill, parsley, or basil would all complement the flavors of the salmon and spinach beautifully.
Serving Suggestions: Complete the Meal
This Salmon Spinach Pasta is a complete meal on its own, but if you’re looking to round it out, here are a few serving suggestions:- Garlic bread: A classic pairing!
- Side salad: A simple green salad with a light vinaigrette will add a refreshing contrast to the richness of the pasta.
- Roasted vegetables: Asparagus, broccoli, or Brussels sprouts would all be delicious roasted and served alongside the pasta.
- Consider Spinach Mushroom Lasagna for a vegetarian option.
Leftover Love: Reheating and Storage
Leftovers are a gift! Store your Salmon Spinach Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium heat, adding a splash of milk or cream if needed to loosen the sauce. You can also microwave it, but be careful not to overcook the salmon. This is a great meal to bring for lunch the next day, or a quick way to have dinner ready without having to cook! This recipe shares a lot of delicious elements with recipes like Garlic Butter Chicken Pasta. If you enjoyed this, you might like that as well! Also, be sure to check out Smoky Chipotle Cheesy Chicken Pasta if you like a little heat! For another option, you could try Garlic Parmesan Spaghetti. And one last recommendation, you could try Philly Cheesesteak Pasta for a fun twist on a classic.So, What Are You Waiting For? Let’s Get Cooking!
This Salmon Spinach Pasta is truly a weeknight winner – quick, easy, and incredibly delicious. I hope you enjoy making it as much as I do! Don’t be afraid to experiment and make it your own. Happy cooking!What kind of salmon should I look for when making this pasta?
Look for salmon that’s bright in color and firm to the touch. Fresh salmon is ideal, but frozen salmon, thawed properly, also works well. Asking your fishmonger for advice is also a good idea.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach is a perfectly acceptable substitute. Be sure to thaw it completely and squeeze out any excess water before adding it to the skillet to prevent a watery sauce.
What can I do if the sauce becomes too thick?
If the sauce is too thick, add a little of the reserved pasta water until you reach your desired creamy consistency.
What are some ways to customize this Salmon Spinach Pasta?
You can add veggies like sliced mushrooms, sun-dried tomatoes, or asparagus. You can also spice it up with cayenne pepper or hot sauce. For a lighter version, use half-and-half instead of heavy cream, or add Greek yogurt. Finally, you can add fresh herbs like dill, parsley, or basil.
Salmon Spinach Pasta Easy Dinner
This Salmon Spinach Pasta recipe delivers a restaurant-quality meal without the fuss. It features perfectly cooked pasta, creamy sauce, tender salmon, and vibrant spinach, all ready in under 30 minutes for a satisfying and simple dinner.
Ingredients
Equipment
Method
- Pat the salmon fillet dry with paper towels.
- In a small bowl, combine the olive oil, salt, pepper, and garlic powder.
- Rub the mixture all over the salmon fillet.
- Heat a large skillet over medium-high heat.
- Place the salmon in the skillet, skin-side down if using skin-on salmon.
- Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the skillet and set aside to cool slightly.
- Once cool enough to handle, flake the salmon into bite-sized pieces, removing any bones.
- While the salmon is cooking, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- In the same skillet you used to cook the salmon, heat the olive oil over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
- Add the spinach and cook until it wilts, about 2-3 minutes.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Let the sauce simmer for a few minutes, allowing it to thicken slightly.
- Add the cooked pasta and flaked salmon to the skillet with the sauce.
- Toss to coat everything evenly.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and lemon wedges, if desired.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. You can also add vegetables like sliced mushrooms, sun-dried tomatoes, or asparagus. Fresh spinach is preferred, but frozen spinach can be used; be sure to thaw it and squeeze out excess water. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream if needed.
