Quick Salmon & Spinach Pasta wakes you up with warm, simple flavors and a creamy sauce that comes together fast. This dish fits busy weeknights when you want a homey meal without fuss. It cooks in about 20 minutes, fills the house with the smell of garlic and lemon, and makes a gentle, cozy plate the whole family will eat. If you like a spicier spin, try our version of a creamy cajun salmon pasta for more kick.
Why Make This Recipe
- Quick & Easy: Ready in about 20 minutes and uses one pan for the sauce.
- Family Favorite: Mild, creamy flavors that kids and adults enjoy.
- Budget-Friendly: Uses pantry pasta and a small amount of salmon for big flavor.
- Healthy Boost: Fresh spinach adds color, iron, and a soft texture.
This recipe stands out because it balances rich salmon with bright lemon and tender spinach. It gives comfort without heaviness and can bring back the warmth of simple family dinners. If you want an alternative twist with bolder spices, check our other creamy cajun option for ideas at creamy cajun salmon pasta.
Ingredients
For the base
- 12 oz (340 g) pasta (penne, fusilli, or farfalle)
- Salt, for pasta water
For the salmon & sauce
- 12 oz (340 g) salmon fillet, skin removed and cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp unsalted butter (optional, for extra richness)
- 3 cloves garlic, minced
- 1 small onion, finely chopped (about 1/2 cup)
- 1/2 cup dry white wine or low-sodium chicken broth (for deglazing)
- 1 cup heavy cream or half-and-half (use milk for a lighter version)
- Zest and juice of 1 lemon
- 4 cups fresh baby spinach (packed)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- Red pepper flakes (optional, a pinch for heat)
Optional toppings
- Fresh parsley or dill, chopped
- Lemon wedges
Notes: Use skinless salmon for quick flaking. If using frozen salmon, thaw and pat dry. Unsalted butter helps control salt level.
How to Make Quick Salmon & Spinach Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. (Why this matters: reserved water helps loosen the sauce and bind it to the pasta.)
- While the pasta cooks, pat the salmon dry and season lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. (Prep tip: dry fish browns better and gives extra flavor.)
- Add salmon pieces to the skillet and sear for 2–3 minutes per side until lightly golden and just cooked through. Remove salmon and set aside. (Why: this locks in flavor and keeps salmon from overcooking later.)
- In the same skillet, add a bit more oil if needed and sauté the chopped onion until soft, about 3 minutes. Add the garlic and cook 30 seconds until fragrant. (Mini-tip: watch the garlic so it doesn’t burn; burned garlic tastes bitter.)
- Pour in the white wine or broth and scrape up browned bits from the pan. Let it reduce for about 1 minute. (Why: deglazing pulls up flavor and makes the sauce richer.)
- Reduce heat to low, pour in the cream, and stir in lemon zest and juice. Let the sauce simmer for 2–3 minutes until slightly thickened. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.
- Add the spinach to the sauce and stir until wilted, then return the salmon to the skillet. Break the salmon gently into bite-sized flakes if desired. Stir in the drained pasta and Parmesan. Add reserved pasta water a little at a time to reach your desired sauce consistency. (Why: pasta water helps the sauce cling to the pasta thanks to the starch.)
- Taste and adjust seasoning. Serve warm with extra Parmesan and fresh herbs on top.
How to Serve Quick Salmon & Spinach Pasta
- Spoon onto warm plates and sprinkle with extra Parmesan and chopped parsley or dill.
- Serve with lemon wedges on the side for a bright squeeze of juice.
- Pair with a simple side salad or crusty bread to soak up the creamy sauce.
How to Store Quick Salmon & Spinach Pasta
- Fridge: Cool to room temperature, then store in an airtight container for up to 3 days. The sauce will thicken as it cools.
- Freezer: Not ideal for best texture, but you can freeze for up to 1 month in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove with a splash of water or milk to loosen the sauce, stirring until heated through. Microwave in short bursts, stirring between, to avoid drying out the salmon.
