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Creamy Lemon Spinach Salmon Pasta - Bright, Comforting, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (linguine, fettuccine, or penne)
  • 1 pound salmon fillet, skin removed, cut into 1- to 1.5-inch chunks
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped (or 1/4 small onion)
  • 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk for lighter sauce)
  • 1/2 cup low-sodium chicken or vegetable broth
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice (about 1 large lemon), plus more to taste
  • 3 to 4 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley or dill
  • Kosher salt and freshly ground black pepper

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  2. Season the salmon: Pat the salmon dry. Season all sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Sear the salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon in a single layer and sear 1 to 2 minutes per side until just cooked through. Transfer to a plate and tent loosely with foil. Do not overcook.
  4. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the butter. Stir in the shallot and a pinch of salt. Cook 2 to 3 minutes until softened. Add the garlic and red pepper flakes; cook 30 seconds until fragrant.
  5. Build the sauce base: Pour in the broth and scrape the skillet to release browned bits. Simmer 1 to 2 minutes to reduce slightly.
  6. Add cream and lemon: Stir in the cream, lemon zest, and 2 tablespoons lemon juice. Simmer on medium-low for 2 to 3 minutes, stirring often, until lightly thickened. Taste and season with salt and pepper.
  7. Wilt the spinach: Add the spinach by handfuls, stirring until just wilted, 1 to 2 minutes.
  8. Cheese and consistency: Stir in the Parmesan until smooth. If the sauce seems too thick, add a splash of reserved pasta water until it coats the back of a spoon.
  9. Combine with pasta: Add the drained pasta to the skillet and toss to coat. Gently fold in the seared salmon. Add the remaining 1 tablespoon lemon juice if you like it brighter. Adjust salt and pepper.
  10. Finish and serve: Sprinkle with chopped parsley or dill. Serve right away with extra Parmesan and lemon wedges.