Lemon Salmon Spinach Pasta

This Lemon-Infused Salmon Spinach Pasta is one of those weekday winners that manages to feel both indulgent and wholesome. Tender salmon fillets are lightly seared, then folded through ribbons of fettuccine (or linguine) and bright baby spinach in a silky Parmesan cream sauce finished with fresh lemon zest and juice. It’s a dish I turn to when I want something that looks and tastes like a restaurant meal but comes together quickly on a busy night.

I first made this dish when I had unexpected guests and only a handful of ingredients in the fridge. The lemon cut through the cream without overpowering the fish, and the spinach added freshness and color. The technique is forgiving — a little reserved pasta water rescues the sauce if it becomes too thick — which makes it perfect for cooks of all levels.

Why you'll love this dish

• Ready in about 30 minutes — ideal for weeknights.
• Balanced flavors: bright lemon, creamy Parmesan, and rich salmon.
• One-pan-ish finish — fewer dishes to wash.
• Flexible: use your favorite long pasta or swap protein.
• Nutritious: salmon provides omega-3s, spinach adds iron and vitamins.

Ingredients

Here’s what you’ll want on hand and why each ingredient matters for flavor and texture.

• 8 ounces pasta (fettuccine or linguine) — A long pasta holds the silky sauce and pairs well with salmon flakes. Use a high-quality semolina pasta for the best bite.
• 1 pound fresh salmon fillet, skin removed — Fresh salmon gives the dish richness and protein. Remove the skin for a cleaner presentation and easier serving; leave it on while searing if you prefer crisp skin (just remove before tossing).
• 2 tablespoons olive oil — For searing the salmon; extra-virgin olive oil brings flavor, but a neutral oil raises the smoke point.
• 2 cloves garlic, minced — Garlic infuses the cream sauce with savory depth; don’t let it burn or it becomes bitter.
• 4 cups fresh spinach, washed and roughly chopped — Baby spinach wilts quickly and adds color, nutrients, and a subtle vegetal note.
• 1 cup heavy cream — Creates a luxuriously smooth sauce. For a lighter version, use half-and-half (the sauce will be slightly thinner).
• 1/2 cup grated Parmesan cheese — Adds umami and helps thicken the sauce; grate fresh for the best melting and flavor.
• 1 teaspoon lemon zest + 2 tablespoons fresh lemon juice — The lemon zest gives aromatic brightness while the juice adds fresh acidity to balance the cream.
• Salt and pepper to taste — Season pasta water liberally and adjust sauce seasoning at the end.
• 1/4 teaspoon red pepper flakes (optional) — For a gentle heat that complements the lemon and salmon.
• Fresh parsley, chopped (for garnish) — Adds a fresh herbaceous finish and pretty color.

Step-by-step instructions

Follow these steps for an even, flavorful result. Read through them before starting so everything is timed well.

1. Bring the pasta water to a boil: Fill a large pot with salted water (about 1 tablespoon salt per 4 quarts). Bring to a rolling boil and cook 8 ounces of fettuccine or linguine until al dente according to package directions. Reserve 1/2 cup pasta cooking water before draining.
2. Season and sear the salmon: While the pasta cooks, season the salmon with salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the salmon 3–4 minutes per side, depending on thickness, until the outside is golden and the center is just cooked to medium (about 125–130°F for tender flakes). Transfer salmon to a plate and loosely tent with foil to rest.
3. Sauté garlic and wilt spinach: Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 1–2 minutes, tossing so it cooks evenly.
4. Make the creamy lemon-Parmesan sauce: Pour 1 cup heavy cream into the skillet with the spinach and bring to a gentle simmer. Stir in 1/2 cup grated Parmesan until melted and smooth. Add 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, and red pepper flakes if using. Taste and season with salt and black pepper.
5. Combine pasta and sauce: Add the drained pasta to the skillet and toss to coat, using reserved pasta water a tablespoon at a time if the sauce needs thinning. Breaking the salmon into large flakes, gently fold them into the pasta so the pieces remain substantial.
6. Finish and serve: Adjust seasoning with additional lemon juice, salt, or pepper if needed. Sprinkle with chopped fresh parsley and an extra dusting of Parmesan if desired. Serve immediately in warm bowls.

Serving suggestions

This pasta pairs nicely with a crisp green salad dressed with a lemon vinaigrette or a simple side of roasted asparagus. For wine, a chilled Sauvignon Blanc or Pinot Grigio complements the lemon and seafood flavors.

Ingredient substitutions

• Swap salmon for shrimp or seared halibut for different seafood profiles.
• Use half-and-half instead of heavy cream to reduce richness; expect a thinner sauce.
• Replace Parmesan with Pecorino Romano for a sharper, saltier finish.

Storage tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or water to revive the sauce; avoid microwaving on high which can dry the salmon.

Meal prep & make-ahead

Cook the pasta and salmon separately and store them chilled. Make the sauce and reheat everything together for dinner in 10 minutes. For busy weeks, chop the spinach and grate the cheese ahead of time.

Cultural background

This dish blends Italian pasta technique (cream and Parmesan are Italian-influenced though not strictly traditional) with a modern, health-forward approach by adding nutrient-dense salmon and spinach — a common interpretation in contemporary American kitchens.

Conclusion

Elegant enough for guests but simple enough for a weeknight, the lemon salmon spinach pasta is versatile, quick, and deeply satisfying. The bright lemon lifts the rich cream while the salmon provides hearty, healthy protein. Keep the components ready and this meal becomes a reliable favorite in your rotation.