Show your significant other what a “home chef” you are by impressing them with this Creamy Salmon Pasta with Spinach. The perfect recipe for a date night at home, or just an easy weeknight dinner.
Whenever my parents or my husband’s (well, boyfriend at the time) parents would take us out to dinner when we were in college, my order was always either a steak, or seafood pasta. Living in the dorms, it’s not like the cafeterias were known for their stellar steak or seafood. And let’s face it: the pasta was ALWAYS overcooked. So when I had a chance to go out to a restaurant, I was sure to order one of these things.
Even now, seafood pasta is one of my top “luxury” meals, whether it’s at a restaurant or eaten at home. It always seems like a decadent indulgence, even when I’m sneaking a whole box of spinach into it.
This Creamy Salmon Pasta with Spinach recipe is perfect for a “date night” at home (we’ll often make some version of this for Valentine’s Day). It seems pretty fancy, but trust me, it’s just cooking pasta + making a simple cream sauce + a little seafood help from The Saucy Fish Co.
Tips for Making this Creamy Salmon Pasta with Spinach:
- So, you’re going to be cooking three things at once (fish, pasta, sauce) in this recipe, but trust me: you can do this. I promise.
- First, get your Herb Crusted Atlantic Salmon from The Saucy Fish Co. into the oven. All you’re doing here is taking the fish out of it’s packaging, putting it in the cooking bag that comes with it, and popping it into the oven. Set a timer and forget about it for awhile.
- Next, get your pasta going: dump some linguine into a pot of boiling, salted water, and again: set it and forget it (well, maybe give it a stir or two if you remember).
- The “home chef” part comes in with your sauce. You’ll start by cooking some garlic in butter, and then adding cream, white wine, lemon zest, salt and pepper. You’ll cook this mixture about 5 minutes or until it thickens into a, well, sauce.
- By now, your pasta should be done cooking. Drain it well, pour it into the skillet with the sauce, add some capers and spinach, and give everything a good stir until the spinach is wilted.
- By now, your salmon should be done cooking, too! Take that out of the oven, break it into big chunks and put it on top of your pasta.
- Grab a fork, it’s time to eatttttttt!
The Saucy Fish Co. products can be found at Mariano’s and Peapod in Chicago, Raley’s and Nob Hill in Northern California, Jet.com in NYC and Whole Foods in Canada. For more information on The Saucy Fish Co., be sure to visit their website and connect with them on Twitter and Instagram.
Creamy Salmon Pasta with Spinach
- 1 package (9.5 ounces) The Saucy Fish Co. Herb Crusted Atlantic Salmon with Lemon Butter Sauce
- 12 ounces linguine
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1-1/2 cups heavy cream
- 1/2 cup dry white wine
- 1 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 box (5 ounces) baby spinach
- 2 tablespoons capers
- Lemon wedges, for garnish (optional)
- Preheat oven and bake salmon according to package instructions.
- Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.
- Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest, salt and pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
- Drain linguine and add to skillet. Add spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.
- Remove salmon from oven and break into large chunks over linguine. Serve garnished with lemon wedges, if desired.
MORE GREAT PASTA RECIPES:
- One Pan Sausage & Tortellini – my family eats this on repeat all winter!
- Garlicky Greek Yogurt Pasta with Sautéed Lentils & Chickpeas – great for Meatless Monday.
- Minestrone Pasta Sauté with Ricotta – perfect for a cold winter night.
- Creamy Roasted Autumn Vegetable Pasta – for the butternut squash lovers!
- Asparagus & Parmesan Pasta with a Fried Egg – bookmark this for asparagus season.
- 20-Minute Tomato Pesto Pasta from Mel’s Kitchen Cafe
- Italian Sausage Rigatoni with Spicy Cream Sauce from Spicy Southern Kitchen
Disclosure: This was a sponsored post written by me on behalf of The Saucy Fish Co. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.