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
- Simple Gemelli Pasta in Tomato Sauce
- 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.
Linda says
Delicious! Made this with 1/2 & 1/2 and the sauce was just fine. Next time (and there WILL be a next time!) I’ll try adding sliced mushrooms while sautéing the onions. Thank you for sharing your recipe.
Tania Sheff says
Thank you for the rating, Linda!
shirley shoun says
Tania, I left out that this is a serving for 2 although we alway have enough for 3 people. Some history: This recipe came from a high end restaurant the Harborside Restaurant in Portland Oregon published in The Oregonian news Paper Restaurant Request section. Personally I like yours better because I'm not super fond of smoked salmon but the boys sure do!
Tania Sheff says
Wow! That's so nice to read! Thank you!
shirley shoun says
Your recipe is very good. Another keeper. This is just info for you to try as a variation to yours. If you have a Cosco's try getting their smoked wild (Copper River if have) salmon.Use 8 0z diced. Any smoked salmon will work. 3 cups cooked penne pasta. Heat 2 tbsp olive oil over high heat. Add 3C spinach, 1 tsp. chopped garlic and 1C diced fresh tomatoes and cook until the spinach is wilted. 1-2 min. Add 1C whipping Cream, smoked salmon and 6 tbsp. Dijon mustard & continue to cook for another min. Add cooked penne and stir in 4 tbsp. butter and 1/2 C parmesan cheese. Season salt & pepper. I hope you will try. I like your's a lot too. It's a nice change up for smoked salmon
Tania Sheff says
Thank you so much for the tips and feedback, Shirley!
Rachel Sisemore says
My husband I loved the recipe and I am picky but it's a keeper and I will make it again. Thanks!!
Tania Sheff says
Thank you, Rachel! This means a lot to me!
Chonta Hinds says
I made the Salmon pasta with spinach for me and my 2 adult daughters we all work and are always looking for new recipes . it was very easy to make and it was Delicious. I made the 4 servings but i think i should have made 8 servings they were wishing for more and so was i i saved the recipe and next time i will make the 8 servings.😂.and i used the penne pasta shells .in my Dish
Thank you. Cooktoria for your wonderful recipe.
Tania Sheff says
Thank you so much, Chonta!