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Creamy Spinach and Salmon Pasta

A comforting, quick one-pan dish featuring fettuccine tossed with flaky salmon, fresh spinach, and a rich creamy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 ounces 8 ounces pasta (such as fettuccine or linguine) Any pasta shape will work.
  • 2 fillets 2 salmon fillets Fresh or frozen fillets are acceptable.
Sauce and Vegetables
  • 2 tablespoons 2 tablespoons olive oil
  • 2 cups 2 cups fresh spinach Can substitute with thawed frozen spinach.
  • 1 cup 1 cup heavy cream For a lighter option, use coconut milk.
  • 1/2 cup 1/2 cup grated Parmesan cheese Use more or less based on preference.
  • 2 cloves 2 cloves garlic, minced Adjust garlic to taste.
  • Salt and pepper to taste
  • Lemon wedges for serving Adds brightness to the dish.

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions. Drain and set aside.
Cooking the Salmon
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the salmon fillets and cook for about 4-5 minutes on each side until cooked through.
  3. Remove the salmon and flake it into bite-sized pieces.
Making the Sauce
  1. In the same skillet, add minced garlic and sauté until fragrant.
  2. Add the fresh spinach and cook until wilted, about 2 minutes.
  3. Pour in the heavy cream and bring to a gentle simmer.
  4. Stir in the Parmesan cheese until melted and combined.
Combining Ingredients
  1. Add the cooked pasta and flaked salmon into the skillet and toss to coat in the sauce.
  2. Season with salt and pepper to taste.
  3. Serve warm with lemon wedges on the side.

Notes

This pasta keeps well in the fridge for about 3 days. Add a splash of cream or water when reheating to maintain the sauce's creaminess.