Creamy Salmon Pasta with Spinach & Garlic

By
Derek Jacobson
·

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This creamy salmon pasta is rich, garlicky, and easy enough for a Tuesday. It uses pink or red canned salmon, fresh spinach, and plenty of garlic in a simple parmesan cream sauce, all tossed with fettuccine. Dinner is on the table in about 30 minutes, and it only takes one pot for the pasta and one skillet for the sauce.

Canned salmon is the reason this comes together so fast. It is already cooked, so you only need to warm it in the sauce. One can and 8 ounces of pasta make four servings. It is a good way to get fish on the table for people who say they do not love fish, because the creamy sauce and parmesan do a lot of the talking.

Why This Creamy Salmon Pasta Works

The sauce builds flavor in layers. Fresh garlic cooks in olive oil and butter first, which gives the base a mellow, toasty taste. Garlic powder and onion powder go in with the cream to add a deeper savory note without extra chopping. Parmesan melts into the cream and thickens it in just 2 to 3 minutes of gentle simmering.

The salmon goes in last and gets folded in gently. That way it stays in tender flakes instead of breaking down into the sauce. Spinach wilts in about 2 minutes and adds color and a little freshness to cut through all that cream.

Ingredients and Easy Swaps

Pasta: Fettuccine holds a cream sauce well, but linguine, penne, rotini, and bow ties all work. Use 8 ounces of whatever shape your family likes.

Canned salmon: Pink salmon is milder and usually cheaper. Red (sockeye) salmon has a richer color and a stronger flavor. A 14 to 15 ounce can is the right amount. Two 5 to 6 ounce cans also work. Leftover baked salmon, flaked, is a great swap.

Heavy cream: Heavy cream makes the thickest, silkiest sauce. Half-and-half is lighter, but simmer it a minute or two longer and keep the heat low so it does not curdle.

Spinach and parmesan: Baby spinach saves you the chopping. Frozen spinach works too. Thaw it and squeeze out the water first, and use about 1/2 cup. Grate the parmesan from a block if you can. The pre-shredded kind has anti-caking powder that keeps it from melting as smoothly.

How to Make It at a Glance

  1. Boil the fettuccine until al dente, then drain.
  2. Melt the butter with the olive oil, cook the garlic for 1 minute, then wilt the spinach for about 2 minutes.
  3. Add the cream, parmesan, and seasonings. Simmer 2 to 3 minutes until slightly thick.
  4. Fold in the flaked salmon, then add the pasta and toss to coat.
  5. Top with parsley and extra parmesan and serve right away.

Common Mistakes to Avoid

Boiling the sauce. Once the parmesan goes in, keep the heat at a gentle simmer. A hard boil can make the cheese clump and the sauce turn oily.

Burning the garlic. Fresh garlic only needs about 1 minute over medium heat. When it smells strong and looks pale gold, add the spinach. Brown garlic tastes bitter.

Stirring the salmon too hard. Fold it in with a spatula, not a whisk. You want visible flakes of salmon in every bite.

Letting it sit. Cream sauces thicken fast as the pasta soaks them up. Serve it right away. If it gets too thick, save a cup of pasta water before draining and splash some in.

Variations

Lemon: Stir in the zest of 1 lemon and a tablespoon of lemon juice at the end. It brightens the whole dish.

Sun-dried tomato: Add 1/3 cup of chopped sun-dried tomatoes with the garlic for a sweet, tangy pop.

Peas and mushrooms: Sauté 1 cup of sliced mushrooms before the garlic, and stir in 1/2 cup of frozen peas with the cream.

Smoked salmon: Swap in 4 ounces of chopped smoked salmon and add it off the heat right before serving. Cut the salt, since smoked salmon is salty.

What to Serve With It

A crisp green salad with a lemony dressing balances the rich sauce. Roasted asparagus, steamed broccoli, or garlic bread are easy sides too. For more ways to use a can of salmon, see our canned salmon dinner recipes, and for more weeknight noodles, browse our family pasta dinner ideas.

Make Ahead, Storage, and Reheating

Make ahead: This pasta is best fresh. To get a head start, cook and drain the pasta, toss it with a little olive oil, and refrigerate it for up to 2 days. Make the sauce and combine right before dinner.

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended. Cream sauces tend to separate and turn grainy once thawed.

