If you’re craving a dish that feels like a warm hug on a plate, your search ends here with this Creamy Salmon Pasta with Spinach and Lemon Recipe. Imagine tender flakes of seasoned salmon nestled in a luscious, velvety sauce infused with fresh spinach and bright, zesty lemon—tossed with perfectly cooked linguine for a meal that’s effortlessly elegant yet incredibly comforting. This recipe strikes the perfect balance between freshness and indulgence, making it an instant favorite for weeknight dinners or special occasions.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, transforming a few simple staples into a dish bursting with flavor, texture, and eye-catching color. From the smoky paprika that spices up the salmon to the creamy richness of butter and heavy cream, each component more than earns its spot on the list.
- Ground paprika: Adds a mild smoky warmth that pairs beautifully with salmon.
- Garlic powder: Deepens the savory profile without overpowering the dish.
- Salt & pepper: Essential for seasoning and balancing flavors.
- Olive oil: Helps infuse the salmon with a subtle fruity richness.
- Salmon fillet (1.5 pounds): The star of the dish, providing tender, flavorful protein.
- Unsalted butter: Creates the silky base for the creamy sauce.
- Garlic cloves (2, sliced): Deliver aromatic essence to the sauce.
- Dried parsley: A mild herb flavor brightening the sauce’s complexity.
- Grated lemon zest: Injects a fresh, citrusy spark to balance the creaminess.
- Dry white wine (1/2 cup) or chicken broth: Adds depth and subtle acidity for the sauce.
- Cornstarch (1 teaspoon): Thickens the sauce to the perfect consistency.
- Chicken broth (1 cup): Enhances flavor and provides savory moisture.
- Heavy cream (1/2 cup): Gives the sauce that irresistible, creamy texture.
- Spinach (1/2 pound, fresh or frozen): Offers a vibrant green color and earthy freshness.
- Linguine pasta (12 ounces): The ideal noodle shape for capturing every bit of the sauce.
How to Make Creamy Salmon Pasta with Spinach and Lemon Recipe
Step 1: Season and Cook the Salmon
Start by mixing ground paprika, garlic powder, salt, pepper, and olive oil to create a wonderfully aromatic seasoning blend. Spread this over your salmon fillets evenly. You can then either bake the salmon in the oven at 400°F for 10 to 15 minutes, pan-fry it gently in a skillet, or even use an air fryer for a crispy exterior. Cooking until just done ensures the salmon stays tender and juicy, ready to burst with flavor in the dish.
Step 2: Sauté Garlic and Herbs for the Sauce
Next, melt butter in a large skillet over medium heat to form the rich base of your sauce. Add sliced garlic and cook it just until fragrant—about 30 to 60 seconds—so the sauce gets that warm garlicky aroma without any bitterness. Sprinkle in the dried parsley and lemon zest, cooking briefly to awaken the herbs and bring out the lovely citrus notes that brighten the entire dish.
Step 3: Deglaze with Wine or Broth
Raise the heat to medium-high and pour in dry white wine or extra chicken broth to deglaze your pan. This step lifts all the tasty browned bits off the bottom, adding layers of flavor to your sauce. Let it simmer for about two minutes, reducing slightly and concentrating those delicate nuances.
Step 4: Thicken the Sauce
Whisk the cornstarch into the chicken broth until smooth and stir this mixture into your skillet. Simmer gently for 3 to 4 minutes, stirring occasionally until the sauce thickens just enough to coat the back of a spoon. This process ensures a velvety, luxurious texture that clings beautifully to the pasta and salmon.
Step 5: Add Cream and Season
Lower the heat to medium and stir in the heavy cream, letting the sauce gently bubble until heated through. If the sauce feels too thick or has reduced too much, simply add a splash more cream or broth to reach your perfect consistency. Taste carefully, adding salt and pepper as needed to balance the creaminess with a touch of seasoning.
Step 6: Incorporate Spinach and Pasta
If you’re using fresh spinach, add it now to the warm sauce, allowing it to wilt for a couple of minutes and soften just right. Toss in the linguine pasta, ensuring each strand is luxuriously coated with sauce. Break the cooked salmon into bite-sized pieces and fold it gently into the mixture—preserving the tender flakes for a delight in every bite. Frozen spinach that’s already cooked can be stirred in at this step, making this dish wonderfully adaptable.
Step 7: Serve Immediately
Now it’s time to plate your creation. Serve the pasta piping hot so you can enjoy that fresh lemon brightness, creamy sauce, and succulent salmon all at once. Trust me, every forkful feels like pure comfort and zest rolled into one.
How to Serve Creamy Salmon Pasta with Spinach and Lemon Recipe
Garnishes
To elevate your serving game, sprinkle freshly chopped parsley or a little more grated lemon zest on top. A few twists of freshly cracked black pepper add a pleasant bite, while a light drizzle of high-quality olive oil can enhance the sauce’s richness without overwhelming the flavors.
Side Dishes
This dish is substantial on its own, but pairing it with a crisp green salad drizzled with a lemon vinaigrette complements the creamy pasta beautifully. Garlic bread or crusty baguette work wonderfully if you want to mop up the extra luscious sauce—absolutely divine!
