Introduction

Oh, remember those nights when you just wanted a delicious, comforting meal on the table without a fuss? This Creamy Salmon Pasta is that recipe. It’s the kind of dish that feels like a restaurant special but is so incredibly simple to whip up. It’s perfect for a busy weeknight when you’re craving something a little special, or for when you want to impress without spending hours in the kitchen. Get ready to fall in love with this easy, elegant pasta dish!

Why You’ll Love This Recipe

Fast: We’re talking dinner ready in about 30 minutes from start to finish!
Easy: Simple steps, common ingredients, and minimal cleanup – what’s not to love?
Giftable: Imagine gifting a jar of homemade sauce mix with instructions for this amazing pasta – pure delight! (Okay, maybe not the whole dish, but the idea is giftable!)
Crowd-pleasing: Even the pickiest eaters will be asking for seconds of this creamy, dreamy salmon pasta.

Ingredients

Gather your ingredients and let’s get cooking!

1 1/2 lbs Salmon fillets: The star of our show! Look for nice, fresh fillets.
5 oz Baby spinach: It wilts down so beautifully, adding a lovely green touch and a bit of healthy goodness.
4 cloves Garlic, minced: Because garlic makes everything better, right?
1 medium Lemon, zested (about 1 1/2 teaspoons): This adds a bright, zesty pop that cuts through the richness.
1 medium Shallot, thinly sliced (about 1/4 cup): Shallots are like the sweeter, more delicate cousin of the onion.
2 tsp Dijon mustard: A little secret ingredient that adds a wonderful depth of flavor.
2 tbsp Freshly squeezed lemon juice: More lemon love for that fresh, vibrant taste.
1 lb Dried fettuccine or linguine pasta: Choose your favorite long pasta!
1/4 tsp Black pepper, freshly ground: Freshly ground pepper just has a better kick!
2 1/4 tsp Kosher salt: For seasoning, of course.
1 tsp Olive oil: Just a touch to get our salmon perfectly cooked.
2 tbsp Unsalted butter: For sautéing our aromatics and making our sauce rich.
1 1/2 cups Heavy cream: This is what makes our sauce wonderfully creamy and luxurious!

How to Make It

Let’s get this delicious meal on the table! It’s easier than you think.

Cook Your Pasta: First things first, get your pasta cooking according to the package directions. While it’s doing its thing, scoop out about a cup of that starchy pasta water before you drain it. Trust me, this is like liquid gold for your sauce later!
Prep Your Salmon: While the pasta is boiling, pat your salmon fillets nice and dry with a paper towel. Season them generously with salt and pepper. This step is key for getting that perfect sear!
Sear That Salmon: Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place your salmon fillets skin-side down. Let them cook for about 4-5 minutes until the skin is wonderfully crispy. Then, give them a flip and cook for another 2-3 minutes, or until they’re cooked through. I like to remove the salmon from the skillet and set it aside on a plate. Once it’s cool enough to handle, gently flake it into large, bite-sized pieces.
Sauté the Aromatics: Now, in that same skillet (less dishes, yay!), melt the butter over medium heat. Add your thinly sliced shallots and let them soften and get a little golden, about 3-4 minutes. They’ll smell amazing!
Garlic Time: Toss in your minced garlic and cook for just about 1 minute more until you can smell its wonderful fragrance. Be careful not to burn it!
Build the Creamy Sauce: Stir in the heavy cream, Dijon mustard, lemon zest, and fresh lemon juice. Bring this mixture to a gentle simmer, stirring occasionally. Let it cook for about 3-5 minutes, or until the sauce starts to slightly thicken. It’s going to smell so good!
Wilt the Spinach: Add your baby spinach to the sauce. It might look like a lot, but it will wilt down beautifully in just a minute or two.
Bring It All Together: Now for the best part! Add your cooked pasta and those lovely flaked salmon pieces right into the skillet with the sauce. Gently toss everything together until the pasta and salmon are coated in that luscious sauce.
Perfect the Consistency: If your sauce seems a little too thick, now’s the time to add some of that reserved pasta water, a little bit at a time, until you reach your desired creamy consistency. This step truly makes all the difference!
Taste and Season: Give it a final taste and season with a little more salt and pepper if you think it needs it. You’re done!

