Pasta al Salmone – Creamy Salmon Pasta with Spinach

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Pasta al Salmone – make this creamy pasta with salmon, lemon and spinach. This restaurant-style Italian pasta is perfect for date night or a special occasion, but it’s also an easy recipe for any night of the week.

When it comes to Italian cuisine, pasta al salmone holds a special place in my heart. I cook this creamy salmon pasta dish any time I want to impress a date. Or their mom.

This is a classic Italian pasta dish that combines the rich flavors of fresh salmon, heavy cream, lemon, and a touch of white wine to create a delectable meal that is perfect for any occasion. Whether you are preparing it for a family dinner, a special date night, or just craving a comforting bowl of pasta, this dish is sure to impress.

Even people who don’t typically love fish can enjoy this dish, as the salmon flavor is perfectly integrated without being overpowering

To help you achieve the best results with this pasta al salmone recipe, I’ve compiled some tips and tricks to ensure your dish is absolutely perfect.

Ingredients:

• Salmon: Opt for fresh salmon fillets for the best flavor and texture. If available, wild salmon is an excellent choice due to its superior taste and nutritional benefits. If using frozen, let it thaw. For a twist, you can also use salmone affumicato (smoked salmon) which adds a unique depth to the dish. Then you can skip the step of baking
• Traditional pasta al salmone recipes use linguine or tagliatelle, but feel free to experiment with other pasta shapes like penne, farfalle, or even fresh pasta.
• The heavy cream is what gives this pasta its signature creamy sauce. For a dairy-free version, you can substitute with coconut milk or light cream sauce, but the richness of heavy cream is unmatched so I recommend you stick to it. If its a dairy-free pasta you want, try my Lactose Free Carbonara with Mushrooms
• White wine is another key component, adding a subtle acidity that balances the creaminess. Choose a good-quality vino bianco (white wine) that you would enjoy drinking. Serve the rest for dinner.
• Freshness is key, so use fresh garlic. If you want to add herbs, add fresh basil or sprinkle with fresh parsley to enhance the flavor.
• Adding plenty of lemon zest gives us a nice lemony flavor and a splash of lemon juice provides a refreshing contrast to the creaminess of the sauce.
• Don’t forget the grating of parmesan cheese (or parmigiano reggiano) which brings a savory note to the dish.
• Capers are an optional ingredient but I love the burst of saltiness.

Why Bake the Salmon Separately?

Baking the salmon separately is a good idea because it keeps the sauce from tasting too fishy. This method allows the creamy sauce to retain its delicate balance of flavors without being overwhelmed by the fish. Even people who don’t typically love fish can enjoy this dish, as the salmon flavor is perfectly integrated without being overpowering.

How to make this:

While your water heats, prepare the salmon. Season the salmon fillets with kosher salt and black pepper, then bake them in the oven at medium heat (180 C – 360 F) until they reach an internal temperature of 145°F (63°C). This ensures the salmon is cooked through but still moist.

Cook the Pasta

Start by bringing a large pot of salted water to a boil. This is essential for cooking your pasta al dente. You want to reduce the cooking time mentioned package instructions for minute or 1 1/2 to ensure your pasta is perfect.

Make the Creamy Sauce

In a large frying pan or large skillet, melt some butter over medium heat and sauté the chopped garlic until fragrant. This forms the base of your sauce. Add the white wine, then heavy cream, and a pinch of kosher salt, lemon zest, caper juice as well as some sugar and salt. Increase to high heat and bring the mixture to a boil, then reduce to low heat to simmer until it thickens into a white cream sauce. I like to add some parmesan cheese as well ( 1/4 cup).

Bringing It All Together

Once your pasta is cooked al dente, drain it, reserving some pasta water, and add it to the pan with the creamy sauce. Toss the cooked pasta gently with a wooden spoon to coat it evenly. Add some pasta water if you feel it needs it. Add the spinach and salmon pieces, along with some capers, breaking the salmon into bite-sized chunks, and combine everything carefully to avoid breaking up the fish too much.

