Tender and flaky salmon tops this Salmon Spinach Pasta that has a rich, cheesy, Parmesan-infused sauce. Spinach brightens up this dish, making it a great pick that’s equally delicious for weeknight dinner as it is for entertaining friends.

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Two Bite Tested

This salmon skillet pasta dinner is popular because it brings together a quick-cooking protein and a pasta with a creamy sauce in one delicious meal.

This recipe is popular because:

• It has a creamy cheesy sauce
• It features perfectly seasoned salmon fillets that cook quickly and easliy
• It's great for weeknights or entertaining

This recipe includes:

• detailed ingredient notes
• answers to frequently asked questions
• serving and storage suggestions
• a recipe card with nutritional information

A Note From My Kitchen

You don’t have to spend hours in the kitchen to make something fabulous, and this creamy salmon pasta dish is proof of that! Beautiful quick-cooking salmon fillets rest on top of the creamy pasta, and when you dig in, I'm telling you, it’s perfection.

I used penne pasta in this salmon pasta recipe because I love the way the sauce gets into the middle of the noodles. Good stuff, right? I'm all about more sauce per bite. You can use whatever you have on hand if you don't have penne, though. It’s equally delicious with farfalle, and the kids love curly rotini.

If you love salmon recipes like Air fryer garlic butter salmon, then this dish is for you. Unlike other salmon pasta recipes, this one doesn’t chunk up the salmon and mix it into the rest of the ingredients. Instead, the fillets are nestled on top of this dish. It is so pretty on a plate. Just scoop up a fillet of salmon with a generous portion of the pasta with spinach and dinner is served!

Happy cooking,

Ingredients

• Penne pasta: Penne cooked al dente is used in this recipe, and other shapes like farfalle, fusilli, macaroni, spaghetti or rotini can also be used. Whole wheat pasta is an option as well.
• Salmon fillets: Skinless fresh salmon is great, but a frozen, thawed fillet works just as good.
• Salt: Fine sea salt or kosher salt can be used. Add more at the table if you like.
• Smoked paprika: Smoked paprika is preferred. Sweet paprika can be used if that is what is available.
• Garlic powder: Use garlic powder rather than garlic salt to avoid increasing the salt level.
• Olive oil: I use extra virgin olive oil in my kitchen.
• Butter: Unsalted butter allows better control over seasoning, though salted butter can also be used.
• Garlic: Fresh garlic is always my preference over jarred!
• White wine: Use a dry white wine. I like sauvignon blanc or pinot grigio. Chicken broth can be substituted in the same amount.
• Baby spinach: Use baby sinach leaves. Baby kale can be substituted if you prefer.
• Flour: All-purpose flour is the standard choice for this recipe.
• Milk: Any milk works. Higher-fat milk produces a richer sauce or sub part milk part heavy cream.
• Parmesan cheese: I buy grated Parmesan in the tub. Freshly grated Parmesan can be substituted.
• Cream cheese: Get block cream cheese in any brand. Let it soften slightly before using.
• Black pepper: Freshly ground black pepper is my preference.
• Cayenne pepper: Adjust slightly if a milder or spicier if you like a bigger kick!

Frequently Asked Questions

What can replace the white wine?

Chicken broth can be used in place of white wine in the same amount without compromising the taste of the dish.

How to Pick Salmon at the Grocery Store

A fresh salmon fillet at the seafood counter at the grocery store should look fresh and moist. Avoid salmon with discolored spots and don’t be afraid to ask to smell the salmon. Salmon should have very little odor. Look for salmon that’s already had the pin bones removed, and for this recipe, you’ll need skinless salmon. You can either buy it skinned or skin it yourself.

Here’s a tip: If buying a large piece of salmon to filet yourself, ask for a section from the head end of the fish. That’s where it is widest and where you’ll get the most flavorful, fatty, and oh-so-delicious belly fat. Fillets closer to the tail get thinner and tougher and have less fat in them.

How do you Skin Salmon Fillets?

Don’t be intimidated by skinning your own salmon; it’s really quite simple! To skin salmon, use a long, thin knife. A filleting knife works perfectly, but any thin, long, sharp knife will work. Starting with the narrowest end of the fish and with the skin side down, work the knife between the skin and the flesh just a little bit. Hold onto the skin with one hand and work the knife down the length of the fish, putting some tension on the skin as you go. Move the knife back and forth cutting to remove the skin from the fish. If you keep your knife horizontal to the counter/cutting board, the skin will come away nicely.

