Homemade Pasta with Salmon and Spinach recipe

Pasta with Salmon and Spinach, an exquisite blend where the meandering rivers of Italy meet its lush countryside, offers a dish that speaks to both the heart and the senses. With ingredients that sing of freshness and simplicity, we create a meal that is as nourishing as it is delightful.

Here at Italy Today Restaurant, which you can always visit virtually at italytodayrestaurant.com, we embrace the storied traditions of Italian cooking while still inviting the individual tastes of our guests to flourish. As the head chef, my pleasure lies not only in the crafting of these recipes but in sharing their stories, each ingredient a word, each dish a tale to be told.

Imagine the luscious pink hues of salmon as it flakes gracefully onto your fork, interweaving with vibrant green spinach—a canvas that mirrors the Italian landscape. The salmon, pan-seared to perfection, offers both a delicate texture and a richness that settles fondly on the palate.

Spinach, a leafy green cherished in Italian cuisine for its versatility, is lightly wilted, maintaining a slight bite, providing a contrast to the tender kiss of salmon. Its verdant color speaks of the hills and valleys that pepper the Italian terrain, and its nutrients pay homage to our commitment to well-being.

The pasta, whether you choose the timeless fettuccine or the playful farfalle, carries all elements in harmony, bathed in a light yet savory sauce that does not overshadow the stars of the show.

A dusting of freshly grated Parmigiano-Reggiano can crown the dish, adding a gentle saltiness and depth of flavor that ties the entire culinary experience together.

This Pasta with Salmon and Spinach is more than just a meal; it’s a tribute to the elegance of Italian cooking and the rich tapestry of its land – a dish created to touch the soul and celebrate life’s pure flavors. For a step-by-step guide to creating this beautiful dish yourself, please join us at italytodayrestaurant.com, where passion for Italian culinary arts truly comes alive.

Buon appetito – may this dish bring a taste of Italy to your table, and may each forkful remind you of the beauty and simplicity of Italian cooking.

Pasta with Salmon and Spinach recipe

Healthy Salmon Spinach Pasta - Everyday Healthy Recipes


The dish "Pasta with Salmon and Spinach" epitomizes the essence of Italian cuisine, focusing on freshness, simplicity, and nourishing ingredients. This meal brings together pan-seared, flaky salmon and vibrant, lightly wilted spinach, creating a beautiful contrast in both texture and color that is evocative of Italy's own natural landscapes. The pasta, served as either fettuccine or farfalle, harmoniously marries with the salmon and spinach in a light and savory sauce. A final touch of freshly grated Parmigiano-Reggiano cheese can be added to enhance the dish with a subtle saltiness and deeper flavor. It is a dish designed not just to satisfy hunger but also to celebrate the richness of Italian cooking and the joy of life's simple tastes. For an authentic guide to creating this exquisite dish, head chef at Italy Today Restaurant invites you to visit italytodayrestaurant.com, where the culinary heart of Italy is brought to life.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta
Cuisine American
Servings 4 people
Calories 535 kcal


  • 1 pot
  • 1 pan


  • 400 g 14 oz of pasta
  • 2 salmon fillets
  • 250 g 9 oz spinach
  • 100 g 3.5 oz of fresh Parmesan
  • 20 cl 7 oz liquid cream
  • Salt and pepper.


  • Boil a pot of water with a pinch of salt. Cook the pasta according to package directions. Drain the pasta.
  • Wash the spinach and blanch it in a pot of boiling water for 4 minutes and then drain it. Steam Salmon fillets for 10 minutes.
  • Put pasta in a pan; add the crumbled pieces of salmon and spinach.
  • Pour the cream and grated Parmesan. Salt, pepper and mix well. Serve this dish hot.



How to make Pasta with Salmon and Spinach using an oven

Smoked Salmon & Spinach Pasta | Somebody Feed Seb

  • Preheat the Oven: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius), so it’s ready for cooking the salmon.
  • Prepare the Salmon: Place your salmon fillets on a baking sheet lined with parchment paper or lightly oiled foil for easy cleanup. Season the salmon with salt, pepper, and possibly a drizzle of olive oil or a squeeze of lemon for added flavor.
  • Bake the Salmon: Transfer the baking sheet to the oven and bake the salmon for about 12-15 minutes, or until it is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
  • Cook the Pasta: While the salmon is in the oven, cook your choice of pasta—such as fettuccine or farfalle—in a large pot of boiling salted water until al dente, following package instructions. Reserve a cup of pasta water for adjusting the sauce later, then drain the pasta.
  • Prepare the Spinach: In the same skillet, add a little more olive oil if needed, then toss in the spinach. Sauté the spinach just until wilted, which should take a minute or two.
  • Flake the Salmon: Once the salmon is done baking, remove it from the oven and let it rest for a couple of minutes before flaking it into large chunks with a fork. Be careful to discard any bones.
  • Combine Ingredients: In a large mixing bowl or the same pot used for the pasta, combine the cooked pasta, wilted spinach, and flaked salmon. If you have a light sauce prepared, such as one made with olive oil, cream, lemon juice, and herbs, add it now. Toss everything together gently, then season with salt and pepper.
  • Adjust Consistency and Seasoning: If the dish seems dry, add some of the reserved pasta water to loosen it up. Adjust seasoning with more salt and pepper if necessary.
  • Finish with Cheese: Add freshly grated Parmigiano-Reggiano cheese over the top and toss again to meld all the flavors together.
  • Optional Crisp Up: For an extra touch, you can transfer the mixed pasta to an oven-safe dish, sprinkle with more cheese on top, and broil in the oven for 2-3 minutes until the cheese melts and develops a golden color. Watch closely to prevent burning.

Tips for making about Pasta with Salmon and Spinach

Easy Smoked Salmon Pasta - Hungry Healthy Happy

Cooking Tips

  • Select Quality Ingredients: The dish begins with the selection of premium ingredients. Choose fresh salmon fillets and vibrant spinach leaves. Opt for high-quality pasta, like fettuccine or farfalle, as they hold up well with the sauce and other ingredients.
  • Salmon Preparation: Don’t rush the salmon. Cook it skin-side down first to get the skin crispy if you prefer it that way, and then gently flip it over to ensure it cooks evenly and remains moist inside. Remember, the salmon will continue to cook slightly once removed from the heat, so take it out just before your desired doneness.
  • Pasta Al Dente: Cook your pasta until it’s just al dente, meaning it should be slightly firm to the bite. It will absorb flavors better and maintain a good texture when tossed with the salmon and spinach.
  • Spinach Cooking: Wilt your spinach quickly over medium heat with a bit of garlic and olive oil for an extra flavor boost. Spinach cooks down significantly, so start with more than you think you’ll need.
  • Flake Salmon Carefully: After cooking the salmon, let it rest briefly before flaking it into large pieces for the pasta. Be gentle to keep some texture, and make sure to discard any bones.
  • Balancing Flavors: Taste as you go and adjust seasoning as necessary. A little squeeze of fresh lemon juice can add brightness, complementing the rich salmon.
  • Finishing Cheese: Just before serving, top the pasta with freshly grated Parmigiano-Reggiano cheese for a hit of nuttiness and umami. This is best done off the heat so that the cheese melts slightly but doesn’t disappear into the sauce.
  • Sauce Consistency: If the combined pasta seems dry, stir in some reserved pasta water a little at a time until you reach the desired consistency. The starchy water helps create a silky, smooth sauce that beautifully coats all the components.

Serving suggestions

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  • Presentation: Plate the pasta thoughtfully, allowing pieces of salmon and vibrant spinach to be visible atop a nest of beautifully cooked noodles. The color contrast will enhance the visual appeal of the dish.
  • Garnishes: Consider adding a light sprinkle of fresh herbs like dill or parsley to elevate the freshness of the dish and add a colorful touch. These herbs pair wonderfully with salmon and can complement the overall flavors.
  • Cheese Please: Offer additional freshly grated Parmigiano-Reggiano on the side. This allows guests to add an extra bit of rich, salty flavor to their individual servings as they desire.
  • Lemon Wedges: Serving lemon wedges on the side is a nice touch; a squeeze of lemon juice can bring out the flavors of the salmon and the spinach, adding a pleasant zesty note to the dish.
  • Crusty Bread: Offer slices of warm, crusty bread to soak up any remaining sauce on the plate. It’s a joyous way to ensure none of the delicious flavors go to waste.
  • Wine Pairing: A glass of white wine, such as Pinot Grigio or Sauvignon Blanc, makes for an excellent companion to this dish. Their crisp acidity can cut through the richness of the salmon while complementing the lightness of the spinach.
  • Sides: If you’re looking to round out the meal, serve a simple side salad dressed with olive oil and balsamic vinegar to refresh the palate between bites of the main dish.

Top 5 FAQs about Pasta with Salmon and Spinach

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  • What kind of pasta works best for Pasta with Salmon and Spinach? High-quality pasta like fettuccine or farfalle is recommended as they hold the sauce well and provide a good texture when mixed with other ingredients.
  • How do I prevent the salmon from becoming too dry in the oven? Salmon should be baked at 400 degrees Fahrenheit (200 degrees Celsius) for 12-15 minutes or until it flakes easily with a fork. Thicker fillets may require slightly longer cooking time. Avoid overcooking by checking the salmon towards the end of the suggested time frame.
  • Is it necessary to use cheese in the recipe, and if so, what kind should I use? While cheese is an optional ingredient, freshly grated Parmigiano-Reggiano is recommended for adding at the end of cooking for a rich umami flavor. You can adjust the amount of cheese according to your preference or serve it on the side.
  • Can I make a sauce for the pasta, and what are my options? Yes, you can create a light sauce with olive oil, cream, lemon juice, and herbs to toss with the pasta. Some may also prefer a simple drizzle of olive oil or to prepare a cream sauce by deglazing the pan with white wine and adding a bit of cream after sautéing the spinach.
  • Are there any specific tips for ensuring the best flavor and texture for this dish? Select quality ingredients, cook the salmon skin-side down first for crispiness if desired, and cook pasta until al dente. Wilt the spinach quickly with garlic and olive oil for added flavor, and flake the salmon carefully. Balance the flavors by tasting and adjusting seasoning, possibly adding a squeeze of lemon juice. Reserve some pasta water to adjust the sauce consistency if needed.

In conclusion, Pasta with Salmon and Spinach is more than just a meal; it’s a symphony of flavors that embodies the spirit of Italian cuisine. It is a dish that marries the succulence of pan-seared salmon with the freshness of vibrant spinach, upholding the tradition of using high-quality ingredients to produce something truly remarkable. The selection of pasta, whether you opt for fettuccine or farfalle, is not merely a backdrop but an integral component that harmoniously binds together the richness of the fish with the understated elegance of the greens. A gentle dusting of Parmigiano-Reggiano cheese adds a final touch of luxurious umami, inviting the diner to indulge in the celebration of tastes.

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