Creamy Salmon Pasta: Easy Healthy Recipe
A rich, creamy pasta dish combining succulent salmon, tender spinach, and a luscious garlic‑cream sauce perfect for a cozy weeknight dinner or a date night in.
Equipment
- 1 Large pot (for pasta)
- 1 Large skillet or frying pan
- 1 Colander (for draining pasta)
Ingredients
- 1½ pounds salmon fillet
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- Salt & pepper to taste
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic sliced
- 1 teaspoon dried parsley
- 1 teaspoon grated lemon zest
- ½ cup dry white wine or more chicken broth
- 1 teaspoon cornstarch
- 1 cup chicken broth or more to taste
- ½ cup heavy cream or more to taste
- ½ pound fresh baby spinach or ½ pound defrosted & cooked frozen spinach
- 1 12 oz / ~340 g box linguine pasta (or pasta of choice), cooked according to package directions, then drained
Instructions
- Season the salmon fillet with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook salmon until just done. Remove from skillet, flake or slice into chunks, and set aside.
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- In the same skillet, melt butter. Add sliced garlic and sauté until fragrant (don’t let it burn).
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- Stir in dried parsley and lemon zest. Pour in the white wine (or broth), then whisk in the cornstarch until fully dissolved.
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- Add chicken broth, bring to a gentle simmer. Then stir in heavy cream. Let the sauce simmer until slightly thickened. Adjust consistency by adding more broth or cream if needed.
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- Add in the cooked pasta and spinach; toss to coat evenly with the sauce. Stir in the cooked salmon chunks gently. Warm through.
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- Taste and adjust seasoning (salt, pepper) as desired. Serve immediately, optionally garnished with fresh parsley or lemon wedge for brightness.
Notes
- If the sauce isn’t thick enough, mix a small amount of cornstarch with cold water to create a slurry, then stir it into the simmering sauce to avoid lumps. Savory Nothings
- For a lighter version, you can substitute heavy cream with half‑and‑half or a lighter cream, or use more broth instead.
- Feel free to swap linguine for your pasta of choice (fettuccine, penne, or spaghetti).
- Spinach adds a nice boost of nutrients you can also add other veggies (e.g. mushrooms or cherry tomatoes) for extra flavor and color.