Introduction

This salmon spinach pasta dish combines tender salmon fillets and vibrant spinach with a creamy, cheesy sauce tossed with penne pasta. It’s a comforting yet elegant meal perfect for weeknight dinners or special occasions. The smoky paprika and garlic add depth to the flavorful dish.

The image shows a creamy dish in a white skillet with four browned salmon fillets placed diagonally. The salmon has a crispy, golden-brown crust on top, and the creamy sauce around it is light beige with specks of green spinach leaves mixed in. The thick sauce covers the bottom of the skillet, partially surrounding the salmon. A woman's hand holding wooden chopsticks is reaching into the skillet to pick up a piece of salmon. The skillet is set on a white marbled surface, with a white cloth and a gold spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces penne pasta
4-6 salmon fillets
1 1/2 teaspoons salt, split
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
6 tablespoons butter, divided
4 cloves garlic, minced
1/2 cup white wine
5 ounces baby spinach
1/4 cup flour
3 cups milk
1 cup grated parmesan cheese
8 ounces cream cheese
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Instructions

Step 1: Cook the penne pasta according to the package directions until al dente. Drain and set aside.
Step 2: In a small bowl, combine 1/2 teaspoon salt, smoked paprika, and garlic powder. Season the salmon fillets evenly on both sides with this mixture.
Step 3: Heat a large heavy skillet over medium-high heat and add olive oil. Cook the salmon for 2 to 4 minutes per side, depending on thickness, until cooked through. Remove the salmon from the skillet, place on a plate, and cover with foil to keep warm.
Step 4: Lower the heat to medium-low and add 2 tablespoons of butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Step 5: Pour in the white wine and cook for 1 minute, scraping the bottom of the pan to loosen any browned bits. Add the baby spinach and stir until just wilted. Remove the spinach from the skillet and set aside.
Step 6: Increase the heat back to medium-high and add the remaining butter. Sprinkle in the flour and whisk constantly until the flour turns a light golden brown.
Step 7: Gradually whisk in the milk, continuing to stir until the mixture begins to boil and thickens, about 3 minutes.
Step 8: Reduce the heat to medium and stir in the parmesan cheese, cream cheese, black pepper, cayenne pepper, and remaining 1 teaspoon salt. Continue stirring until all the cheese has melted and the sauce is smooth.
Step 9: Return the cooked spinach to the sauce, followed by the drained pasta. Toss gently to combine everything evenly.
Step 10: Transfer the pasta mixture to a serving dish and top with the cooked salmon fillets. Serve immediately and enjoy.

Tips & Variations

Use fresh lemon juice squeezed over the salmon before serving to brighten the flavors.
Swap baby spinach for kale or arugula for a different green with a peppery bite.
For a richer sauce, add a splash of heavy cream along with the milk.
If you prefer less spice, reduce or omit the cayenne pepper.

Storage

Store leftover pasta and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid overcooking the salmon. Adding a splash of milk can help loosen the sauce when reheating.

How to Serve

A white bowl filled with creamy pasta featuring flat, wide noodles mixed with pieces of cooked salmon that are orange with a slightly charred texture. Bright green spinach leaves are scattered among the noodles and salmon, adding color. The pasta sauce is creamy and light-colored, coating the ingredients evenly. The bowl sits on a white marbled surface with a white napkin and silver fork and knife placed to the side, and a glass of water and green leafy vegetables can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, rigatoni, or farfalle can be used. Just adjust cooking times according to the package directions.

Is it okay to freeze this dish?

This dish is best enjoyed fresh. Freezing may change the texture of the cream cheese sauce and salmon. If you must freeze, store the components separately and thaw overnight in the fridge before reheating.