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Creamy Salmon Spinach Pasta

20 Minutes



Make this easy Creamy Salmon Spinach Pasta in less than 20 minutes. The simplicity of this recipe makes it a perfect weeknight dinner that will dazzle every member of the family. I personally can’t even remember the first time I cooked this meal. However, I am absolutely certain that this is one of my favorite salmon dishes!



Adjust Servings
4 fillets of salmon
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves of garlic
80 ml white wine
250 ml heavy cream
350 grams pasta of choice
125 grams fresh spinach
75 grams parmesan cheese
salt & pepper to taste
zest of 1/2 lemon
Nutritional Information
649 Calories
37 g Fats
30 g Protein
47 g Carbs
3 g Sugars


Start with the salmon
Heat the oil in a deeper, larger pan. Season the salmon fillets with salt and pepper and sear on both sides in the pan until it is cooked the way you like it. Once done, remove from the pan, set aside and keep warm.
Mark as complete
Heat the butter in the pan, add the garlic sliced thinly and simmer until the garlic is fragrant (about 1 minute). Pour in the wine and cook until the wine is slightly reduced. Turn down the heat. Pour in the cream, bring the sauce to a boil and add the zest of half a lemon. Add the pasta, boil together gently until the pasta is cooked and has absorbed some of the sauce. Finally, stir in the baby spinach and parmesan cheese and return the salmon fillets to the pan.
Mark as complete
Pasta - you can use fresh or dried pasta, but fresh pasta is quicker. I prefer tagliatelle or linguine as it goes well with the sauce. If you use dried pasta, cook them al dente in salted water.
Salmon can be swapped for cold smoked salmon or any leftover salmon
Cream - you can use full fat or half and half, or half milk and half heavy cream.
Don't add any salt before mixing in your pasta & pasta water.

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