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This lemon spinach salmon pasta recipe is easy and fresh! It’s an elegant 30-minute meal with pan-fried salmon and features a bright white wine sauce with herbs.
You may also like Tomato Spinach Salmon Pasta or Lemon Dill Salmon Pasta.
Why you’ll love it
In this creamy salmon pasta recipe, we’ve got all the building blocks to make a winning (and fast) meal. It has an irresistible sauce with freshly squeezed lemon juice, garlic, and Italian herbs. Then it’s finished off with spinach, real cream, and a dusting of parmesan!
Lemon and spinach really brighten it up and add freshness to this dish. It’s such a good combo. Don’t forget that pan searing salmon is actually easy peasy, so that means this cozy salmon pasta is a fabulous choice both for company or any old night of the week!
What you’ll need
- Pasta – rigatoni is what’s pictured, but anything goes
- Salmon – use either skin-on or skin-off fresh salmon
- Butter – for pan frying
- Garlic – aromatic goodness
- Italian seasoning – a versatile herb blend in one jar
- Wine – use a dry white wine you’d enjoy drinking (not cooking wine). Pinot grigio or sauvignon blanc work great.
- Lemon juice – plus the zest for lots of lemony flavor
- Heavy cream – it adds that luxe texture and richness
- Cornstarch – to thicken the sauce
- Parmesan – grate your own! It melts and tastes better.
- Spinach – for your greens
Pro tip
As written, the cooking time in this recipe is designed for 1″ thick salmon. It will need adjusting for anything thinner or thicker. Keep in mind that you can always visually see salmon cooking as the color changes from a deep pink to a lighter pink, so use that as a guide too.
How to make lemon spinach salmon pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta. Meanwhile, season the fish with salt & pepper. Heat up the butter. Cook the salmon on both sides until it’s mostly cooked, then transfer to a plate. Reduce the heat, and add the garlic, Italian seasoning, wine, and lemon juice and zest to the skillet.
After letting it bubble for half a minute, stir in the cream. Make a cornstarch slurry, then add it to the pan. Let it bubble, then return the salmon to the skillet and add in the parmesan. Break up the salmon with a spoon, and let it cook through.
Add the spinach and let it wilt, then toss in the drained pasta until everything is well combined. Taste and adjust seasoning as needed before serving.
