Salmon Pasta with Spinach and Lemon
If you're searching for a delicious, pescatarian-friendly dish to impress your dinner guests or simply treat yourself, this creamy salmon pasta with spinach and lemon is the answer. It's a quick, elegant meal that combines tender pasta, flaky salmon, and vibrant spinach in a luscious lemony cream sauce.
Ingredients
- 8 oz fettuccine or your choice of pasta
- 2 fillets of salmon (about 6 oz each)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon (juice and zest)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the Salmon: In a large skillet, heat olive oil over medium heat. Season the salmon fillets with salt and pepper. Cook the salmon skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and flake into large pieces.
- Make the Sauce: In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the lemon juice and zest, and season with salt and pepper.
- Combine: Add the cooked pasta and spinach to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Finish: Gently fold in the flaked salmon and heat through. Serve immediately, garnished with fresh parsley and grated Parmesan cheese if desired.
Cook’s tips
- Pat the salmon fillets dry before seasoning to ensure a nice sear and prevent steaming.
- Don't overcook the salmon; it should be just opaque and flaky. Remove it from the skillet as soon as it's done to keep it moist.
- Use fresh lemon juice and zest for the best flavor – bottled juice lacks the brightness.
- Add the spinach at the end and toss just until wilted to keep it vibrant and fresh.
- Reserve extra pasta water; it's a secret weapon to loosen the sauce and help it cling to the pasta.
Substitutions
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce (add a little cornstarch slurry if needed to thicken).
- Swap fettuccine for linguine, spaghetti, or any short pasta like penne or farfalle.
- Replace fresh spinach with baby kale or arugula for a peppery twist.
- Use Greek yogurt or cream cheese blended with a splash of milk as a tangy alternative to heavy cream.
- Add a pinch of red pepper flakes for a subtle heat.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or pasta water to revive the creamy sauce; avoid microwaving to prevent the salmon from becoming dry.
Frequently asked questions
Can I use canned or leftover salmon instead of fresh fillets?
Yes, you can. If using canned salmon, drain it well and fold it in gently at the end. For leftover cooked salmon, add it during the last minute of heating to avoid overcooking.
How can I make this dish dairy-free?
Use a dairy-free cream alternative like coconut cream or cashew cream, and substitute the Parmesan with nutritional yeast or a dairy-free cheese. The sauce will have a slightly different flavor but still be creamy.
What can I do if my sauce is too thin?
Let it simmer a little longer to reduce, or mix a teaspoon of cornstarch with cold water and stir it in. You can also add more grated Parmesan to thicken and enhance flavor.
Is this recipe gluten-free?
Not as written, but you can easily make it gluten-free by using gluten-free pasta. Ensure your pasta is certified GF, and check that any other ingredients are gluten-free.
