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creamy-salmon-spinach-pasta---restaurant-worthy-in-25-minutes-_feature

Creamy Salmon Spinach Pasta - Restaurant Worthy in 25 Minutes

This creamy salmon spinach pasta delivers restaurant-quality flavor in just 25 minutes, making it the perfect solution for busy weeknights when you want something special without the fuss. The combination of tender salmon, fresh spinach, and a luxurious garlic cream sauce creates a dish that feels indulgent yet comes together with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillets, skin removed
  • 8 oz pasta (penne or fettuccine work well)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 4 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 lemon, juiced and zested
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh dill or parsley for garnish

Method
 

Instructions
  1. Cook the pasta according to package directions in salted water. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, pat salmon dry and season with salt and pepper. 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. In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
  4. Add spinach to the cream sauce and cook until wilted, about 2-3 minutes. Stir in Parmesan cheese until melted and smooth.
  5. Flake the cooked salmon into bite-sized pieces and add to the sauce along with the cooked pasta. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
  6. Stir in lemon juice and zest, then season with salt, pepper, and red pepper flakes if using. Garnish with fresh herbs and serve immediately.

Notes

Choose fresh, high-quality salmon fillets for best flavor. The reserved pasta water is key for creating a silky sauce. Don't overcook the spinach - it should be just wilted to maintain color and nutrients.