Salmon Pasta with Spinach
This Salmon Pasta with Spinach is a deliciously easy pasta recipe with chunks of tender salmon and spinach in a scrumptious, creamy Parmesan sauce!
Equipment
- Large pot
- large skillet
Ingredients
- 1 lb. salmon skinless and boneless one piece or multiple pieces
- 8 oz. uncooked pasta I use campanelle
- 3 tbsp. butter
- 1 medium onion chopped
- 6 oz. baby spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 cloves garlic minced
- 2 tbsp. parsley chopped
- ½ tsp. salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Cook pasta until al dente according to the package instructions in a large pot of salted water.
- Meanwhile, sauté the onion in butter in a large skillet over medium heat for 4-5 minutes.
- Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
- Add the spinach and cook it for 1-2 minutes, until wilted.
- Add the heavy cream, Parmesan, garlic, salt and black pepper. Stir and bring to a gentle simmer.
- Add the cooked pasta and chopped parsley. Mix everything thoroughly. Garnish with parsley and grated Parmesan. Serve.
Notes
This salmon pasta will keep in the fridge for 3-4 days. However, it's best eaten right away. Reheat on the stove over low heat, and you can add a splash of water if necessary. You can use leftover salmon by adding it in Step 3 and heating through.
Nutrition
Serving: 1servingCalories: 655kcalCarbohydrates: 51gProtein: 43gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 124mgSodium: 840mgPotassium: 1116mgFiber: 4gSugar: 6gVitamin A: 5344IUVitamin C: 25mgCalcium: 452mgIron: 4mg
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