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Salmon Spinach Pasta Dish Recipe

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★★★★★

4.7 from 62 reviews

A creamy and flavorful salmon spinach pasta dish featuring perfectly seared salmon fillets served atop penne pasta tossed in a rich garlic-parmesan cream sauce with wilted spinach and a hint of white wine.

Ingredients

Scale

Pasta

  • 16 ounces penne pasta

Salmon

  • 4–6 salmon fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

Sauce and Spinach

  • 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
  • 1 teaspoon salt, divided

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain and set aside.
  2. Season salmon: In a small bowl, mix together 1/2 teaspoon salt, smoked paprika, and garlic powder. Season both sides of the salmon fillets evenly with this spice blend.
  3. Cook salmon: Heat a large, heavy skillet over medium-high heat and add olive oil. Place the salmon fillets skin-side down (if skin-on) and cook for 2-4 minutes per side depending on thickness, until cooked through and slightly caramelized. Remove salmon from pan, place on a plate, and cover loosely with foil to keep warm.
  4. Cook spinach: Reduce heat to medium-low and add 2 tablespoons of butter to the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in white wine and cook for 1 minute while scraping up any browned bits from the pan. Add the baby spinach and stir until just wilted. Remove spinach from the skillet and set aside.
  5. Prepare cream sauce: Increase heat to medium-high and add remaining 4 tablespoons of butter. Once melted, sprinkle in flour and whisk continuously until the mixture turns light golden brown, about 1-2 minutes. Slowly pour in the milk while whisking constantly to prevent lumps. Bring the sauce to a gentle boil and cook for 3 minutes, stirring frequently, until thickened.
  6. Finish sauce and combine: Lower heat, then stir in grated parmesan cheese, cream cheese, black pepper, cayenne pepper, and the remaining 1 teaspoon of salt until all cheese is melted and the sauce is smooth. Fold in the cooked spinach and drained pasta, tossing gently to combine and coat the pasta evenly with the creamy sauce.
  7. Serve: Transfer the creamy spinach pasta to a serving dish and top with the cooked salmon fillets. Serve immediately for best flavor and texture.

Notes

  • Ensure not to overcook the salmon to keep it moist and tender.
  • Use whole milk for a richer sauce or substitute with 2% milk for a lighter version.
  • White wine adds depth to the sauce but you can substitute with chicken broth if preferred.
  • For a spicier kick, adjust the cayenne pepper to taste.
  • Leftover pasta can be refrigerated for up to 2 days, but best served fresh.

Keywords: salmon pasta, creamy salmon spinach pasta, penne with salmon, garlic parmesan sauce, quick dinner, seafood pasta

Find it online: https://miarosetti.com/salmon-spinach-pasta-dish-recipe/