This creamy salmon pasta with spinach and lemon is one of my absolute weeknight favorites when I want something that’s quick, delicious, and feels a bit special. The beautiful combination of rich cream, fresh lemon, and tender salmon hits the perfect balance between comfort food and something that actually feels really good and healthy.
What I love most about this recipe is that it’s ready in under 30 minutes but tastes like you’ve been slaving away in the kitchen for hours. The lemon’s brightness cuts through the creamy sauce, and the spinach adds both color and extra goodness. Perfect for an ordinary Tuesday night, but also fancy enough to serve to guests.
I usually use salmon that’s on sale, and it works perfectly well. You can also swap it out for trout if you prefer. Trust me, you’ll be making this one again and again!
Ingredients
- 400 g pasta (penne or tagliatelle)
- 400 g salmon fillet without skin
- 200 g fresh baby spinach
- 3 cloves garlic
- 3 dl heavy cream
- 1 dl cooking cream
- 1 lemon (juice and zest)
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper
- Fresh dill for serving (optional)
- Grated parmesan for serving
Instructions
Cook the pasta according to package directions in salted water. Rinse the salmon fillet and cut it into pieces about 2-3 cm. Season the salmon pieces with salt and pepper.
Heat butter and olive oil in a large, wide pan over medium-high heat. Sear the salmon pieces for about 3-4 minutes until golden on the outside but still juicy inside. Remove the salmon from the pan and set aside.
Finely chop the garlic and sauté it in the same pan for about 30 seconds until fragrant. Pour in the heavy cream and cooking cream, and bring to a boil. Lower the heat and let the sauce simmer for 3-4 minutes until it thickens slightly. Stir in the lemon juice and a little finely grated lemon zest. Season with salt and pepper.
Add the baby spinach to the sauce and stir until it wilts, which takes just 1-2 minutes. Gently return the salmon to the pan along with the cooked pasta. Toss everything together and warm through for 1-2 minutes.
Serve with plenty of freshly grated parmesan and chopped dill on top if desired. A good slice of bread on the side is never wrong!
Notes
Tip: Don't overcook the salmon in step 2—it should still be slightly pink inside since it will warm up again in the sauce. You can substitute baby spinach with frozen spinach, just thaw and squeeze out the water first.
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