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Creamy Spinach Salmon Pasta

Creamy spinach salmon pasta with fettuccine and parmesan cheese on white plate.
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This luxurious yet easy weeknight dinner combines flaky salmon, vibrant spinach, and a velvety Parmesan cream sauce with pasta. It comes together in one pan in about 30 minutes for a comforting, protein-packed meal that feels special without the fuss.

Ingredients

Scale
  • 12 ounces salmon fillet, skin removed
  • 8 ounces dried pasta (like fettuccine, penne, or farfalle)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 5 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dried dill (or 1 tablespoon fresh)
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh lemon wedges, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Before draining, reserve 1 cup of the starchy pasta water.
  2. Pat salmon dry and season both sides with salt, pepper, and paprika.
  3. Heat olive oil in a large, deep skillet over medium-high heat. Add salmon and cook for 3-4 minutes per side until golden and cooked through. Remove to a plate.
  4. In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  5. Pour in broth to deglaze the pan, scraping up any browned bits.
  6. Reduce heat to medium. Stir in cream, dill, and the squeezed-dry spinach. Simmer gently for 2-3 minutes to thicken slightly.
  7. Turn off the heat. Stir in Parmesan cheese until melted and smooth.
  8. Flake the cooked salmon into large pieces. Add drained pasta and flaked salmon to the sauce in the skillet. Gently toss to combine. If sauce is too thick, add a splash of reserved pasta water.
  9. Divide among bowls. Top with extra black pepper, Parmesan, and a squeeze of lemon juice from the wedges.

Notes

For a lighter sauce, use half-and-half or whole milk. For dairy-free, use full-fat canned coconut milk. Always squeeze frozen spinach thoroughly dry to prevent a watery sauce. Do not add Parmesan to boiling liquid to avoid a grainy texture.

Nutrition

Find it online: https://www.homestyletable.com/creamy-spinach-salmon-pasta/