Creative Ways to Present
For an impressive presentation, try serving the pasta in individual shallow bowls garnished with edible flowers or microgreens. You can also plate the salmon on top rather than tossing it in, allowing guests to appreciate each flaky piece before mixing it all together—an elegant touch!
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep well in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it chills, so just stir in a splash of broth or cream when reheating to return it to that perfect silky texture.
Freezing
Because this recipe contains cream and cooked spinach, freezing isn’t the best option—it can affect texture and flavor upon thawing. If you must freeze, separate the pasta from the sauce and salmon, freezing them individually for best results.
Reheating
Gently warm the pasta on the stovetop over low heat, adding a splash of chicken broth or cream as needed to keep the sauce creamy. Avoid high heat to prevent the salmon from drying out or the cream from curdling. A gentle reheat preserves that fresh, comforting feel as if it was just cooked.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine works wonderfully, fettuccine, penne, or even spaghetti would be excellent substitutes and will hold the creamy sauce just as beautifully.
Is it okay to use frozen salmon instead of fresh?
Yes, frozen salmon works just fine. Just be sure to thaw it properly before seasoning and cooking to ensure even cooking and the best texture.
Can I make this recipe dairy-free or lighter?
For a lighter version, substitute heavy cream with coconut milk or a plant-based cream alternative. Using chicken broth in place of white wine also reduces calories without sacrificing flavor.
How do I know when the salmon is perfectly cooked?
Salmon is done when it flakes easily with a fork and has an opaque pink color inside. Avoid overcooking as it can dry out the delicate flesh.
Can I add other vegetables to the pasta?
Definitely! Mushrooms, cherry tomatoes, or roasted bell peppers can be tossed in along with the spinach for extra color and flavor.
Final Thoughts
This Creamy Salmon Pasta with Spinach and Lemon Recipe is truly a crowd-pleaser that brings together fresh, vibrant ingredients and indulgent creaminess in every bite. Whether you’re preparing a family dinner or looking to impress friends, this dish feels special while remaining surprisingly easy to make. I wholeheartedly encourage you to give it a try—you might just find yourself making it again and again.
Print
Creamy Salmon Pasta with Spinach and Lemon Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Creamy Salmon Pasta recipe features tender salmon fillets seasoned with paprika and garlic powder, cooked to perfection and served in a luscious sauce made with garlic, lemon zest, white wine, chicken broth, and heavy cream. Fresh or cooked spinach adds vibrant color and nutrition, all tossed with linguine pasta for a satisfying and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Salmon and Seasoning
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- Salt & pepper (to taste)
- 2 teaspoons olive oil
- 1.5 pounds salmon fillet
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, sliced
- 1 teaspoon dried parsley
- 1 teaspoon grated lemon zest
- 1/2 cup dry white wine (or more chicken broth as substitute)
- 1 teaspoon cornstarch
- 1 cup chicken broth (or more to taste)
- 1/2 cup heavy cream (or more to taste)
- 1/2 pound frozen spinach (defrosted and cooked) or 1/2 pound fresh baby spinach
Pasta
- 1 (12-oz) box linguine pasta (cooked according to package directions; drained)
Instructions
- Season and Cook Salmon: Combine ground paprika, garlic powder, salt, pepper, and olive oil in a small bowl. Spread this mixture evenly over the salmon fillets. Cook the salmon at 400°F for 10-15 minutes in the oven or air fryer, or alternatively pan-fry in a little oil over medium heat in a skillet until cooked through and flaky.
- Prepare the Sauce Base: In a large skillet over medium heat, melt the butter. Add the sliced garlic and cook for 30 to 60 seconds until fragrant. Stir in the dried parsley and grated lemon zest, cooking for an additional 30 seconds to infuse the flavors.
- Add White Wine and Simmer: Increase heat to medium-high and pour in the dry white wine (or more chicken broth if using). Scrape any browned bits from the bottom of the pan, then let the mixture simmer for 2 minutes to reduce slightly and develop flavor.
- Thicken Sauce: Whisk the cornstarch into the chicken broth until smooth. Gradually pour this into the skillet with the wine mixture while stirring. Continue to simmer the sauce for about 3 to 4 minutes until it thickens to your preferred consistency.
- Add Cream and Adjust Sauce: Stir in the heavy cream and simmer on medium heat until heated through. Add additional cream or chicken broth if the sauce becomes too thick or has reduced too much, ensuring it coats the pasta well. Season with salt and pepper to taste.
- Add Spinach and Pasta: If using fresh spinach, add it now to the sauce and allow it to wilt for a couple of minutes. Toss in the cooked linguine to coat it evenly with the sauce. If using frozen cooked spinach, add it at this stage as well.
- Combine Salmon: Break the cooked salmon into bite-sized pieces and gently fold them into the pasta mixture, ensuring the salmon is distributed evenly without breaking it down too much.
- Serve: Serve the creamy salmon pasta immediately while warm for the best flavor and texture.
Notes
- For a lighter sauce, substitute chicken broth for some or all of the heavy cream.
- If you prefer, cooking the salmon in the oven or air fryer is a hands-off method, but pan-frying adds extra crispiness.
- Use gluten-free pasta if you need a gluten-free option.
- Adjust seasoning at the end according to personal preference.
- This recipe pairs well with a crisp green salad and a glass of white wine.
