Description

A creamy and flavorful Salmon Pasta with Spinach recipe featuring tender salmon flakes, sautéed spinach, and a rich Parmesan cream sauce tossed with perfectly cooked campanelle pasta. This quick and elegant dish balances protein, greens, and comfort food goodness for a satisfying weeknight meal.

Ingredients

Scale

Protein

1 lb. salmon (skinless and boneless – one piece or multiple pieces)

Pasta

8 oz. uncooked pasta (campanelle preferred)

Vegetables and Aromatics

1 medium onion (chopped)
6 oz. baby spinach
2 garlic cloves (minced)
2 tbsp. parsley (chopped)

Dairy and Fats

3 tbsp. butter
1 cup heavy cream
1 cup Parmesan cheese (grated)

Seasonings

1/2 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
Optional: 1/4 tsp. red pepper flakes for heat

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the campanelle pasta according to package instructions until al dente. Drain and set aside.
Sauté Onion: While the pasta cooks, heat the butter in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until the onion is translucent and fragrant.
Cook Salmon: Add the skinless, boneless salmon pieces to the skillet with the onions. Cook for 5-7 minutes, breaking the salmon into flaky pieces as it cooks through.
Cook Spinach: Add the baby spinach to the skillet and cook for 1-2 minutes until the spinach wilts and reduces in volume.
Make Sauce: Stir in the heavy cream, grated Parmesan cheese, minced garlic, salt, black pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
Add Pasta and Finish: Add the cooked campanelle pasta and chopped parsley to the skillet. Toss everything thoroughly to combine and coat the pasta evenly in the creamy salmon and spinach sauce. Garnish with additional parsley and Parmesan if desired. Serve immediately.

Notes

Use skinless, boneless salmon for easy flaking and better texture.
Campanelle pasta is recommended, but other medium pasta shapes like penne or fusilli work well.
Add red pepper flakes for a subtle spicy kick.
For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
Ensure not to overcook the salmon to maintain its tender texture.
Leftovers store well in an airtight container in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Boiling
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 620 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 14 g
Trans Fat: 0.3 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 110 mg

Keywords: salmon pasta, creamy pasta, spinach pasta, quick dinner, Italian pasta, healthy pasta recipe, seafood pasta