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
Scale
- 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