Ingredients
Equipment
Method
- Pat the salmon pieces dry with paper towels. Season them generously with Italian seasoning, salt, and pepper. This ensures every bite of salmon is infused with flavor before it's even cooked.1 pound salmon fillet, 1 teaspoon Italian seasoning, Salt
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned salmon pieces in a single layer. Cook for about 2 minutes per side, until lightly browned. The salmon will not be fully cooked at this stage. Remove the salmon from the skillet and set it aside on a plate.1 tablespoon olive oil, 1 pound salmon fillet
- Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30-60 seconds until fragrant, being careful not to burn it. If using, pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute.3 cloves garlic, 1/4 cup dry white wine, 1.5 cups low-sodium chicken or vegetable broth
- Pour in the chicken or vegetable broth and the half-and-half (or heavy cream). Bring the mixture to a gentle simmer.1.5 cups low-sodium chicken or vegetable broth, 1 cup half-and-half or heavy cream
- Add the uncooked pasta directly to the simmering liquid. Stir well to ensure the pasta is submerged. Cover the skillet and let it cook according to the pasta package directions, typically 10-12 minutes, stirring occasionally to prevent sticking. You're aiming for the pasta to be al dente.8 ounces pasta of your choice
- Once the pasta is nearly cooked through and most of the liquid has been absorbed, stir in the fresh spinach. It will seem like a lot of spinach, but it wilts down quickly. Continue to stir until the spinach has softened and wilted into the sauce.5 ounces fresh baby spinach
- Gently place the seared salmon pieces back into the skillet with the pasta and spinach. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily, and the sauce has thickened to your desired consistency.1 pound salmon fillet, 1/4 cup grated Parmesan cheese
- Taste and adjust seasoning with salt and pepper if needed. Serve the Creamy Salmon Spinach Pasta immediately, garnished with extra Parmesan cheese and lemon wedges, if desired.Salt, 1/4 cup grated Parmesan cheese, Lemon wedges
Notes
To store leftover Creamy Salmon Spinach Pasta, allow it to cool completely at room temperature before transferring it to an airtight container. Refrigerate for up to 3 days for optimal freshness. When reheating, gently warm the pasta on the stovetop over low heat, adding a splash of milk or broth if it seems too thick. Alternatively, you can microwave it in a microwave-safe dish, stirring halfway through, until heated through. For longer storage, individual portions of the pasta can be frozen in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