Reheating: Warm in a skillet over low heat with a splash of milk or cream, stirring gently until hot (165°F). In the microwave, heat in 30-second bursts and stir in between.

Frequently Asked Questions

Do I need to remove the skin and bones from canned salmon?
No. The bones are soft and safe to eat. For pasta, many people pick out the skin and larger bits of spine so the sauce looks smoother.

Can I use fresh salmon?
Yes. Bake or pan-sear about 12 ounces of salmon until it reaches 145°F, flake it, and fold it in at the same step as the canned salmon.

How do I make the sauce thicker?
Simmer it a minute longer or add a little more parmesan. The sauce also thickens as it sits on the hot pasta.

Is pink or red salmon better here?
Both work. Pink is milder and blends into the sauce. Red has a bolder taste and brighter color.

Creamy Salmon Pasta with Spinach and Garlic
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Print

Creamy Salmon Pasta with Spinach and Garlic

This Creamy Salmon Pasta brings canned salmon, fresh spinach, and garlic together in a simple parmesan cream sauce. Ready in about 30 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

  • 8 oz fettuccine or pasta of choice

  • 1 can pink or red salmon, drained and flaked

  • 2 cups fresh spinach, roughly chopped

  • 3 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 cup heavy cream (or half-and-half for lighter option)

  • ½ cup grated parmesan cheese

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp red pepper flakes (optional)

  • ¼ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • 1 tbsp fresh parsley, chopped (optional, garnish)

Directions

  • Cook pasta: Cook fettuccine according to package instructions until al dente. Drain and set aside.
  • Sauté garlic and spinach: In a large skillet over medium heat, add olive oil and butter. Sauté minced garlic until fragrant (about 1 minute). Add chopped spinach and cook until wilted (about 2 minutes).
  • Make sauce: Pour heavy cream into the skillet. Stir in parmesan cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Simmer gently until slightly thickened (2 to 3 minutes).
  • Add salmon and pasta: Gently fold flaked salmon into the sauce, then add cooked pasta. Stir carefully until pasta is coated evenly.
  • Serve: Garnish with chopped fresh parsley, additional parmesan if desired, and serve immediately.
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Creamy Salmon Pasta with Spinach & Garlic

This creamy salmon pasta is rich, garlicky, and easy enough for a Tuesday. It uses pink or red canned salmon, fresh spinach, and plenty of garlic in a simple parmesan cream sauce, all tossed with fettuccine. Dinner is on the table in about 30 minutes, and it only takes one pot for the pasta and one skillet for the sauce.

Canned salmon is the reason this comes together so fast. It is already cooked, so you only need to warm it in the sauce. One can and 8 ounces of pasta make four servings. It is a good way to get fish on the table for people who say they do not love fish, because the creamy sauce and parmesan do a lot of the talking.

Why This Creamy Salmon Pasta Works

The sauce builds flavor in layers. Fresh garlic cooks in olive oil and butter first, which gives the base a mellow, toasty taste. Garlic powder and onion powder go in with the cream to add a deeper savory note without extra chopping. Parmesan melts into the cream and thickens it in just 2 to 3 minutes of gentle simmering.

The salmon goes in last and gets folded in gently. That way it stays in tender flakes instead of breaking down into the sauce. Spinach wilts in about 2 minutes and adds color and a little freshness to cut through all that cream.

Ingredients and Easy Swaps

Pasta: Fettuccine holds a cream sauce well, but linguine, penne, rotini, and bow ties all work. Use 8 ounces of whatever shape your family likes.

Canned salmon: Pink salmon is milder and usually cheaper. Red (sockeye) salmon has a richer color and a stronger flavor. A 14 to 15 ounce can is the right amount. Two 5 to 6 ounce cans also work. Leftover baked salmon, flaked, is a great swap.

Heavy cream: Heavy cream makes the thickest, silkiest sauce. Half-and-half is lighter, but simmer it a minute or two longer and keep the heat low so it does not curdle.

Spinach and parmesan: Baby spinach saves you the chopping. Frozen spinach works too. Thaw it and squeeze out the water first, and use about 1/2 cup. Grate the parmesan from a block if you can. The pre-shredded kind has anti-caking powder that keeps it from melting as smoothly.

