Bursting with flavour, this easy and creamy salmon pasta with spinach is a fantastic option for a quick delicious meal in just 10 minutes!
Smothered in a fresh cream sauce with garlic and lemon, salmon pasta is such a simple yet sophisticated dish sure to wow everyone at the dinner table.
It's my go-to dish for a date night or for a quick family dinner.
It's a well-balanced healthy pasta dish, it's packed with flavour and absolutely easy to make.
The best part is that this restaurant-style pasta comes together easily in about 10 minutes, making it a perfect quick dinner meal!
It looks fancy, but trust me, it’s just completely fuss-free! You cook the pasta, stir-fry the salmon with spinach, and stir in the cream.
It literally takes just the time to cook the pasta to put this awesome recipe together.
You basically need just four main ingredients, plus some aromatics and extra-virgin olive oil.
Choose your ingredients wisely, quality is the key here!
Most pasta shapes will go well with this seafood dish. Penne, spaghetti, fusilli and of course linguine are the best options.
Try to opt for bronze-cut pasta made in Italy (Gragnano pasta is the most popular), which is slightly coarser than usual commercial pasta and keeps perfectly al dente.
Salmon is loaded with heart-healthy, brain-boosting omega-3 fats. It adds extra nutrients to this pasta dish, making it a well-balanced main course.
Whenever possible, choose wild salmon over farmed fish.
When it comes to fresh salmon, my favorite options are Alaskan king salmon or Sock Eye salmon.
Buying fresh salmon can be confusing, so if you want to learn more, check out this helpful fresh salmon guide.
Last but not least, my secret for the best creamy salmon pasta with spinach is the crème fraîche.
Most people like to use fresh double cream (even in Italy). However, trust me and use crème fraîche instead.
It adds so much more creaminess and some acidity that pairs well with the lemon zest.
Alternatively, you can totally substitute it with fresh double cream, or play around and use a mix of the two creams.
Fresh baby spinach leaves are my go-to. You can also use chopped spinach leaves, or frozen spinach leaves, just let them thaw before use.
Garlic: Add it chopped, grated, or leave it whole and then discard it for a more subtle flavor.
Lemon: Add a little lemon zest for a refreshing note, it brings this dish to a whole new level.
Chili: If you like a little bit of heat, you can add a generous pinch of red chili flakes.
Smoked Salmon: you can definitely make smoked salmon pasta instead. Just chop the salmon into tiny bits and add it to the sauce right at the end.
Peas: you can easily substitute spinach with frozen peas or use them both for an extra veggie boost.
Double cream or mascarpone: substitute the crème fraîche with mascarpone cheese or classic double cream. If using double cream, you should cook the sauce until slightly reduced, then add the pasta.
QUICK SALMON PASTA RECIPE IN 4 STEPS
Here are the simple steps and video recipe, to make the best creamy pasta with salmon you ever had.
You can find the full printable recipe at the bottom of the post.
Step 1 - Cook the pasta
Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.
Drain the pasta and transfer into the skillet with the other ingredients.
Step 2 - Pan-fry the salmon
Heat a skillet over medium heat, add the olive oil, followed by the salmon chunks, garlic and spinach and sauté for 2 minutes.
Cooking tip: You can also bake the salmon for 10 minutes. Alternatively, you can air-fry the salmon for 5 minutes.
After the fish is cooked through, break it into chunks and add it at the end with the cream.
Step 3 - Mix pasta with salmon and spinach
Drain the pasta al dente, add it to the pan with the salmon and spinach.
Step 4 - Mix everything together and serve
Stir in the creme fraiche, lemon zest and chopped parsley and combine all the ingredients.
Turn the heat off, then season with freshly cracked black pepper.
CAN I REHEAT PASTA WITH SALMON AND SPINACH?
This pasta recipe should be served straight away. You can keep it in the fridge for a couple of hours, but remember that cream and fish spoil easily.
I do not recommend eating it the next day or freezing leftovers.
DAIRY-FREE SALMON PASTA
You can totally make a creamy dairy-free sauce for this recipe.
All you have to do is substitute the crème fraîche with a vegan or dairy-free cream.
MORE PASTA RECIPES TO TRY
- Traditional Italian Pasta e Fagioli
- Shiitake Mushroom Pasta
- Creamy Tuna Pasta Bake
- Prawn Linguine - Authentic Italian Recipe
- Pasta e ceci (Italian pasta and chickpeas)
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Creamy Salmon Pasta - Ready in 10 Minutes!
- 380 g pasta
- 2 tablespoon extra-virgin olive oil
- 250 g fresh salmon fillets chopped
- 2 garlic cloves peeled and lightly crushed
- 100 g fresh baby spinach leaves
- 160 g creme fraiche
- 1 tablespoon fresh parsley finely chopped
- zest of 1 lemon
- sea salt and freshly-cracked black pepper
- Bring a large pot of water to a boil. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes.
- Heat the extra-virgin olive in large pan over medium-low heat, add the salmon and garlic, anfollowed by the spinach leaves, and sautée for 2 minutes or until cooked through, adding a little pasta water if necessary, then season with sea salt and black pepper to taste.
- Drain the pasta al dente, add it to the pan with the salmon, and sautée all the ingredients for one more minute.
- Remove the pan from the heat, stir in the creme fraiche, lemon zest and chopped parsley.
- Season with freshly cracked black pepper and serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Post originally published in May 2015 and updated with improved recipe, new images and more info.