Two Bite Take

"I'm all about more sauce per bite and this pasta is extra saucy. It's amazing with the salmon!"

- Becky

Serving Suggestions

What to Serve With Salmon Spinach Pasta

Sometimes I serve this pasta with a simple salad and garlic bread or my family’s favorite Parmesan rolls. You can also never have too many veggies on the table! This dish of roasted asparagus will go nicely with your Salmon Spinach Pasta recipe. Add a squeeze of lemon juice or lemon zest, a sprinkle of fresh parsley, or freshly grated Parmesan cheese on the top before serving.

Salmon Spinach Pasta Variations

There are lots of ways you can switch up this delicious salmon spinach recipe. Here are just a few:

• Add extra veggies like zucchini, peas, broccoli, or mushrooms.
• Add a different cheese like asiago or gouda.
• Add fresh herbs like fresh basil for a brighter taste.
• Like it spicier? Try bumping up the cayenne a bit. A sprinkle of red pepper flakes will also increase the heat.

Got Leftovers?

What To Do With Leftover Salmon Spinach Pasta

Here are a few ways to use leftover Salmon Spinach Pasta after it has already been made:

• Spoon it into a baking dish, top with extra Parmesan, and bake until warmed through for a pasta bake-style reheat.
• Use it as a filling for a wrap with extra greens for a leftover lunch.
• Stir it into a pot of broth to make a quick, creamy pasta soup.
• Portion it into small ramekins, top with breadcrumbs, and bake until hot for individual bakes.

How To Store Salmon Spinach Pasta

Store any cooled leftovers in an airtight container in the fridge for 2-3 days. You don’t want to keep cooked salmon much longer than that. You can also freeze this leftover salmon recipe for up to 3 months. It won’t be quite as good as the original, but you can freeze it.

How to reheat salmon pasta

I’d recommend reheating this creamy salmon pasta recipe in the oven. Pop your leftovers into an oven-safe casserole dish and add a few tablespoons of milk to keep the sauce creamy. Heat it in a 325 degree F oven until heated through.

• Use an oven-safe casserole dish.
• Add a few tablespoons of milk.
• Heat at 325 degrees F.
• Warm until heated through.

Salmon Spinach Pasta

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Tender and flaky salmon tops this Salmon Spinach Pasta that has a rich, cheesy, Parmesan-infused sauce. Spinach brightens up this dish, making it a great pick that’s equally delicious for weeknight dinner as it is for entertaining friends.

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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

1. Cook the pasta according to the package directions.
2. Meanwhile, in a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder, and season the salmon on both sides.
3. In a large, heavy skillet over medium-high heat, cook the salmon for 3-4 minutes per side, depending on the thickness of the salmon. Remove the salmon from the pan to a plate and cover with foil.
4. Reduce the heat to medium-low and add 2 tablespoons of butter to the same skillet. Add the garlic and cook for 30 seconds. Add the wine to the skillet and cook for 1 minute, scraping the bottom of the pan. Add the spinach to the skillet and stir until the spinach is just wilted. Remove the spinach from the skillet.
5. Raise the heat back to medium-high and add the remaining butter to the skillet. Add the flour and cook, stirring with a whisk, until the flour is light golden brown. Slowly add the milk to the skillet, whisking constantly until the mixture begins to boil. Cook for 3 minutes until thickened. Stir in the Parmesan cheese, cream cheese, and seasonings and continue stirring until the cheese is completely melted. Stir in the spinach and cooked pasta into the sauce. Transfer to a serving dish and top with the salmon.

NOTES

A typical portion is about 1 3/4 cups pasta with 1 salmon fillet.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

Behind the Bites

Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites. I’ve been cooking and sharing recipes here for years, sharing the kinds of easy, dependable dishes that tend to become family favorites.

These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here.

More Yummy Recipes

Looking for more awesome salmon recipes? Check out these popular recipes from the archives:

• 10 Minute Air Fryer Salmon
• Sheet Pan Lemon Butter Salmon and Asparagus
• 5 Minute Smoked Salmon Dip
• Crispy Skin Salmon Piccata

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!