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Easy Creamy Salmon Pasta with Spinach

Easy Creamy Salmon Pasta with Spinach (15–20 Minutes, One-Pan Sauce)

This creamy salmon pasta is a fast stovetop dinner made by tossing al dente pasta with seared salmon, baby spinach, and a simple tarragon cream sauce. It’s different from heavier baked pasta dishes because it’s cooked entirely on the stovetop and finished with pasta water for a glossy, restaurant-style coating. Make it when you want a quick weeknight meal that feels comforting year-round—especially on busy school nights or when you’re cooking on a budget.
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Temps de préparation 5 minutes
Temps de cuisson 15 minutes
Catégorie Main Course
Cuisine Worldwide
Portions 2 Portions
Calories 350 kcal

Ingrédients
  

  • 10 oz salmon cut into bite-size pieces
  • 9 oz linguine or spaghetti or any pasta
  • 2 packed cups baby spinach
  • 1/2 cup heavy cream or light cream
  • 2 tbsp butter
  • 2 tbsp fresh tarragon leaves chopped
  • 1 tbsp lemon juice plus more to taste
  • 3/4 cup reserved pasta water as needed
  • Salt and black pepper to taste

Instructions
 

  • Boil salted water. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
  • Pat salmon dry and season with salt and pepper.
  • Melt butter in a skillet over medium heat. Sear salmon 2–3 minutes per side until lightly golden (still slightly underdone inside).
  • Add spinach and toss 30–60 seconds until wilted.
  • Lower heat to medium-low. Add cream and tarragon; simmer gently 2–3 minutes. Stir in lemon juice.
  • Add drained pasta and toss. Add pasta water a splash at a time until the sauce turns glossy and coats the pasta.
  • Taste and adjust seasoning (salt, pepper, lemon). Serve immediately.

Vidéo

Notes

Substitutions

Salmon substitutes

  • Smoked salmon: Stir it in at the end off-heat so it doesn’t toughen.
  • Canned salmon: Drain well and fold into the sauce gently.
  • Trout: Very similar texture and flavor to salmon.
If you like cured salmon flavors, Homemade Gravlax (Cured Salmon) is a great technique post to keep in rotation.

Spinach substitutes

  • Baby kale (needs slightly longer to soften)
  • Arugula (stir in at the very end)
  • Frozen spinach (thaw, squeeze dry, and add cautiously)

Tarragon substitutes

  • Dill (classic with salmon)
  • Chives
  • Parsley + a tiny pinch of fennel seed (optional) to mimic the tarragon vibe

Cream substitutes

  • Half-and-half (keep heat very low and use pasta water)
  • Evaporated milk (more “student budget” friendly)
  • Heavy cream for maximum stability

Lemon substitute

  • A small splash of white wine (reduce briefly before adding cream)
  • A teaspoon of Dijon mustard (tiny amount, just for lift)

FAQ

Can I use frozen salmon?

Yes. Thaw fully, pat dry, then sear. Excess moisture is the enemy of browning.

Can I make this ahead?

It’s best fresh. Cream sauces thicken as they cool, and reheating can make the salmon overcook. If you must, reheat gently with a splash of water or milk.

What pasta shape works best?

Long pasta like linguine or spaghetti coats beautifully. Short shapes work too—use what you have. For pasta salad ideas that are totally different from this creamy dish, see Greek Pasta Salad with Creamy Dressing.

How do I keep the sauce from getting greasy?

Don’t boil the cream hard. Use pasta water and gentle heat to emulsify. Tossing is part of the “sauce-making” step.

Is tarragon overpowering?

In the right amount, it’s aromatic rather than strong. Start with a smaller amount and add more at the end if you want.

Can I add cheese?

You can, but go easy—too much can fight the tarragon. If you want a cheese-forward pasta instead, Creamy Mozzarella Parmesan Pasta is a better match for that craving.
Mots clés Pasta, Salmon