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

Creamy Salmon Spinach Pasta: Restaurant-Worthy 25-Minute Dinner

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 (fettuccine or linguine 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 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped

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 3-4 minutes per side until golden and cooked through. Remove from pan and set aside.
  3. In the same skillet, add minced garlic and 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 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 drained pasta. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
  6. Stir in lemon juice, red pepper flakes (if using), and fresh parsley. Serve immediately with extra Parmesan on top.

Notes

Use reserved pasta water to create a silky sauce that clings perfectly to the pasta. Don't overcook the spinach - it should be just wilted to maintain its vibrant green color and nutrients.