Creamy Salmon Pasta With Mixed Greens Recipe

There’s something magical about creamy pasta dishes, don’t you think? This creamy salmon pasta with mixed greens is like comfort food dressed up for a special occasion. It’s luscious, packed with flavor, and deceptively simple to make, making it perfect for a weeknight dinner or even a low-fuss dinner party. The fresh lemon zest and greens add brightness that perfectly complements the richness of the salmon and creamy sauce.

this RECIPE

How I fell in love with creamy pasta dishes

I remember the first time I cooked salmon pasta. It was one of those days when I opened the fridge and didn’t have much to work with—just a lonely salmon fillet and a small bag of arugula. I decided to make a sauce with heavy cream I had stashed away (because, let’s be honest, cream makes everything better). When I sat down to eat, I couldn’t believe how indulgent yet fresh it tasted. Now, every time I make this dish, it takes me back to that moment of accidental kitchen success, and it never fails to make me smile.

A little background on creamy salmon pasta

Creamy salmon pasta is a modern twist on traditional Italian pasta dishes. While cream sauces are often associated with sauce, the addition of salmon and mixed greens takes this dish in a lighter, more refreshing direction. The use of lemon zest and juice pays homage to Mediterranean flavors, which pair beautifully with salmon’s richness. This recipe allows you to bring restaurant-quality pasta to your home kitchen with simple, accessible ingredients.

Let’s talk ingredients: Fresh, simple, and versatile

• Salmon: The star of the show! Salmon brings its buttery richness and omega-3s to the table. You can substitute it with trout or even canned salmon if you’re in a pinch. Just make sure to check for any bones before cooking.
• Pasta: Tagliatelle, fettuccine, or linguine work best, but any pasta you love will do. For a gluten-free option, try chickpea or rice-based pasta.
• Mixed greens: Spinach, arugula, and watercress all work beautifully here. They add a touch of earthiness and freshness. If you don’t have mixed greens, kale or even frozen spinach can fill in.
• Heavy cream: This is the base of that velvety sauce. If you’re looking for a lighter option, you can swap in half-and-half, though the sauce won’t be quite as rich.
• Shallots and garlic: These add depth and a gentle sweetness. If you’re out of shallots, a mild onion will work as a substitute.
• Lemon zest and juice: These brighten the dish and balance the creaminess. Fresh lemon is a must here; bottled lemon juice doesn’t quite have the same magic.
• Parsley: This simple garnish adds a fresh, herby finish. Feel free to swap it with dill or chives for a twist.

Kitchen gear: What you’ll need (and what you can skip)

To whip up this creamy salmon pasta, you’ll need:

• Large pot: For boiling the pasta. No shortcuts here—plenty of water is key to perfectly cooked pasta.
• Large frying pan: A wide pan allows the salmon to cook evenly and gives you space to toss the pasta in the sauce later.
• Microplane or grater: For zesting the lemon. If you don’t have one, a sharp knife and some careful slicing will work in a pinch.
• Tongs or pasta fork: These make it easier to toss the pasta in the sauce. A regular fork and spoon combo will work if you don’t have these.

Step-by-step: Let’s cook together!

1. Cook the pasta: Start by bringing a large pot of salted water to a boil. Toss in your pasta and cook it according to the package instructions. Remember, slightly al dente is best since it will cook a bit more in the sauce. Drain the pasta, but reserve about ½ cup of that starchy pasta water—it’s liquid gold for your sauce.
2. Prep and cook the salmon: While the pasta is cooking, remove the skin from the salmon fillet and check for bones. Cut it into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of unsalted butter in a large frying pan over medium heat, then sear the salmon on all sides. This should only take 2-3 minutes. Don’t overcook it; the salmon will stay tender and juicy this way. Set it aside on a plate.
3. Sauté the aromatics: Using the same pan, add a tablespoon of olive oil, finely chopped shallots, and minced garlic. Sauté over low heat for 1-2 minutes until fragrant. Be careful not to let the garlic burn—it can turn bitter.
4. Make the sauce: Add the heavy cream, lemon zest, lemon juice, and salt to the pan, stirring to combine. Let the mixture simmer gently for 5-7 minutes, allowing it to thicken slightly.
5. Add the greens: Toss in the mixed greens and let them wilt in the sauce. This takes just a minute or two.
6. Combine everything: Add the drained pasta to the sauce, using tongs or a pasta fork to toss it until fully coated. If the sauce looks too thick, add a splash of reserved pasta water to loosen it up.
7. Finish and serve: Top the pasta with the seared salmon and sprinkle with freshly chopped parsley. Serve immediately, and get ready for compliments from everyone at the table!

Variations and twists: Make it your own

• Gluten-free: Swap regular pasta for your favorite gluten-free alternative. Chickpea pasta holds up well in creamy sauces.
• Dairy-free: Use coconut cream or a cashew-based cream in place of heavy cream. It’ll give the dish a subtle nutty flavor.
• Add veggies: Feel free to throw in some mushrooms, peas, or cherry tomatoes for extra color and nutrients.
• Spicy kick: Add a pinch of red pepper flakes to the sauce for a little heat.
• Seasonal twist: In spring, try tossing in fresh asparagus or snap peas. In winter, roasted butternut squash would be delightful.

How to serve creamy salmon pasta like a pro

Presentation matters, right? Serve your creamy salmon pasta in shallow bowls, and top it with a bit of grated lemon zest and extra parsley for a pop of color. Pair it with a side of crusty garlic bread or a simple green salad to keep things light and balanced.

Pairing drinks with this dish

For a refreshing option, a citrus-infused sparkling water or homemade lemonade works beautifully. The brightness of lemon complements the creamy pasta sauce perfectly. If you’re in the mood for something warm, try a light green tea with a squeeze of fresh lemon—it’s soothing and doesn’t overpower the dish.

Storing and reheating leftovers

Got leftovers? Lucky you! Store the pasta in an airtight container in the fridge for up to 2 days. When reheating, add a splash of milk or cream to revive the sauce and keep it from drying out. Gently heat it in a pan over low heat, stirring occasionally. Just be careful not to overcook the salmon during reheating—it’s delicate!

Scaling the recipe for a crowd (or just for one)

This recipe serves about 4, but it’s easy to adjust. For a dinner party, double everything, but use two pans to cook the salmon to avoid overcrowding. For a solo meal, simply halve the ingredients. The only thing to watch out for is the sauce—it thickens as it sits, so make just enough for your current cravings.

FAQs

1. Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.

2. What’s the best pasta for this dish?
Tagliatelle, fettuccine, and linguine are my top picks, but any long pasta will work. Even penne or rigatoni can handle the creamy sauce.

3. Can I make this ahead of time?
This dish is best enjoyed fresh, but you can make the sauce ahead of time and store it separately. Cook the pasta and salmon just before serving.

4. What’s a good substitute for heavy cream?
Half-and-half or a mix of milk and cream cheese can work in a pinch. For a dairy-free option, try coconut cream.

5. How do I prevent the pasta from clumping?
Toss the cooked pasta with a drizzle of olive oil if you’re not adding it to the sauce right away. This will keep it from sticking together.

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