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Creamy Salmon Spinach Pasta - Restaurant Worthy Dinner in 25 Minutes

This creamy salmon spinach pasta delivers gourmet flavor in just 25 minutes flat, featuring tender salmon fillets nestled in a rich garlic cream sauce with perfectly cooked pasta and fresh spinach. It's a comforting, healthy weeknight dinner that transforms simple ingredients into something extraordinary.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz salmon fillets, skin removed
  • 8 oz pasta (linguine or fettuccine recommended)
  • 2 cups fresh spinach leaves
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1/4 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1 lemon (juice and zest)
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Prepare the Pasta - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Cook the Salmon - Season salmon fillets with salt, pepper, and half the Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until golden and cooked through. Remove from pan and set aside.
  3. Make the Cream Sauce - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, add remaining Italian seasoning, and bring to a simmer. Stir in parmesan cheese until melted and smooth.
  4. Combine Everything - Add cooked pasta to the cream sauce along with fresh spinach. Toss until spinach wilts. Flake the cooked salmon into large chunks and gently fold into the pasta. Add lemon juice and zest, then thin with reserved pasta water if needed.
  5. Final Touches - Season with additional salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Notes

Don't overcook the salmon - cook until just opaque. Use pasta water to help sauce cling to pasta. Fresh spinach works best and wilts quickly. Take cream and salmon out of fridge 15 minutes before cooking for more even cooking.