Description
A cozy, creamy salmon pasta recipe that comes together in under 30 minutes. With tender salmon, a velvety garlic-Parmesan cream sauce, and a pop of fresh lemon, this dish is weeknight-friendly yet feels restaurant-worthy.
Ingredients
2 salmon fillets (skinless, fresh or thawed from frozen)
8 oz linguine or fettuccine (or pasta of choice)
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
½ cup dry white wine (or chicken/vegetable broth)
1 cup heavy cream (or half-and-half for lighter version)
½ cup Parmesan cheese, freshly grated
2 cups baby spinach
Zest and juice of 1 lemon
1 tablespoon capers (optional)
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
Heat olive oil and butter in a skillet over medium heat. Sear salmon 3–4 minutes per side until golden and cooked through. Remove and rest.
Add garlic to skillet, sauté 30 seconds. Deglaze with wine; simmer 2 minutes.
Stir in cream. Let bubble gently. Add Parmesan; stir until smooth.
Mix in lemon zest, juice, salt, and pepper. Taste and adjust.
Toss in pasta with a splash of reserved water until coated.
Flake salmon into chunks, fold gently into pasta.
Add spinach, stir until wilted. Stir in capers if using.
Serve immediately with extra Parmesan and black pepper.
Notes
Swap spinach for arugula, kale, or peas.
Use broth instead of wine if preferred.
Leftovers keep 2 days; reheat gently with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: ~520
- Sugar: 3g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
Keywords: creamy salmon pasta, weeknight salmon pasta, easy pasta dinner
