Description
Pan-Seared Salmon Pasta with Spinach and Cherry Tomatoes
Ingredients
For the Salmon:
2 salmon fillets, skin-on or skinless
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Pasta:
8 oz (225g) linguine or fettuccine
2 tbsp olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach leaves
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional, for a little heat)
1/2 cup reserved pasta water
Salt and black pepper, to taste
For Garnish:
Fresh basil leaves
Extra grated Parmesan cheese
Instructions
Prepare the Pasta:
Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water before draining. Set aside.
Cook the Salmon:
Heat olive oil in a large skillet over medium-high heat.
Season the salmon fillets with garlic powder, salt, and pepper.
Place the salmon skin-side down in the skillet. Cook for 4–5 minutes, then flip and cook for another 3–4 minutes until golden and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, heat olive oil over medium heat.
Sauté the minced garlic for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2–3 minutes until slightly softened.
Toss in the spinach and cook until wilted.
Pour in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until the sauce is smooth and creamy.
Add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Combine Everything:
Add the cooked pasta to the skillet and toss to coat in the sauce.
Season with salt and black pepper to taste.
Serve:
Plate the pasta and place a salmon fillet on top of each serving.
Garnish with fresh basil leaves and extra Parmesan cheese. Serve warm.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
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Step-by-Step Guide
Follow these detailed steps for a perfect result. First, gather all ingredients and equipment. Start a large pot of salted water boiling for the pasta. While it heats, pat the salmon fillets dry and season them. Cook the pasta to al dente, reserving the crucial pasta water. In a large skillet, sear the salmon over medium-high heat to develop a golden crust, then set aside on a plate. In the same skillet, build the sauce: sauté garlic, soften tomatoes, and wilt spinach. Lower the heat to medium before adding the cream and cheese to prevent splitting. Stir constantly until the cheese melts into a creamy sauce. Gradually add pasta water to achieve a silky consistency that clings to the noodles. Toss the drained pasta in the sauce, then plate immediately, topping with the seared salmon.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. Serve with a crisp green salad dressed in a light lemon vinaigrette to cut through the richness. A slice of crusty garlic bread is perfect for soaking up any extra sauce. For a wine pairing, a chilled glass of Sauvignon Blanc or Pinot Grigio complements the salmon and creamy sauce beautifully. If serving for a dinner party, consider prepping the sauce components ahead of time for a swift, impressive finish.
How-to Summary
In brief: Cook pasta, reserve water. Season and pan-sear salmon until golden. In the same pan, sauté garlic, tomatoes, and spinach. Create a creamy sauce with heavy cream, Parmesan, and reserved pasta water. Toss cooked pasta in the sauce, top with salmon, and garnish with fresh basil and more Parmesan.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. While long pasta like linguine works well, short shapes like penne or fusilli are excellent for holding the creamy sauce.
How can I make this dish dairy-free? Substitute the heavy cream with full-fat coconut milk and use a nutritional yeast or vegan Parmesan alternative for a similar creamy, savory profile.
What’s the best way to know when the salmon is done? The salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I use frozen salmon? Yes, but ensure it is fully thawed and patted very dry before seasoning and searing to achieve a good crust.
How should I store leftovers? Store pasta and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or cream to refresh the sauce.
Common Mistakes to Avoid
Avoid overcooking the salmon, as it will become dry. Remove it from the pan just before it’s fully done, as it will carry over cook. Do not skip reserving the starchy pasta water; it’s essential for creating a smooth, emulsified sauce that properly coats the pasta. Ensure your skillet is not too hot when adding the cream and cheese, or the sauce may curdle. Finally, do not add all the reserved pasta water at once; add it gradually to control the sauce’s thickness.
Conclusion
This Pan-Seared Salmon Pasta is a restaurant-quality meal that is deceptively simple to make at home. It masterfully combines rich, flaky salmon with a vibrant, creamy tomato and spinach sauce, offering a perfect balance of comfort and sophistication. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning dish that’s sure to impress any guest or become a cherished weeknight favorite. It’s a testament to how a few quality ingredients can come together quickly for a truly memorable dinner.