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

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

This restaurant-quality creamy salmon spinach pasta comes together in just 25 minutes, featuring tender salmon flakes in a luxurious garlic cream sauce with fresh spinach and perfectly cooked pasta. It's the ultimate comfort food that feels fancy enough for date night but simple enough for any busy weeknight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillet, skin removed
  • 8 oz pasta of choice (fettuccine or linguine work well)
  • 3 cloves garlic, minced
  • 4 cups fresh spinach
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp lemon zest
  • 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 until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper, then cook 3-4 minutes per side until opaque and flaky. Remove salmon and set aside.
  3. In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn.
  4. Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese, stirring until melted and sauce thickens slightly.
  5. Add fresh spinach to the sauce and cook until wilted, about 2 minutes.
  6. Flake the cooked salmon into bite-sized pieces and gently stir into the sauce along with lemon zest.
  7. Add drained pasta to the skillet and toss to coat in the creamy sauce. If needed, add a splash of reserved pasta water to thin the sauce to desired consistency.
  8. Serve immediately garnished with fresh herbs and extra Parmesan.

Notes

Don't overcook the salmon - it should be just opaque in the center with a delicate flake. Use reserved pasta water to achieve restaurant-quality sauce texture as the starch helps the sauce cling beautifully to each pasta strand.