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Salmon Spinach Pasta with Lemon Cream Sauce Recipe

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4.1 from 6 reviews

This Salmon Spinach Pasta is a delightful and nutritious dish combining tender salmon, fresh spinach, and creamy Parmesan sauce tossed with fettuccine or linguine. Ready in just 35 minutes, it perfectly balances flavors and textures for an easy weeknight dinner or special meal.

Ingredients

Pasta

  • 8 ounces fettuccine or linguine pasta

Protein

  • 1 pound fresh salmon fillet, skin removed

Sauce & Flavorings

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, washed and roughly chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to avoid sticking.
  2. Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water to use later in the sauce.
  3. Toss Pasta: Drain the pasta and toss it with a little olive oil to prevent sticking while you prepare the rest of the dish.
  4. Season Salmon: Season the salmon fillet with salt, pepper, and a sprinkle of fresh lemon juice to enhance its flavor.
  5. Cook Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the salmon fillet for 4-5 minutes on each side until it is cooked through and flakes easily.
  6. Flake Salmon: Remove the salmon from the skillet and let it cool slightly before flaking it into bite-sized pieces for easier mixing later.
  7. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  8. Cook Spinach: Add chopped spinach to the skillet and cook for 2-3 minutes until wilted and tender.
  9. Create Cream Sauce: Reduce the heat to low and pour in the heavy cream, stirring continuously to combine well with the spinach and garlic.
  10. Add Cheese: Gradually stir in the grated Parmesan cheese until it melts smoothly, thickening the sauce.
  11. Flavor Sauce: Add the lemon zest, lemon juice, and red pepper flakes if using. Let the sauce simmer for another 2-3 minutes, then season with salt and pepper to taste.
  12. Combine Pasta and Sauce: Add the drained pasta to the skillet and toss it thoroughly to coat with the creamy sauce evenly.
  13. Add Salmon: Gently fold in the flaked salmon, ensuring some chunks remain intact for texture and visual appeal.
  14. Adjust Consistency: If the sauce is too thick, slowly add reserved pasta water a tablespoon at a time to reach your desired sauce consistency.
  15. Serve: Plate the salmon spinach pasta into bowls or on individual plates.
  16. Garnish: Sprinkle freshly chopped parsley over the pasta for a bright finish.
  17. Enjoy: Serve immediately and savor the dish. Store any leftovers in an airtight container in the fridge for up to 2 days.

Notes

  • Use fresh salmon for best flavor and texture, but frozen can be thawed and used as well.
  • Reserve pasta water is essential for loosening and perfecting the sauce consistency.
  • Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
  • For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
  • Fresh parsley adds color and freshness but can be skipped if unavailable.

Find it online: https://dishcooks.com/salmon-spinach-pasta-with-lemon-cream-sauce-recipe/