Creamy Lemon Garlic Salmon Pasta

Name: Creamy Lemon Garlic Salmon Pasta
Total time: 25 min
Yield: 2 people
Ingredients: 6 oz Linguine; 2 fillets Salmon Fillets; 4 cups Spinach; 0.5 cup Heavy Cream; 0.3 cup Parmesan; 2 tbsp Salted Butter; 3 cloves Garlic; 0.5 fruit Lemon; 1 tbsp Olive Oil; 1 tsp Sea Salt; 0.5 tsp Black Pepper

PescatarianUnder 30 MinsStovetopDinnerDate Night • Comfort FoodItalian

Medium

25min

820kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A luxurious yet fast pasta dish featuring pan-seared salmon and wilted spinach in a bright, creamy lemon-garlic sauce.

This Creamy Lemon Garlic Salmon Pasta is the ultimate comfort food that feels luxurious enough for a date night but is quick enough for a busy weeknight. At the heart of this dish is the pan-seared salmon, which provides a rich, buttery texture and a boost of protein and healthy omega-3s. The magic really happens with the sauce: a velvety blend of heavy cream, salty Parmesan cheese, and zesty lemon juice that clings to every strand of the linguine. The acidity of the lemon is crucial here; it cuts through the richness of the cream and the fatty fish, creating a perfectly balanced bite. We fold in generous amounts of fresh spinach, which wilts down instantly in the hot sauce, adding a pop of vibrant green and earthy flavor to round out the meal. This recipe is a fantastic way to utilize fresh seafood and dairy before they turn, transforming simple ingredients into a restaurant-quality dinner. Whether you choose to flake the salmon into the pasta or serve the fillets whole on top for a dramatic presentation, this Creamy Lemon Garlic Salmon Pasta is guaranteed to become a new favorite in your kitchen rotation.

Ingredients

180 g Linguine
2 fillets Salmon Fillets
100 g Spinach
120 ml Heavy Cream
40 g Parmesan
30 g Salted Butter
3 cloves Garlic
0.5 fruit Lemon
1 tbsp Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve about 60ml (1/4 cup) of pasta water, then drain.
2
While the pasta cooks, pat the salmon fillets dry and season generously with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until crisp. Flip and cook for another 2-4 minutes until cooked through. Remove salmon from the pan and set aside.
4
Reduce heat to medium. In the same skillet, melt the salted butter. Add minced garlic and sauté for about 1 minute until fragrant.
5
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan until melted and the sauce thickens slightly.
6
Add the fresh spinach to the skillet and stir until wilted. Squeeze in the juice of the lemon half and season with a pinch of sea salt.
7
Toss the cooked linguine into the sauce, adding a splash of reserved pasta water if the sauce is too thick.
8
Serve the pasta topped with the salmon fillets, or flake the fish directly into the pasta before serving.

Chef's Tips

•Don't overcook the salmon; it will continue to cook slightly from the residual heat of the pasta.
•Freshly grated parmesan melts much smoother than pre-shredded varieties.
•If you have fresh parsley or basil, they make a great garnish.

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Recipe By

Kitchen Buddy Chef