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Creamy Salmon Pasta with Mixed Greens: Quick Alfredo-Style Seafood Dinner

This creamy salmon pasta recipe brings restaurant-quality flavor to your weeknight dinner table in just 30 minutes. Combining tender salmon fillets with a rich Alfredo-style sauce and nutritious mixed greens, this dish offers the perfect balance of comfort food satisfaction and healthy eating.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillets, skin removed
  • 8 oz pasta (penne or fettuccine works well)
  • 2 cups mixed greens (spinach, kale, arugula)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 lemon, juiced and zested
  • 1/4 cup vegetable broth
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, pat salmon dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook salmon for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in vegetable broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
  4. Add cooked pasta to the skillet along with mixed greens. Toss to combine, adding reserved pasta water as needed to thin the sauce. Flake the cooked salmon into large chunks and gently fold into the pasta mixture. Stir in lemon juice and zest.
  5. Divide among plates and garnish with fresh parsley. This creamy one-pot meal is best enjoyed fresh from the skillet.

Notes

Don't overcook the salmon to keep it tender. Add delicate greens like spinach at the end to prevent wilting too much. Use pasta water to achieve the perfect creamy texture. Best eaten fresh, but leftovers can be refrigerated for 2 days.