How to Make It at a Glance

  1. Boil the fettuccine until al dente, then drain.
  2. Melt the butter with the olive oil, cook the garlic for 1 minute, then wilt the spinach for about 2 minutes.
  3. Add the cream, parmesan, and seasonings. Simmer 2 to 3 minutes until slightly thick.
  4. Fold in the flaked salmon, then add the pasta and toss to coat.
  5. Top with parsley and extra parmesan and serve right away.

Common Mistakes to Avoid

Boiling the sauce. Once the parmesan goes in, keep the heat at a gentle simmer. A hard boil can make the cheese clump and the sauce turn oily.

Burning the garlic. Fresh garlic only needs about 1 minute over medium heat. When it smells strong and looks pale gold, add the spinach. Brown garlic tastes bitter.

Stirring the salmon too hard. Fold it in with a spatula, not a whisk. You want visible flakes of salmon in every bite.

Letting it sit. Cream sauces thicken fast as the pasta soaks them up. Serve it right away. If it gets too thick, save a cup of pasta water before draining and splash some in.

Variations

Lemon: Stir in the zest of 1 lemon and a tablespoon of lemon juice at the end. It brightens the whole dish.

Sun-dried tomato: Add 1/3 cup of chopped sun-dried tomatoes with the garlic for a sweet, tangy pop.

Peas and mushrooms: Sauté 1 cup of sliced mushrooms before the garlic, and stir in 1/2 cup of frozen peas with the cream.

Smoked salmon: Swap in 4 ounces of chopped smoked salmon and add it off the heat right before serving. Cut the salt, since smoked salmon is salty.

What to Serve With It

A crisp green salad with a lemony dressing balances the rich sauce. Roasted asparagus, steamed broccoli, or garlic bread are easy sides too. For more ways to use a can of salmon, see our canned salmon dinner recipes, and for more weeknight noodles, browse our family pasta dinner ideas.

Make Ahead, Storage, and Reheating

Make ahead: This pasta is best fresh. To get a head start, cook and drain the pasta, toss it with a little olive oil, and refrigerate it for up to 2 days. Make the sauce and combine right before dinner.

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended. Cream sauces tend to separate and turn grainy once thawed.

Reheating: Warm in a skillet over low heat with a splash of milk or cream, stirring gently until hot (165°F). In the microwave, heat in 30-second bursts and stir in between.

Frequently Asked Questions

Do I need to remove the skin and bones from canned salmon?
No. The bones are soft and safe to eat. For pasta, many people pick out the skin and larger bits of spine so the sauce looks smoother.

Can I use fresh salmon?
Yes. Bake or pan-sear about 12 ounces of salmon until it reaches 145°F, flake it, and fold it in at the same step as the canned salmon.

How do I make the sauce thicker?
Simmer it a minute longer or add a little more parmesan. The sauce also thickens as it sits on the hot pasta.

Is pink or red salmon better here?
Both work. Pink is milder and blends into the sauce. Red has a bolder taste and brighter color.

Creamy Salmon Pasta with Spinach and Garlic
Pin
Print

Creamy Salmon Pasta with Spinach and Garlic

This Creamy Salmon Pasta brings canned salmon, fresh spinach, and garlic together in a simple parmesan cream sauce. Ready in about 30 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

  • 8 oz fettuccine or pasta of choice

  • 1 can pink or red salmon, drained and flaked

  • 2 cups fresh spinach, roughly chopped

  • 3 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 cup heavy cream (or half-and-half for lighter option)

  • ½ cup grated parmesan cheese

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp red pepper flakes (optional)

  • ¼ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • 1 tbsp fresh parsley, chopped (optional, garnish)

Directions

  • Cook pasta: Cook fettuccine according to package instructions until al dente. Drain and set aside.
  • Sauté garlic and spinach: In a large skillet over medium heat, add olive oil and butter. Sauté minced garlic until fragrant (about 1 minute). Add chopped spinach and cook until wilted (about 2 minutes).
  • Make sauce: Pour heavy cream into the skillet. Stir in parmesan cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Simmer gently until slightly thickened (2 to 3 minutes).
  • Add salmon and pasta: Gently fold flaked salmon into the sauce, then add cooked pasta. Stir carefully until pasta is coated evenly.
  • Serve: Garnish with chopped fresh parsley, additional parmesan if desired, and serve immediately.
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Like this recipe?

Follow @dinnerendeavor on Pinterest