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–+ servings
Benjamin

Healthy Creamy Salmon Pasta

This Creamy Garlic Salmon Pasta is a luxurious, restaurant-quality dish that’s surprisingly easy to make at home. Tender, flaky salmon is seared to perfection, then tossed with al dente pasta in a rich, garlicky Parmesan sauce with fresh spinach and juicy grape tomatoes. A touch of lemon zest brightens the dish, making it the perfect balance of creamy, savory, and fresh flavors. Ready in just 30 minutes, it’s the ultimate comfort food for seafood lovers!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ lb cooked spaghetti noodles or linguine
  • 3 garlic cloves minced
  • 1 Tbsp olive oil
  • 1 Tbsp salted butter
  • ½ lb salmon fillet
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 2 cups baby spinach
  • 2 Tbsp lemon zest
  • ½ tsp salt
  • ½ cup grated Parmesan cheese fresh Parmesan works best
  • 1 cup grape tomatoes sliced in half

Method
 

  1. Cook the Pasta: Boil salted water and cook spaghetti or linguine until al dente. Drain and set aside.
  2. Sear the Salmon: Heat olive oil and butter in a skillet over medium heat. Season salmon with salt and black pepper, then cook for 3-4 minutes per side until golden brown and cooked through. Remove from skillet, let rest, then flake into bite-sized pieces.
  3. Prepare the Sauce: In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Let simmer for 2-3 minutes.
  4. Add Spinach and Tomatoes: Stir in baby spinach and grape tomatoes, cooking for 2 minutes until wilted.
  5. Combine Everything: Toss the cooked pasta in the sauce, ensuring it’s evenly coated. Gently fold in the flaked salmon and lemon zest.
  6. Finish with Parmesan: Sprinkle grated Parmesan over the pasta and stir until melted and creamy.
  7. Serve and Enjoy: Garnish with fresh basil or parsley, then serve warm!

Notes

    • For a lighter version, substitute half-and-half or milk instead of heavy cream.
    • If using frozen salmon, thaw completely and pat dry before cooking.
    • Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently with a splash of broth or milk.

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