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Spinach Salmon Pasta

This dish features tender flakes of salmon and wilted spinach combined with cooked pasta, creating a harmonious blend of flavors and textures. The ingredients are gently cooked together with garlic and lemon to develop a light, creamy sauce with vibrant green and pink hues. The final plate showcases a lush, colorful mixture with a silky consistency that invites a second forkful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • 2 cups fresh spinach leaves
  • ½ pound salmon fillet skinless or skin-on, as preferred
  • 3 cloves garlic minced
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 lemon lemon for juicing and zest
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot for boiling pasta
  • Skillet or large frying pan
  • Tongs or pasta fork
  • Lid for steaming spinach

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook according to package instructions until al dente. Drain the pasta, saving a bit of pasta water set aside for later.
  2. While the pasta cooks, season the salmon with salt and pepper. Heat the olive oil in a skillet over medium heat, then add the salmon filets skin-side down (if skin-on). Cook for about 3-4 minutes per side until the fish is opaque and flakes easily, then remove and set aside.
  3. In the same skillet, add a bit more oil if needed, then toss in the minced garlic. Sauté for about 30 seconds until fragrant and golden, filling the kitchen with a warm aroma.
  4. Add the fresh spinach leaves to the skillet with the garlic, then cover with a lid. Let the spinach wilt down, about 2-3 minutes, stirring gently until bright green and soft.
  5. Break the cooked salmon into large flakes using two forks, then gently fold it into the spinach mixture. Let it heat through for a minute, infusing the greens with the savory fish.
  6. Juice the lemon over the salmon and spinach mixture, then add lemon zest for brightness. Mix everything gently to combine the flavors evenly.
  7. Add the drained pasta to the skillet, tossing everything together over low heat. If the mixture is too thick, splash in a bit of the reserved pasta water to loosen and create a silky sauce.
  8. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Give one last gentle toss to ensure all ingredients are well coated and heated through.
  9. Transfer the pasta to serving bowls, drizzle with a little extra olive oil if you like, and serve immediately while warm and vibrant. Enjoy the bright, flaky, and leafy flavors in every bite!

Notes

Use fresh lemon for the best flavor. Be careful not to overcook the salmon to keep it tender. For an extra layer of flavor, sprinkle with freshly chopped herbs like dill or parsley before serving.