There’s something magical about the combination of creamy sauce, tender salmon, and hearty pasta.
Every bite of this salmon pasta with spinach and sun-dried tomatoes feels like a warm hug.
It’s the kind of dish I turn to when I want something comforting yet elegant, quick yet restaurant-worthy.
This recipe has become a staple in my kitchen for dinner dates, busy weeknights, and everything in between.
Why I Love This Recipe
I adore this dish because it checks all the boxes: flavor-packed, easy to make, and utterly satisfying.
The richness of the cream sauce, balanced by tangy sun-dried tomatoes and the earthy freshness of spinach, makes this pasta something truly special.
And let’s be honest—salmon makes everything feel a little fancier.
Whether I’m treating myself or feeding a crowd, this meal never fails to impress.
What You’ll Need (Ingredient Highlights)
Fettuccine or linguine – The perfect pasta shape to hold the creamy sauce and chunky salmon.
Fresh salmon fillet – Cubed for quick cooking and tender texture.
Olive oil – For searing the salmon and sautéing the garlic.
Garlic – Brings depth and savory flavor to the sauce.
Heavy cream + broth – A luscious, balanced base for the sauce.
Sun-dried tomatoes – Sweet, tangy bites that pop with flavor.
Spinach – Adds freshness and color to lighten the dish.
Parmesan cheese – Melts into the sauce for salty, umami richness.
Salt and pepper – Essential for seasoning and balance.
Pro Tips Before You Start
Choose skinless salmon – It’s easier to cube and sear evenly.
Don’t overcook the salmon – Just a few minutes per side keeps it moist and tender.
Simmer the sauce gently – High heat can cause cream to separate.
Use oil-packed sun-dried tomatoes – They’re softer and more flavorful than dry-packed.
Serve immediately – Creamy sauces are best when freshly tossed with pasta.
How to Make Salmon Pasta with Spinach
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add 12 oz of fettuccine or linguine and cook according to package directions until al dente.
Drain the pasta and set it aside.
You can toss it lightly with a bit of olive oil to prevent sticking.
Step 2: Sear the Salmon
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the cubed salmon in a single layer.
Sear each side for 2–3 minutes, or until just cooked through and lightly golden.
Remove the salmon from the pan and set aside on a plate.
Step 3: Build the Creamy Sauce
In the same skillet, add the minced garlic and sauté until fragrant—about 30 seconds.
Pour in heavy cream and chicken or vegetable broth.
Stir well, then add the chopped sun-dried tomatoes and grated Parmesan cheese.
Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened.
Step 4: Wilt the Spinach
Stir in 2 cups of fresh spinach and cook for 1–2 minutes until wilted.
Season the sauce with salt and pepper to taste, adjusting as needed for balance.
Step 5: Combine and Serve
Return the seared salmon to the pan.
Add the cooked pasta and gently toss everything together to coat evenly.
Serve immediately while hot, with extra Parmesan or fresh cracked pepper on top if you’d like.
What to Serve It With
This salmon pasta is rich and satisfying on its own, but you can serve it with:
A light arugula salad with lemon vinaigrette
Garlic bread or crusty ciabatta
Roasted asparagus or green beans
A chilled glass of white wine like Pinot Grigio or Chardonnay
Variations / Substitutions
Use shrimp instead of salmon for a seafood twist.
Try kale or arugula instead of spinach for a different green.
Add mushrooms or sautéed onions to deepen the flavor.
Use light cream or milk for a lighter sauce (though less rich).
Gluten-free pasta works great if needed.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 2–3 days.
Reheat: Warm gently on the stove with a splash of cream or broth to loosen the sauce.
Freezing not recommended – Cream sauces tend to separate when thawed.
FAQs
Can I make this with frozen salmon?
Yes, just thaw it fully and pat dry before searing.
What if I don’t have sun-dried tomatoes?
You can substitute roasted red peppers or cherry tomatoes.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.
Is this recipe spicy?
Not at all—but you can add crushed red pepper flakes if you like heat.
Do I need to remove the salmon skin?
Yes, for this dish it’s best to use skinless fillets for even cooking.
Can I use canned salmon?
Fresh is best for texture, but canned can work in a pinch—just skip the searing step.
What kind of pasta works best?
Fettuccine or linguine are perfect, but penne or rigatoni also hold the sauce well.
Final Thoughts
This salmon pasta with spinach and sun-dried tomatoes is the kind of dish that turns an ordinary dinner into something you look forward to all day.
It’s simple, flavorful, and surprisingly quick to make—perfect for those nights when you want comfort food with a touch of elegance.
