Creamy Lemon Salmon Pasta with Spinach

Why you’ll love it

This creamy salmon pasta brings together bright citrus, savory garlic, and a splash of white wine to create an irresistible sauce. The cream smooths and enriches the sauce while a handful of baby spinach adds color, vitamins, and a pleasant textural contrast. Pan-searing the salmon gives a flavorful crust while keeping the inside tender—no complicated techniques required. It’s a fast, restaurant-style meal that cooks up on a busy night but is elegant enough for guests.

Lemon and spinach brighten the dish and complement the rich salmon and cheese. This recipe is flexible: swap pasta shapes, use skin-on or skin-off salmon, and adjust lemon and seasoning to taste.

What you’ll need

• Pasta – rigatoni is pictured, but penne, fusilli, or spaghetti also work.
• Salmon – fresh fillets, 1 pound total (about 1″ thick is ideal).
• Butter – for searing the salmon and building the sauce.
• Garlic – provides aromatic depth; mince finely.
• Italian seasoning – a convenient herb blend, or substitute dried basil and oregano.
• Dry white wine – use a drinking wine such as pinot grigio or sauvignon blanc for flavor.
• Lemon – both juice and zest brighten the sauce.
• Heavy cream – creates a silky, rich sauce; half-and-half will work if you prefer lighter texture.
• Cornstarch – a small amount helps thicken the sauce quickly and evenly.
• Freshly grated Parmesan – grate from a wedge for best melt and flavor.
• Baby spinach – about two packed cups for color and nutrients.
• Salt and pepper – to taste.

Pro tip

Cooking times here assume salmon about 1″ thick. Thinner fillets will cook faster and thicker pieces will need more time. Watch the color change: salmon goes from deep pink to a lighter, opaque pink as it cooks. If you prefer a more pronounced sear, pat the fish dry and make sure the pan is hot before adding the butter and fish.

How to make lemon spinach salmon pasta

This overview summarizes the steps—full ingredients and detailed instructions are below.

Start by boiling the pasta until al dente. Season the salmon with salt and pepper and sear it in butter for a couple minutes per side until mostly cooked; transfer to a plate. Lower the heat and add garlic, Italian seasoning, white wine, and lemon juice with a bit of zest to the pan to deglaze and pick up browned bits. After the wine reduces briefly, stir in the cream and a cornstarch slurry to thicken.

Return the salmon to the skillet and add grated Parmesan. Break the fish into bite-size pieces with a spoon as it finishes cooking. Add the spinach and stir until just wilted. If the sauce tightens too much, loosen with reserved hot pasta water, then toss the drained pasta into the sauce so everything is coated.

Finish with additional lemon zest or extra Parmesan if desired, then serve immediately for the best texture and flavor.

Substitutions and variations

• Add chopped fresh dill for a classic salmon pairing.
• Swap the white wine for low-sodium chicken broth if you prefer no alcohol; the sauce will still be flavorful.
• Use light cream or a blend of milk and a little flour for a lighter sauce, though texture will differ slightly.

What to serve with this salmon pasta

• Crusty bread or focaccia to soak up extra sauce.
• A simple mixed green salad with a bright vinaigrette or Green Goddess–style dressing.
• Easy homemade croutons (garlic and Parmesan) add crunch on the side or over the salad.

Leftovers and storage

• Store leftovers in an airtight container in the refrigerator and use within 2–3 days for best quality.
• Reheat gently on the stove over low heat, adding a splash of cream or pasta water to revive the sauce.
• Freezing is not recommended because the cream sauce and cooked spinach change texture when frozen and thawed.