This is a very delicious pasta with chunks of salmon and spinach in a simple, creamy Parmesan sauce. This is the perfect dinner option if you are searching for another easy and quick meal to whip up, especially on busy days. A delicious staple that deserves a spot on your regular menu rotation.

For the salmon, I suggest choosing a wild-caught variety. I love this type as it appears moist and doesn’t dry out. Also, make sure to pick a bright pink color salmon. As for the pasta, you are welcome to use any pasta that you prefer, such as penne, fettuccine, campanelle, ziti, and rigatoni. But avoid small pasta varieties like orzo, stortini, ditalini, etc. And use fresh baby spinach (avoid store-bought frozen spinach bags) as they are tender and tasty.


3 tablespoons butter

2 garlic cloves, minced

1 pound salmon skinless and boneless – one piece or multiple pieces

1 medium onion, chopped

1 c. heavy cream

6 ounces of baby spinach

1 c. Parmesan cheese, grated

2 tablespoons parsley, chopped

salt and pepper to taste

8 ounces uncooked pasta I use campanelle


Step 1: Following the package directions, cook the pasta until al dente.

Step 2: In the meantime, cook the onion in butter for about 4 to 5 minutes over medium heat. Then, add the salmon and continue to cook for an additional 5 to 7 minutes, breaking the salmon into flakes as it cooks. Next, add the spinach and cook further until wilted. This takes another 1 to 2 minutes.

Step 3: To the pan, add the heavy cream along with the Parmesan, garlic, salt, and pepper. Mix well and bring everything to a gentle boil. Then, add the cooked pasta and chopped parsley. Stir well.

Step 4: Before serving, garnish the salmon pasta with spinach with some parsley and grated Parmesan. Enjoy!


Calories: 729 kcal, Carbohydrates: 49g, Protein: 41g, Fat: 45g, Saturated Fat: 24g, Cholesterol: 184mg, Sodium: 594mg, Potassium: 1068mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6000IU, Vitamin C: 24.7mg, Calcium: 424mg, Iron: 3.5mg

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