Silky, fragrant and wonderfully quick, this pasta turns an ordinary weeknight into something quietly luxurious: juicy salmon, tender spinach and a satin cream sauce that clings to every strand. In 25 minutes, you have a restaurant-worthy dinner from a single skillet.
Ingredients
- Pasta (spaghetti, fettuccine or penne) — 180g (6 1/3 oz)
- Salmon, skinless fillet — 200g (7 oz)
- Fresh spinach — 150g (5 1/3 oz) (or frozen, well squeezed dry)
- Heavy cream, 20–30% — 150ml (2/3 cup)
- Onion — 1 small
- Garlic — 2 cloves
- Olive oil — 1 tbsp
- Parmesan — 20g (about 1/4 cup), grated
- Zest of 1/2 lemon
- Water for cooking the pasta — 2l (8 1/2 cups)
- Salt — 1 tbsp for the water, plus a pinch for the sauce
- Ground black pepper — a pinch
Step-by-step recipe
- Bring 2l (8 1/2 cups) of water to a boil, salt it generously and cook the pasta until al dente according to the package instructions. Reserve about 1/4–1/3 cup (50–70ml) of the cooking water.
- Prep the ingredients: cut the salmon into 2cm (3/4 inch) cubes, finely chop the onion, mince the garlic, and rinse and dry the spinach.
- Heat a skillet over medium heat, add the olive oil and cook the onion for 3–4 minutes until softened.
- Add the garlic and cook for another 30 seconds, just until fragrant.
- Add the salmon and cook for 2–3 minutes, until the outside turns opaque but the centre stays tender and juicy.
- Pour in the cream, add the lemon zest, a pinch of salt and pepper. Simmer for 2–3 minutes until lightly thickened.
- Add the spinach and warm for 1 minute, just until the leaves wilt.
- Add the cooked pasta to the sauce. Pour in a little reserved pasta water and toss vigorously until the sauce turns glossy and coats everything beautifully.
- Take off the heat and stir in the grated Parmesan. Adjust the seasoning with more salt and pepper if needed.
- Serve at once, with an extra shower of Parmesan and freshly ground black pepper if you like.
Nutrition per serving
| Calories | 800 kcal |
|---|---|
| Protein | 36 g |
| Fat | 41 g |
| Carbohydrates | 74 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 780 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Pasta water is your best ally: add it 1–2 tbsp at a time to fine-tune the sauce.
- No cream? Use milk with a little cream cheese or soft cheese, warmed gently over very low heat.
- Frozen spinach works well: thaw it completely and squeeze out as much liquid as possible.
- For a brighter finish, add a few drops of lemon juice just before serving.
- Parmesan can be swapped for Pecorino or another firm, full-flavored cheese.
FAQ
Can I use a lighter alternative to cream?
Yes. Use milk with a spoonful of cream cheese or sour cream. Warm it over low heat and do not let it boil, so the sauce stays smooth.
How should I use frozen spinach?
Thaw the spinach in a colander, squeeze out the moisture well, and add it to the sauce at the very end, heating for 30–60 seconds.
What kind of pasta should I use, and how much per serving?
Long or short shapes both work well. Plan on 80–100g (2 3/4–3 1/2 oz) dry pasta per person, depending on appetite.