Salmon Spinach Lemon Pasta

Lemon-butter pasta with soft spinach and tender salmon. Flake the salmon after cooking so the pieces stay moist.

Why you’ll love this recipe

• Lemon-butter pasta with soft spinach and tender salmon.
• Flake the salmon after cooking so the pieces stay moist.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz salmon, skin removed
• 6 oz pasta
• 3 cups spinach
• 1 lemon, zested and juiced
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Cook pasta in boiling salted water according to the package

   Cook pasta in boiling salted water according to the package. Save 1/2 cup cooking water and drain. While the noodles or pasta cook, start the skillet steps below.

2. 02

   Melt butter in a skillet over medium

   Melt butter in a skillet over medium. Cook salmon 4–5 minutes per side until 145°F; lift onto a plate.

3. 03

   Cook it through

   Add spinach and 2 tablespoons pasta water to the skillet; stir until wilted.

4. 04

   Bring it together

   Toss in pasta, lemon zest and juice, loosening with reserved water. Flake salmon over the top.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Flake the salmon after cooking so the pieces stay moist.

Make it your own

Use arugula in place of spinach, folding it in off the heat.

What to serve with it

Divide immediately between warm shallow bowls. Keep the sauce loose rather than letting the pasta stand; a simple green salad is an optional extra.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.