Garnish your pasta with freshly grated parmesan cheese using a cheese grater, and sprinkle with some lemons zest, capers and if you want fresh herbs like basil or parsley. Serve immediately with lemon wedges on the side for an extra zing.

Storing and Serving Tips

If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently over low heat to maintain the creamy texture.

Variations:

• To elevate the sauce, add red pepper flakes for a bit of heat or fresh dill for a touch of herbal freshness.
• You could also stir in some spring onions and fresh peas to add color and texture. If the sauce becomes too thick, incorporate a cup of pasta water to achieve the desired consistency.

Buon appetito!

Now that you have all the tips and tricks to perfect your creamy pasta al salmone, let’s dive into the detailed recipe. Below is the step-by-step guide in the recipe card. 

For more pasta deliciousness, try my Creamy Paprika Pasta and my Creamy Tomato Basil Sauce Pasta. Another total date-night pasta recipe is my Pasta Al Limone Recipe.

We hope you enjoy making and savoring this creamy pasta dish. Share your creations with me on Instagram and let me know how it turned out! Whether you’re an experienced cook or new to seafood pasta recipes, this simple recipe will be a success.

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Pasta al Salmone – Creamy Salmon Pasta with Lemon & Spinach

Pasta al Salmone – make this creamy pasta with salmon, lemon and spinach.This restaurant-style Italian pasta is perfect for date night or a special occasion, but it’s also an easy recipe for any night of the week.

Course dinner

Cuisine Italian

Keyword creamy pasta with salmon, creamy salmon pasta, pasta al salmone, pasta with salmon

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 servings

Calories 390 kcal

Ingredients

• 2 salmon fillets about 12 oz total
• 1 teaspoon salt divided, plus more for pasta water
• 1/2 teaspoon ground black pepper divided
• 12 oz linguine 3/4 package
• 2 tablespoons unsalted butter
• 3 garlic cloves chopped
• 1 1/2 cups heavy cream cooking cream 15% or 2 cups cream
• 1/2 cup dry white wine
• 1/2 teaspoon sugar or more to taste
• 1 1/2 teaspoons grated lemon zest zest of 1 large lemon
• 5 oz baby spinach about 3 handfuls
• 2 tablespoons capers plus a little caper juice
• 1/4 cup grated parmesan optional
• Lemon wedges for garnish optional

Instructions

Preheat and Prepare:

1. Preheat the oven to 350°F (180°C) and bring a large pot of water to a boil. Lightly grease a small baking sheet or dish.

Bake the Salmon:

1. Place the salmon fillets skin-side down on the prepared baking sheet. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake in the oven for 14 to 16 minutes, until the salmon is almost completely opaque and reaches an internal temperature of 145°F (63°C).
2. Cook the Pasta:

3. Meanwhile, add 1 tablespoon salt to the boiling water and cook the linguine about 1-2 minutes less then the package instructions. We cook the pasta in the sauce for a minute as well.

Make the Sauce:

1. While the pasta cooks, melt the butter in a large, high-sided skillet over medium heat. Add the chopped garlic and cook, stirring constantly, for 1 minute.

2. Add the white wine, cream, a bit of caper juice ( like 1 tbsp) , 1/2 teaspoon sugar, lemon zest, and the remaining 1/2 teaspoon salt (less if you want to add parmesan) and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for 5 to 6 minutes, stirring frequently, until the mixture thickens into a thin sauce. Stir in 1/4 cup parmesan for a cheesier version. Reduce the heat to low.

Combine:

1. Add the spinach and capers to the skillet. Drain the pasta reserving some pasta water and add the pasta to the skillet with the spinach. Cook over low heat, tossing frequently, for 1 to 2 minutes, until the spinach is just wilted. If you feel you dont have enough sauce, add some pasta water.

Add the Salmon:

1. Remove the salmon from the oven. Slide a spatula between the salmon skin and flesh to remove the skin; discard the skin and break the salmon into large chunks over the pasta. Toss everything together gently. Add a squeeze of fresh lemon juice as you toss. If your salmon is done before your pasta, just remove it from the oven and take off the skin.

2. Serve:
3. Garnish with lemon wedges if desired, and serve immediately. Enjoy your meal!

Recipe Video