Description
A quick, healthy, and flavorful salmon spinach pasta recipe made with fresh or canned salmon, tender spinach, and your choice of pasta. Perfect for busy weeknights or light dinners.
Ingredients
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200g penne or fusilli pasta
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2 skinless salmon fillets (or 1 can, drained)
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80g fresh spinach
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60g sun-dried tomatoes in oil, chopped
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2 cloves garlic, minced
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1 tbsp olive oil or tomato oil
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Salt & pepper to taste
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Optional: cream cheese, Parmesan, lemon zest, chili flakes
Instructions
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Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
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In a skillet, heat oil and sauté garlic and sun-dried tomatoes for 2 minutes.
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Add salmon, cook 4–6 minutes each side until it flakes. Remove and shred.
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Add pasta and spinach to the pan. Stir until spinach wilts.
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Return salmon to the pan. Add pasta water or cream cheese to bind.
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Season to taste. Top with Parmesan and lemon zest if using. Serve warm.
Notes
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Canned salmon works great for quick prep.
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Use gluten-free or whole wheat pasta as needed.
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Add chili flakes for heat or smoked paprika for depth.
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Avoid overcooking salmon — it should remain flaky and moist.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 400 mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g