Salmon Spinach Pasta with White Wine Sauce
This quick 30-minute Salmon Spinach Pasta features with zesty white wine sauce made with butter —no cream needed. Plus, this recipe uses just 10 ingredients, making it perfect for those days when you want a flavorful and satisfying pasta dinner with salmon that’s simple to make!
Equipment
- Bamboo Paper Towels (optional)
Ingredients
- 1 pound salmon skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large lemon, zest and juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6 ounces baby spinach
- 1 cup white wine Pinot Grigio or Sauvignon Blanc
- 4 tablespoons unsalted butter
- 16 ounces long pasta (like linguine)
Instructions
- Bring a pot of water to a boil to cook your pasta according to the directions on the box to al dente. Prep your salmon by removing the skin if necessary and patting dry with paper towels (try these bamboo paper towels for a more sustainable option!).16 ounces long pasta (like linguine), 1 pound salmon
- Season your salmon fillet on both sides with a pinch of salt and pepper and one squeeze of lemon juice.½ teaspoon salt, ½ teaspoon black pepper, 1 large lemon, zest and juice
- To a separate large saucepan or shallow pot, add the olive oil over medium heat and allow the oil to get hot for about 1 minute.2 tablespoons olive oil
- Carefully add your prepped salmon to the hot oil, keeping your heat source at medium, and sear salmon for 2 minutes on both sides. Remove salmon from the oil and set it aside (it's okay if your salmon isn't cooked all the way through at this point).
- Add the minced garlic to the hot oil and cook for another two minutes until fragrant. Then, add your spinach and cook for another 2-3 minutes, tossing occasionally until most of the liquid has released from the spinach.4 cloves garlic, minced, 6 ounces baby spinach
- Use a fork or knife to break the seared salmon into bite-sized pieces and add it back to the saucepan with the garlic and spinach.
- Add the white wine, butter, lemon zest, lemon juice, and remaining salt and pepper to the saucepan and bring the heat down to low. Simmer, uncovered, over low heat until the butter is melted and the salmon is cooked thoroughly.½ teaspoon salt, 1 large lemon, zest and juice, 1 cup white wine, 4 tablespoons unsalted butter, ½ teaspoon black pepper
- Add your cooked pasta to the sauce and toss until coated.
- Serve hot. Option to garnish with a little extra lemon zest and a crack of fresh black pepper. Enjoy!
Notes
- Pinot Grigio and Sauvignon Blanc are the preferred wine varieties for this dish, but any dry white wine will do. Just avoid super sweet wines like Moscato or Riesling.
- If you like salmon, you’ll love this collection of my best salmon recipes!
- Salmon and pasta are such a great pairing. If you think so too, then you’ll love this collection of my best salmon pasta recipes!