Substitutions & Additions

Feeling creative? Here are some ways to make this recipe your own:

Different Fish: Don’t have salmon? You could try using shrimp or even cooked chicken. Just adjust the cooking time accordingly.
Veggie Boost: Feel free to add other veggies like cherry tomatoes (halved and added with the spinach), asparagus tips (blanched or sautéed with the shallots), or even some frozen peas for extra color and sweetness.
Spice It Up: For a little heat, add a pinch of red pepper flakes along with the garlic.
Herbs: Fresh dill or parsley chopped and stirred in at the end adds a lovely fresh flavor.
Cheesy Goodness: A sprinkle of grated Parmesan cheese stirred into the sauce at the end is also a delicious addition!

Tips for Success

A few little tricks to ensure your pasta perfection:

Don’t Overcook the Salmon: Salmon cooks quickly, especially in a skillet. Keep an eye on it so it stays moist and flaky.
Pasta Water is Your Friend: I cannot stress this enough! That starchy water helps the sauce emulsify and cling beautifully to the pasta.
Prep Ahead: You can mince your garlic and slice your shallot ahead of time to make the cooking process even faster.
Use a Good Skillet: A good quality non-stick or cast-iron skillet will make cooking the salmon much easier.

How to Store It

Got leftovers? Lucky you! Store any leftover Creamy Salmon Pasta in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water if needed to loosen up the sauce.

FAQs

Can I make this ahead of time?

While it’s best enjoyed fresh, you can cook the pasta and prepare the sauce (up to step 7) ahead of time. When you’re ready to serve, reheat the sauce, add the spinach, then toss in the cooked pasta and flaked salmon, adding pasta water as needed.

Is this dish heavy?

The heavy cream does make it rich and decadent, but the lemon and spinach add brightness and balance. If you prefer a lighter sauce, you can try using half-and-half, but it might not be as luxuriously creamy.

Can I use different types of pasta?

Absolutely! While fettuccine and linguine are wonderful, feel free to use spaghetti, penne, or even fusilli. Just make sure to cook it al dente!

Creamy Salmon Pasta

A delicious and comforting creamy salmon pasta dish that is incredibly simple to make, perfect for busy weeknights or when you want to impress without spending hours in the kitchen. Dinner ready in about 30 minutes from start to finish!

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Prep Time 10

Cook Time 20

Servings 4 people

Equipment

Large skillet Non-stick or cast-iron recommended
Pot For cooking pasta
paper towels
Plate
Airtight container For leftovers

Ingredients

Main ingredients

1.5 lbs Salmon fillets Fresh fillets recommended
5 oz Baby spinach Wilts down beautifully
4 cloves Garlic Minced
1 medium Lemon Zested (about 1.5 teaspoons)
1 medium Shallot Thinly sliced (about 1/4 cup)
2 tsp Dijon mustard
2 tbsp Freshly squeezed lemon juice
1 lb Dried fettuccine or linguine pasta Choose your favorite long pasta
0.25 tsp Black pepper, freshly ground
2.25 tsp Kosher salt For seasoning
1 tsp Olive oil To get salmon perfectly cooked
2 tbsp Unsalted butter For sautéing aromatics and sauce
1.5 cups Heavy cream For a creamy and luxurious sauce

Instructions

Cook your pasta according to the package directions. Scoop out about a cup of starchy pasta water before draining.
While pasta is boiling, pat salmon fillets dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes until cooked through. Remove salmon from skillet and set aside. Once cool enough to handle, flake into bite-sized pieces.
In the same skillet, melt butter over medium heat. Add sliced shallots and cook for 3-4 minutes until softened and lightly golden.
Add minced garlic and cook for about 1 minute more until fragrant. Be careful not to burn.
Stir in heavy cream, Dijon mustard, lemon zest, and fresh lemon juice. Bring to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce starts to thicken.
Add baby spinach to the sauce and let it wilt down in 1-2 minutes.
Add cooked pasta and flaked salmon to the skillet with the sauce. Toss gently until everything is coated.
If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Taste and season with additional salt and pepper if needed. Serve immediately.

Notes

Store any leftover Creamy Salmon Pasta in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water if needed to loosen up the sauce. While it's best enjoyed fresh, you can cook the pasta and prepare the sauce (up to step 7) ahead of time. When you’re ready to serve, reheat the sauce, add the spinach, then toss in the cooked pasta and flaked salmon, adding pasta water as needed.