Tips to Make Quick Salmon & Spinach Pasta
- Don’t overcook the salmon: it will keep cooking in the sauce.
- Use reserved pasta water to adjust sauce texture and help it cling.
- Zest the lemon before juicing to save time and keep the bright flavor.
- If you want more texture, lightly toast breadcrumbs in butter and sprinkle on top.
Variation
- Gluten-free: Use your favorite gluten-free pasta and check the cream substitute if needed.
- Lighter version: Swap cream for low-fat milk plus a tablespoon of flour to thicken; or use Greek yogurt stirred in off the heat for tang and protein.
FAQs
Can I use canned salmon instead of fresh?
Yes. Drain and flake canned salmon, add it near the end of step 7, and heat gently. The texture will be softer but flavor still works well.
What can I use instead of heavy cream?
You can use half-and-half or whole milk thickened with a small amount of flour (whisk 1 tbsp flour into 1 cup milk before adding). For a tangy twist, fold in a little Greek yogurt off the heat.
How do I stop the spinach from getting soggy?
Add the spinach at the last minute and stir just until wilted. Too much heat or extra liquid will make it limp.
Can I make this ahead for a potluck?
Partly. Cook the pasta and sauce separately, then combine and reheat at the venue with a splash of water to loosen the sauce. Add salmon just before serving if possible.
Conclusion
This Quick Salmon & Spinach Pasta is a cozy, family-friendly meal that gives you warmth, bright lemon notes, and a creamy sauce with minimal fuss. It works for busy weeknights and for evenings when you want something a little special without a lot of work. If you’re curious about a richer, ultra-creamy take on salmon pasta, take a look at The Best Creamy Salmon Pasta – Foxes Love Lemons for inspiration. Please leave a comment and a star rating to tell us how it went, and share the recipe on Pinterest or Facebook. What twist did you try? Let us know below!
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Quick Salmon & Spinach Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This cozy Quick Salmon & Spinach Pasta features creamy sauce, bright lemon notes, and comes together in about 20 minutes, perfect for busy weeknights.
Ingredients
- 12 oz (340 g) pasta (penne, fusilli, or farfalle)
- Salt, for pasta water
- 12 oz (340 g) salmon fillet, skin removed and cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp unsalted butter (optional, for extra richness)
- 3 cloves garlic, minced
- 1 small onion, finely chopped (about 1/2 cup)
- 1/2 cup dry white wine or low-sodium chicken broth (for deglazing)
- 1 cup heavy cream or half-and-half
- Zest and juice of 1 lemon
- 4 cups fresh baby spinach (packed)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- Red pepper flakes (optional, a pinch for heat)
- Fresh parsley or dill, chopped (optional, for garnish)
- Lemon wedges (for serving)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Pat the salmon dry and season lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium heat.
- Add salmon pieces to the skillet and sear for 2–3 minutes per side until lightly golden and just cooked through. Remove salmon and set aside.
- In the same skillet, sauté the chopped onion until soft, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the white wine or broth and scrape up browned bits from the pan. Let it reduce for about 1 minute.
- Reduce heat to low, pour in the cream, and stir in lemon zest and juice. Let the sauce simmer for 2–3 minutes until slightly thickened. Season with salt, pepper, and a pinch of red pepper flakes if using.
- Add the spinach to the sauce and stir until wilted, then return the salmon to the skillet. Break the salmon gently into bite-sized flakes if desired.
- Stir in the drained pasta and Parmesan. Add reserved pasta water a little at a time to reach your desired sauce consistency.
- Taste and adjust seasoning. Serve warm with extra Parmesan and fresh herbs on top.
Notes
Use skinless salmon for quick flaking. If using frozen salmon, thaw and pat dry. Unsalted butter helps control salt level. Don’t overcook the salmon; it will keep cooking in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg