Creamy Salmon Pasta
Linguine is tossed with seared salmon, baby spinach, lemon, Parmesan, and a simple heavy cream sauce. It is a quick pescatarian weeknight pasta with bright citrus and a rich finish.
- creamy
- pasta
- Pescatarian
- Salmon 2026
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
baby spinach · 5 Ounce
organicgirl Baby Spinach
100%
Details
linguine · 12 Ounce
Barilla Linguine Pasta, Quality Non-GMO and Kosher Certified Pasta
75%
Details
Parmesan cheese, finely grated · 1 Cup
BelGioioso® Freshly Grated Parmesan
71%
Details
salmon fillets · 1 Pound
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
67%
Details
heavy cream · 1 Cup
Land O' Lakes Heavy Whipping Cream Pint
50%
Details
lemon, zested and juiced · 1 Count
Kroger® Fresh Lemons Bag
6%
Details
garlic, minced · 3 Count
Spice World Minced Garlic 8 oz
6%
Details
unsalted butter · 2 Tablespoon
Challenge® Unsalted Butter
Sale
6%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
2%
Details
black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Details
fine sea salt · 1 Teaspoon
Private Selection® Fine Mediterranean Sea Salt Shaker
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- salmon fillets-1 lb
- linguine-12 oz
- heavy cream-1 cup
- baby spinach-5 oz
- Parmesan cheese-1 cup
- lemon-1 medium
- garlic-3 cloves
- unsalted butter-2 tablespoons
- olive oil-1 tablespoon
- fine sea salt-1 teaspoon
- black pepper-1/2 teaspoon
Prepare the garlic, Parmesan and lemon, then pat salmon dry and season with half the salt and pepper. Start heating pasta water during prep; clean hands and utensils after raw salmon contact.
Wash hands, cutting boards, and utensils after contact with raw salmon, and keep raw salmon separate from ready-to-eat ingredients.
Cook linguine in boiling water with one-quarter of the salt until al dente, about 9–11 minutes or per package. Use a 6-quart pot and reserve some cooking water before draining.
Use care when draining boiling pasta water to avoid steam and splash burns.
Sear salmon in olive oil over medium-high heat until the thickest part reaches 145°F. Use a deep 4-quart sauté pan and allow about 3–4 minutes per side, continuing as needed.
Use caution with hot oil and the hot skillet to avoid splatter burns.
Cook salmon to an internal temperature of 145°F.
Transfer the salmon to a plate, reduce the skillet to medium, add butter and garlic, and cook until fragrant, about 30 seconds.
Add heavy cream and 1/2 cup reserved pasta water to the skillet; simmer gently for 2 minutes, then stir in Parmesan until the sauce is smooth and creamy.
Add the linguine, baby spinach, lemon zest, and lemon juice; toss until coated and the spinach is just wilted, adding more pasta water as needed.
Flake salmon into large pieces and fold gently into the pasta; season with the remaining salt and pepper to taste. Divide evenly and serve warm.
How did it turn out?
Rating and review tools are unavailable right now.