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Creamy Salmon Pasta Recipe with Mixed Greens

This creamy salmon pasta is the ultimate weeknight dinner solution that feels both indulgent and wholesome. Picture tender salmon flakes swimming in a rich garlic cream sauce, tossed with al dente pasta and vibrant mixed greens for a pop of freshness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillets, skin removed
  • 8 oz pasta (fettuccine or penne work well)
  • 2 cups mixed greens (spinach, arugula, kale)
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 lemon, juiced and zested
  • Salt and black pepper to taste
  • Fresh dill or parsley for garnish

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, pat salmon dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until cooked through. Remove from skillet and flake into large chunks.
  3. Reduce heat to medium and add butter to the same skillet. Sauté garlic for 1 minute until fragrant. Pour in cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
  4. Add drained pasta to the skillet along with mixed greens. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency. Gently fold in flaked salmon and lemon juice.
  5. Garnish with fresh herbs and lemon zest. Serve hot with extra Parmesan if desired.

Notes

Don't overcook the salmon: Cook just until opaque to keep it moist and tender. Use pasta water: The starchy water helps the sauce cling perfectly to the pasta. Add greens last: This keeps them vibrant and prevents wilting. Customize your greens: Baby spinach works well, but arugula adds a peppery kick. Make it lighter: Substitute Greek yogurt for some of the cream.