Go Back
Delicious Salmon Spinach Pasta is featured in this recipe.

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound salmon fillet, skin on or off
  • 1 tablespoon olive oil for salmon
  • 1/2 teaspoon salt for salmon
  • 1/4 teaspoon black pepper for salmon
  • 1/4 teaspoon garlic powder for salmon
  • 1 pound pasta penne, fettuccine, or your favorite shape
  • 2 tablespoons olive oil for pasta
  • 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 to taste
  • Pepper to taste
  • Lemon wedges, for serving optional

Equipment

  • large pot
  • large skillet
  • small bowl
  • measuring cups and spoons
  • colander
  • fork
  • paper towels
  • knife
  • cutting board

Method
 

  1. Pat the salmon fillet dry with paper towels.
  2. In a small bowl, combine the olive oil, salt, pepper, and garlic powder.
  3. Rub the mixture all over the salmon fillet.
  4. Heat a large skillet over medium-high heat.
  5. Place the salmon in the skillet, skin-side down if using skin-on salmon.
  6. 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).
  7. Remove the salmon from the skillet and set aside to cool slightly.
  8. Once cool enough to handle, flake the salmon into bite-sized pieces, removing any bones.
  9. While the salmon is cooking, bring a large pot of salted water to a boil.
  10. Add the pasta and cook according to package directions until al dente.
  11. Reserve about 1 cup of pasta water before draining.
  12. Drain the pasta and set aside.
  13. In the same skillet you used to cook the salmon, heat the olive oil over medium heat.
  14. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  15. Add the spinach and cook until it wilts, about 2-3 minutes.
  16. Pour in the heavy cream and bring to a simmer.
  17. Stir in the Parmesan cheese and red pepper flakes (if using).
  18. Season with salt and pepper to taste.
  19. Let the sauce simmer for a few minutes, allowing it to thicken slightly.
  20. Add the cooked pasta and flaked salmon to the skillet with the sauce.
  21. Toss to coat everything evenly.
  22. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  23. 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.