This Salmon Pasta with Spinach is a deliciously easy pasta recipe with chunks of tender salmon and spinach in a scrumptious, creamy Parmesan sauce!
If you are looking for a quick, delicious, one-pot salmon dinner, you've come to the right place! This Salmon Pasta with Spinach recipe is a staple in my family, and I am sure that after you try it, it'll become a staple in yours. Made in under 30 minutes!
Salmon and Spinach Pasta Video-Recipe
How to choose salmon
Under the Country of Origin Labeling law, the USDA requires all retailers to list product origins and the method of production (farm-raised or wild-caught) for seafood. When shopping for salmon, choose a wild-caught variety, that appears moist rather than dried out, since the moisture content is a great indicator of freshness and how carefully the fish was handled. Look for bright pink colors and avoid pale-looking fish.
What kind of pasta to use
Your favorite kind! Seriously, use any pasta you love and have on hand. Penne, fettuccine, campanelle, ziti, and rigatoni are among my favorites. I would just recommend avoiding very small pasta varieties, such as orzo, anellini ditalini, etc. Those are best for soups.
What kind of spinach to use
I always recommend using fresh baby spinach. It is tender and very tasty. You can always freeze the leftovers. The leftovers can also be used for smoothies, such as this Spinach Smoothie or Cherry-Spinach Smoothie.
I stay away from store-bought frozen spinach bags because they have a lot of spinach stems, a weird texture, and a funny smell.
What you'll need for this recipe
- Salmon. Use nice quality fish.
- Pasta. Use your favorite kind. I used campanelle.
- Butter. Adds a nice rich flavor.
- Onion. For some sweetness.
- Baby Spinach. Fresh is best.
- Heavy Cream. Or Half & Half.
- Parmesan. Or Pecorino cheese.
- Garlic. Use more or less, depending on your personal preference.
- Salt & Pepper. To taste.
- Parsley. To garnish.
How to make Salmon and Spinach Pasta
1. Cook pasta according to the package instructions. Meanwhile, sauté the onion in butter over medium heat for 4-5 minutes.
2. Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
3. Add the spinach and cook it for 1-2 minutes, until wilted.
4. Add the heavy cream, Parmesan, garlic, salt and pepper. Stir and bring to a gentle simmer.
5. Add the cooked pasta and chopped parsley. Mix everything together thoroughly.
6. Garnish with parsley and grated Parmesan. Serve.
Your filling and delicious dinner is ready! Now it's time to pour a glass of white and enjoy the dish. You weren't drinking while cooking, were you? 🙂
Helpful tips
- Pasta types. You can use any kind of pasta for this dish. I'd recommend medium cuts such as penne, farfalle, radiatore, cavatappi, or rigatoni, but any kind you have in your pantry will work.
- Cream. If you want to substitute heavy cream, use some Half & Half or full-fat coconut milk instead.
- Add wine. You can add some dry white wine in step 1 when cooking the onions.
- Season Pasta Water. Add a generous amount of salt to the water when cooking pasta. It makes a difference!
How to store and reheat
This salmon pasta will keep in the fridge for 3-4 days. However, it's best eaten right away. Reheat on the stove over low heat, and you can add a splash of water if necessary.
More Tasty Pasta Recipes
- Creamy Seafood Pasta
- Easy Rigatoni Bolognese
- Fettuccine with Roasted Pepper Sauce and Chicken
- Shrimp Fettuccine
Salmon Pasta with Spinach
Ingredients
- 1 lb. salmon skinless and boneless – one piece or multiple pieces
- 8 oz. uncooked pasta I use campanelle
- 3 tbsp. butter
- 1 medium onion chopped
- 6 oz. baby spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 garlic cloves minced
- 2 tbsp. parsley chopped
- ½ tsp. salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Cook pasta according to the package instructions. Meanwhile, sauté the onion in butter over medium heat for 4-5 minutes.
- Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
- Add the spinach and cook it for 1-2 minutes, until wilted.
- Add the heavy cream, Parmesan, garlic, salt, and pepper. Stir and bring to a gentle simmer.
- Add the cooked pasta and chopped parsley. Mix everything together thoroughly.
- Garnish with parsley and grated Parmesan. Serve.
Ana says
This recipe is amazing!!!! I substituted salmon for shrimp and added mushrooms. It was a hit with the whole family. Even my mother who isn’t a fan of creamy pastas. Adding this to my recipe box for future/frequent use.
Tania Sheff says
Yay! Thanks, Ana!
Roxanne says
I just made this for dinner and it turned out great. I used egg noodles and added mushrooms, celery and smoked salmon cream cheese to the mix. I always try to use what I have on hand so there you go. Also, I used good quality canned salmon. It's was simple and quick but most importantly delicious! Thank you.
Tania Sheff says
Sounds great! Thanks for reporting back, Roxanne!
Stephanie says
Can this be made ahead of time and reheated. My friend broke her arm and she loves salmon.
Tania Sheff says
Hi Stephanie! Yes, this can be reheated. Wishing your friend a speedy recovery!
Trina says
Oh my goodness, what can I say? This dish came out beautifully. The salmon came out flaky, the sauce was superb and I added zucchini, squash and mushrooms because that's what I had on hand and it was delectable! My 17 year old son could not stop eating it. He said, "mom this is the best pasta you have ever made...it's restaurant quality." So there you go; when your teen says it's all good, believe me, it's good. Thanks a bunch Tania for a great recipe, This has been pinned and will be put in my regular rotation. Can't wait to try some of your other recipes.
Tania Sheff says
Thank you so much, Trina! Try my Salmon in Roasted Pepper Sauce, you won't be disappointed. 🙂
Dudley says
Great dish and easy to cook. Just added fried mushrooms at the end!
Lata says
Thank you Tania for this recipe. I've made it a few time. Delicious and easy recipe. I added some chilli flakes.
Tania Sheff says
Thanks, Lata!