Creamy Salmon Pasta
Silky cream sauce with seared salmon, spinach, and parmesan tossed with pasta. A one-pan, 30-minute elegant dinner.
Ingredients
- For the Pasta & Salmon:
- 12 oz pasta
- 1 lb salmon cubed
- 1 tbsp olive oil + 1 tbsp butter
- Salt & pepper
- For the Sauce:
- 3 cloves garlic minced
- 1 shallot diced
- 1 cup heavy cream
- ½ cup chicken broth or wine
- ¾ cup Parmesan
- 1 tbsp lemon juice + zest
- 2 cups baby spinach
Instructions
- Cook pasta al dente; reserve 1 cup water.
- Sear salmon 2 min per side; remove.
- Sauté shallot and garlic 1 min.
- Add broth, cream, Parmesan, lemon; simmer 2–3 min.
- Wilt spinach in sauce.
- Return salmon; toss with pasta + pasta water as needed.
- Garnish and serve.
Notes
- Reserve pasta water for silky sauce.
- Don’t overcook salmon—it finishes in sauce.
- Reheat gently with milk to restore creaminess.
- Freeze sauce separately from pasta.
- Use freshly grated Parmesan for smooth melt.