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Delicate flakes of salmon and tender pasta tossed in a creamy spinach sauce brightened with Parmesan and lemon. A quick and simple dinner featuring baked salmon, pasta, fresh spinach, and a light cream sauce with Parmesan cheese and lemon juice.

  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 pound salmon fillet, skin on or off
  • 1 pound pasta (penne, farfalle, or linguine)
  • 10 ounces fresh spinach, washed thoroughly
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine (optional)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 1 small shallot, finely chopped
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat salmon dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, salt, freshly ground black pepper, and red pepper flakes. Rub the mixture all over the salmon.
  3. Place the salmon skin-side down on the prepared baking sheet. Bake for 12-15 minutes or until the salmon is opaque throughout and flakes easily with a fork. Let rest a few minutes, then flake into bite-sized pieces and set aside.
  4. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
  5. In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil and 2 tablespoons butter.
  6. Add the finely chopped shallot and sauté until softened, about 2–3 minutes. Add minced garlic and cook for 30–60 seconds until fragrant.
  7. If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits. Simmer for 1–2 minutes to cook off the alcohol.
  8. Add the fresh spinach in batches to the skillet and cook, stirring often, until just wilted, about 3–5 minutes.
  9. Pour in the heavy cream and bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and the sauce is smooth.
  10. Season the sauce with salt, freshly ground black pepper, and red pepper flakes to taste.
  11. Stir in the fresh lemon juice to brighten the flavors.
  12. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until the sauce reaches a silky consistency that coats the pasta.
  13. Add the drained pasta to the skillet and toss to coat evenly with the creamy spinach sauce.
  14. Gently fold in the flaked salmon, warming through without breaking it up.
  15. Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.

Notes

Pasta variations: substitute penne, farfalle, linguine with fettuccine, spaghetti, gluten-free pasta, or zucchini noodles for a low-carb option., Vegetable additions: add sun-dried tomatoes, mushrooms, asparagus, cherry tomatoes, or bell peppers for extra flavor and nutrition., Lighten the sauce by using half-and-half, milk, or Greek yogurt instead of heavy cream, and reduce Parmesan cheese., Flavor swaps: try fresh herbs such as dill, basil, oregano, or chives; add lemon zest for extra brightness., Spice adjustments: increase red pepper flakes or add a pinch of cayenne for more heat., Alternative salmon prep: pan-sear salmon for crispy skin instead of baking., Smoked salmon can be used as a swap, added at the end without cooking for a smoky flavor., Add capers for a briny, salty bite., The sauce can be made up to two days ahead and stored separately in the refrigerator., Leftovers keep in the refrigerator for up to 3 days; reheat gently with added cream or reserved pasta water as needed.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Around 550 kcal per serving (varies with ingredient substitutions)
  • Fat: Approximately 25 grams per serving
  • Carbohydrates: Approximately 50 grams per serving
  • Protein: Approximately 35 grams per serving