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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 minutes
Cook Time 20 minutes
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.