Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta thoroughly.1 pound pasta (fettuccine, linguine, or penne work well)
- Sauté Aromatics and Salmon: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the salmon pieces to the skillet and cook for 2-3 minutes per side, just until they are lightly seared and opaque on the outside. They will finish cooking in the sauce. Remove the salmon from the skillet and set aside.1 tablespoon olive oil, 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 pound salmon fillet, skin removed and cut into bite-sized pieces
- Wilt the Spinach: Add the chopped spinach to the same skillet. Stir frequently until the spinach has wilted, which should only take 1-2 minutes. If the skillet seems dry, you can add a tablespoon of water or broth.5 ounces fresh spinach, roughly chopped
- Create the Creamy Sauce: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce slightly for about a minute. Pour in the heavy cream (or half-and-half) and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it's melted and the sauce is smooth and slightly thickened. Season with salt and freshly ground black pepper to your taste. If you like a little heat, add a pinch of red pepper flakes here.1/2 cup dry white wine (optional, or substitute with chicken or vegetable broth), 1 cup heavy cream or half-and-half, 1/4 cup grated Parmesan cheese, plus more for serving, to taste Salt and freshly ground black pepper, optional Red pepper flakes for a touch of heat
- Combine and Finish: Return the seared salmon pieces to the skillet with the sauce. Add the drained pasta to the skillet as well. Gently toss everything together to ensure the pasta and salmon are well coated in the creamy sauce. If the sauce seems a little too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency. Stir in the fresh lemon juice for a bright finish.1 pound salmon fillet, skin removed and cut into bite-sized pieces, 1 pound pasta (fettuccine, linguine, or penne work well), 1 tablespoon fresh lemon juice
- Serve: Divide the easy salmon spinach pasta among serving bowls. Garnish with extra grated Parmesan cheese and a grind of black pepper, if desired. Serve immediately and enjoy!1/4 cup grated Parmesan cheese, plus more for serving, to taste Salt and freshly ground black pepper
Notes
Storing and reheating this easy salmon spinach pasta is a breeze, ensuring you can enjoy its deliciousness again. For optimal freshness, allow the pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days.
When you're ready to reheat, the best method is on the stovetop. Gently warm the pasta in a skillet over low to medium heat, adding a splash of water or milk to help loosen the sauce and prevent it from drying out. Stir frequently until heated through. Avoid microwaving, as it can sometimes make the pasta a bit mushy.
For longer storage, you can freeze individual portions in freezer-safe containers for up to 1-2 months. Thaw overnight in the refrigerator before reheating as described above.