Creamy Salmon Pasta

A black cast iron pan filled with salmon pasta.

5 from 2 votes

This creamy salmon pasta is so easy and quick to make. Perfect for weeknights but fancy enough for date night. Ready in less than 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American

Servings:

Author: Julia Foerster

Ingredients

8 ounces dried fettuccine noodles
2 tablespoons olive oil
2 center-cut salmon fillets about 4 ounces each
3 tablespoons butter
2 cloves garlic minced
1 teaspoon fresh thyme minced
½ lemon juiced
3 tablespoons all-purpose flour
1 cup chicken stock
½ cup heavy cream
1 cup grated parmesan cheese
2 cups fresh spinach
Fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook, stirring occasionally, just until they are al dente. This should take about 8 minutes but make sure to check the package directions for the exact time. Before you drain the pasta, make sure to reserve ½ cup of the starchy pasta water for later.
Heat the olive oil in a large, high-sided skillet set over medium heat.
Pat the salmon dry on both sides with a paper towel and season it lightly with salt and pepper. When the oil is hot, add the salmon skin-side down to the pan. Cook for 3–4 minutes, or until the salmon is golden brown and releases naturally from the pan. If you have to pull the salmon off the pan, it’s not ready to flip yet!
After you’ve flipped the salmon, add the butter, minced garlic, minced thyme, and lemon juice to the pan. Cook the salmon for an additional 2–3 minutes, or until it is light pink and flaky. Baste the salmon with butter a few times and then remove it to a plate.
Add the flour to the pan with the garlic butter and whisk it into the butter and oil to create a roux.
Next, add the chicken stock slowly, whisking constantly. Cook the sauce over medium heat for 1–2 minutes, or just until it begins to bubble around the edges.
Add ¼ cup of the reserved pasta water to the sauce along with the heavy cream and Parmesan cheese. Whisk to combine. Season the sauce with salt and pepper to taste.
Add the cooked pasta to the sauce and toss to combine. If the sauce becomes too dry, add the remaining ¼ cup of reserved pasta water.
Next, cut the salmon into bite-sized pieces and add it to the pasta. Add the spinach and stir to combine– the spinach will wilt quickly.
Serve immediately, garnished with chopped parsley.

Notes

Substitute 1/4 cup of the chicken stock with your favorite white wine for an extra flavor boost. A dry white wine works best!
Reserve some of the starchy pasta water to thin out the sauce, as needed
Make sure the skillet you use is big enough to hold the sauce and pasta to make it easier to combine everything before serving
Depending on the brand of pasta you use, the pasta will soak up less or more sauce. You can always add more cream or pasta water to thin it out
Feel free to increase the amount of salmon
This dish tastes best eaten right away because seafood and cream don’t reheat well.
Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat in a skillet on low heat and add some more heavy cream if the pasta seems dry.
I don’t recommend freezing this creamy pasta dish.

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