Go Back
creamy-salmon-spinach-pasta---restaurant-worthy-in-25-minutes-_feature

Creamy Salmon Spinach Pasta: Restaurant Quality in Just 25 Minutes

This restaurant-quality creamy salmon spinach pasta comes together in just 25 minutes for a quick weeknight dinner. Featuring tender salmon flakes, vibrant spinach, and a rich garlic cream sauce coating pasta strands, it's a complete meal that feels indulgent yet packed with healthy ingredients.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillets, skin removed
  • 8 oz fettuccine or your favorite pasta
  • 4 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 lemon (zest and juice)
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to boil and cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Prepare the salmon: While pasta cooks, pat salmon dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until cooked through. Remove from skillet and flake into chunks.
  3. Make the garlic cream sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
  4. Combine everything: Add cooked pasta to the skillet along with spinach, Parmesan cheese, and lemon zest. Stir until spinach wilts and sauce thickens. If sauce is too thick, add reserved pasta water as needed.
  5. Finish and serve: Gently fold in flaked salmon. Squeeze lemon juice over the top, garnish with fresh parsley, and serve immediately.

Notes

Don't overcook the salmon - remove it when it flakes easily but still looks slightly translucent in the center. Use the starchy pasta water to create a silky, restaurant-quality sauce. For a lighter version, substitute half-and-half or whole milk for heavy cream.