Creamy Salmon Pasta

A quick and creamy pasta with salmon and spinach.

introduction

This Creamy Salmon Pasta is simple and tasty. It uses salmon, cream, spinach, garlic, and pasta. If you like creamy pasta, try a similar creamy beef and bowtie pasta recipe for another easy weeknight meal.

why make this recipe

You can cook it fast. It feels like a restaurant dish but is easy at home. The cream and salmon make the sauce rich. Spinach adds color and a mild fresh taste.

how to make Creamy Salmon Pasta

Cook the pasta first. Sauté garlic, then cook the salmon. Make the cream sauce in the same pan and add spinach. Mix in flaked salmon and toss with the pasta. Finish with salt, pepper, and parmesan if you like.

Ingredients :

200g pasta (e.g., fettuccine or penne), 200g salmon fillet, 2 cups fresh spinach, 1 cup heavy cream, 2 cloves garlic, minced, 2 tablespoons olive oil, Salt and pepper to taste, Grated parmesan cheese (optional), Fresh parsley for garnish (optional)

Directions :

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the salmon fillet to the skillet, cooking for about 4-5 minutes on each side until cooked through. Remove from skillet and flake the salmon into bite-sized pieces.
4. In the same skillet, pour in the heavy cream and bring to a simmer. Add the spinach and cook until wilted.
5. Stir in the flaked salmon, and season with salt and pepper.
6. Add the cooked pasta to the sauce, tossing to combine.
7. Serve with grated parmesan cheese and parsley, if desired.

how to serve Creamy Salmon Pasta

Serve hot on warm plates. Add a little parmesan on top. Garnish with chopped parsley for color. A green salad or steamed vegetables go well with it.

how to store Creamy Salmon Pasta

Cool the pasta to room temperature. Put it in an airtight container. Store in the fridge up to 2 days. Reheat gently in a pan with a splash of cream or milk to keep it creamy. Do not freeze cooked cream sauce dishes — texture may change.

tips to make Creamy Salmon Pasta

• Use fresh salmon for best taste.
• Do not overcook the salmon; it will cook more in the sauce.
• Warm the cream before adding to the pan to avoid sudden curdling.
• Taste and add salt at the end because parmesan adds salt too.
• Use pasta water (a little) if the sauce feels too thick.

variation (if any)

• Swap spinach for kale or peas.
• Use lemon zest or a squeeze of lemon for a bright flavor.
• Substitute half-and-half for heavy cream for a lighter sauce.
• Add a pinch of chili flakes for heat.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw it first and pat dry before cooking. Cook time may be a bit longer.

Q: Can I make this dairy-free?
A: Use a dairy-free cream or coconut cream and skip the parmesan. The taste will change, but it still works.

Q: How long does the sauce last in the fridge?
A: Keep it up to 2 days in an airtight container. Reheat slowly and add a splash of water or milk if needed.

Q: Can I use canned salmon?
A: Yes. Add it near the end of cooking since it is already cooked. Adjust salt because canned salmon can be salty.

Creamy Salmon Pasta

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Pescatarian

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Description

A quick and creamy pasta dish featuring salmon, spinach, and a rich cream sauce. Perfect for a weeknight dinner!

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Ingredients

Scale 1x2x3x

• 200g pasta (e.g., fettuccine or penne)
• 200g salmon fillet
• 2 cups fresh spinach
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated parmesan cheese (optional)
• Fresh parsley for garnish (optional)

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Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
3. Add the salmon fillet to the skillet, cooking for about 4-5 minutes on each side until cooked through. Remove from skillet and flake the salmon into bite-sized pieces.
4. Pour in the heavy cream and bring to a simmer in the same skillet. Add the spinach and cook until wilted.
5. Stir in the flaked salmon, and season with salt and pepper.
6. Add the cooked pasta to the sauce, tossing to combine.
7. Serve with grated parmesan cheese and parsley, if desired.

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Notes

For best taste, use fresh salmon. Do not overcook the salmon; it will cook more in the sauce. Warm the cream before adding to avoid curdling.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 60mg