Description
This Salmon Pasta with Spinach recipe combines tender, flaky salmon with fresh baby spinach and a creamy Parmesan sauce, perfectly tossed with campanelle pasta. Ready in just 30 minutes, this dish offers a rich and flavorful meal that’s both comforting and nutritious, ideal for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Seafood
- 1 lb. salmon (skinless and boneless – one piece or multiple pieces)
Pasta
- 8 oz. uncooked campanelle pasta
Vegetables
- 1 medium onion, chopped
- 6 oz. baby spinach
- 2 garlic cloves, minced
- 2 tbsp. parsley, chopped
Dairy & Fats
- 3 tbsp. butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Seasonings
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. black pepper (or to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the campanelle pasta until al dente according to package instructions. Drain and set aside.
- Sauté the Onion: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- Cook the Salmon: Add the skinless, boneless salmon pieces to the skillet. Cook for 5-7 minutes, breaking the salmon into flakes as it cooks to ensure even cooking and texture.
- Wilt the Spinach: Add the baby spinach to the skillet and cook for 1-2 minutes until wilted and tender.
- Add Cream and Seasonings: Stir in the heavy cream, grated Parmesan cheese, minced garlic, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld. Optionally, add 1/4 tsp. red pepper flakes for a subtle heat.
- Combine Pasta and Garnish: Add the cooked pasta and chopped parsley into the skillet. Mix thoroughly to coat the pasta evenly with the creamy salmon and spinach sauce. Garnish with extra parsley and Parmesan cheese. Serve immediately.
Notes
- The recipe uses campanelle pasta, but you can substitute with other pasta shapes like penne or fusilli if desired.
- For a spicier dish, add red pepper flakes as suggested in the instructions.
- Ensure the salmon is cooked through but remain tender by flaking it gently during cooking.
- To make it lighter, use half-and-half instead of heavy cream, keeping in mind it may affect the richness.
- Fresh Parmesan cheese is preferred for best flavor and texture.
