Salmon Pasta with Spinach is a go-to weeknight meal at our house. Weeknight dinners often leave me uninspired. Sometimes I do a weekly meal plan when I do my grocery shopping, which helps a lot. But then, sometimes I just... don't. Sometimes I don't feel like thinking about the week ahead when it's the weekend. Sometimes I want to just be in the moment. For those times, pasta has always been there for me. It's my no-brainer dinnertime go-to.
Salmon is Brain Food
Salmon is on the menu for us at least a few, if not several times every month. We choose wild, sustainable salmon, always. The nutritional benefits of this beautifully coloured and flavourful fish are well documented. Salmon is brain food. Check out this article from Chatelaine to get more info about why we should eat more salmon and the reasons for choosing wild over farmed fish. Farmed salmon is cheaper, yes. But it also comes at a cost.
We're pretty spoiled for salmon here in BC, and wild sockeye is the only kind we buy, but any salmon will work just great in this super quick and easy recipe. This pasta with salmon and spinach is super fast and easy to put together and makes a satisfying and delicious meal. I like to use my favourite pasta shape, cavatappi, or corkscrew for this, but any pasta shape works fine. Broiling the salmon makes this dinner even quicker to put together.
This spinach salmon pasta is super easy to throw together on a busy weeknight, and the bonus. It's freaking delicious! (What's the point of easy if it doesn't taste good, right?) I've given this recipe to lots of friends, (and friends of friends) and everyone loves how easy, delicious, and nutritious this it is to make. Even if you're feeling tired, lazy, and you just don't feel like cooking.
And a tip: I always broil a larger fillet, so that we have cooked salmon leftover for the next day. Cooked salmon is perfect for salads, like this Salmon Spinach Mandarin Salad, and sandwiches, and great for another dinner like this Sweet Potato Salmon Frittata, or Salmon Cakes.
Spinach & Salmon Pasta
- 1 lb salmon fillet with skin
- 1 tablespoon chopped fresh dill or dried
- zest of one lemon
- salt and freshly ground pepper
- 8 oz cavatappi or any pasta
- 4 cups baby spinach leaves
- ½ cup light sour cream
- fresh lemon juice
- ¼ teaspoon red pepper flakes
- Pre-heat broiler. Put salmon fillet skin side down on a baking sheet. Sprinkle with dill, lemon zest, salt and pepper (I like lots of pepper) and press into the fish.
- Broil the salmon until it flakes easily with a fork. Depending on the thickness of your fillet, it should only take 7-10 minutes.
- Remove from oven and break into chunks with a fork. The fish will easily come off of the skin, which can be discarded.
- While the salmon is cooking, cook pasta in rapidly boiling salted water until au dente, usually 8-10 minutes, but check your package instructions.
- Scoop out and reserve a cup of the pasta water, then drain.
- Return pasta to pot, and add spinach, tossing until leaves are just wilted. Add sour cream, lemon juice to taste, and red pepper flakes and toss to coat pasta. Use the reserved pasta water to thin sauce if needed.
- Add salmon and toss again until everything is coated with sauce, and serve.