Our pasta with spinach recipe combines al dente spaghetti, creamy homemade tomato Alfredo, and oven-baked flaky salmon.
It’s a pasta lover’s dream!
Pasta With Salmon and Spinach Recipe
Listen. We have a delicious new recipe for you to try!
There’s perfectly cooked al dente spaghetti pasta with a creamy tomato Alfredo sauce made with cherry tomatoes, smoked paprika, dehydrated onions, and oven-baked flaky salmon.
All these components come together for one amazing dinner idea.
If you’re a fan of Chicken Alfredo but are also partial to seafood, in this case, salmon (you can also use shrimp, lobster, or scallops), then this recipe is one you want to try.
We also used a traditional Alfredo sauce recipe and made a few adjustments to create a creamy, cheesy sauce with cherry tomatoes, roasted garlic, and spinach.
The sauce is also seasoned with smoked paprika, dehydrated onions, smoked sea salt, and freshly cracked black peppercorns.
What You Will Need:
Unsalted Butter, Heavy Cream, and Half and Half. This is the base of the sauce, and it is full of creaminess. You can also brown the butter to achieve a rich, nutty flavor.
Cherry Tomatoes. Almost any variety of cherry or grape tomatoes will work. However, his recipe shines when homegrown garden tomatoes like Juliets, Sun Sugar, Sun Golds, and Supersweet tomatoes are used.
Two Garlic Bulbs. Using two bulbs of roasted garlic may sound like a lot, but it’s incredibly good.
Spinach. I love using baby spinach in this recipe for two reasons. It adds color, and it gives the recipe lots of fresh flavor.
Dehydrated Onions. Unlike fresh onions, dehydrated onions have a lot more flavor, and I use them to add another layer of savory flavor.
Smoked Paprika, Smoked Sea Salt, and Freshly Cracked Black Peppercorns. I love adding the smokiness of smoked paprika to this recipe because it gives the sauce a warmth that works. Smoked sea salt is optional, but we won’t regret adding a bit here if you have it. And, of course, freshly cracked black peppercorns are a must.
Ingredients for this pasta recipe:
Serving Size: 6
- 2 garlic bulbs, 3 tablespoons of EVVO, salt and pepper
- 1 stick of unsalted butter
- 1 1/2 cups of ripe whole cherry tomatoes
- 2 cups of heavy cream
- 1 cup of half and half
- 1 tsp of smoked paprika
- 1 tbsp of granulated onions
- 1 cups of freshly grated Parmigiano-Reggiano
- 1 1/4 cups of grated Asiago, Romano, Pecorino Romano, or Gruyere cheese
- 2-3 cups of Baby spinach
- 1 pound of spaghetti
- 1- 1/2 pounds of cooked and flaked salmon
- freshly cracked black peppercorns to taste
- sea salt (smoked sea salt) to taste
Directions:
- Preheat the oven to 350 degrees.
- Cut the bottom third off 2 garlic bulbs and place them into ramekins with 3 tablespoons of EVOO, salt, and black pepper.
- Cook the garlic bulbs for thirty (30) minutes, then remove the roasted garlic from the oven.
- Season the slab of salmon with salt, black pepper, and extra virgin olive oil.
- Place the salmon on a sheet pan lined with parchment paper and cook the salmon for 25-30 minutes. (Depending on the thickness of your filet, you may need to cook it longer. Salmon should reach 145F temperature).
- Squeeze the garlic into a small bowl and use a fork to stir it until it is smooth.
- Place a large saucepan and melt the 1 stick of butter. When the butter is melted, add the 1 1/2 cups of whole cherry tomatoes and turn the heat to medium-low.
- Continue to stir the tomatoes gently until they begin to wilt.
- Add the 2 cups of heavy cream, 1 cup of half and half, and all the grated cheese.
- Stir until the mixture the ingredients are thoroughly mixed and produce a smooth texture. (This is when you’ll know the sauce is ready.)
- Add the baby spinach, smoked paprika, salt, and freshly cracked black peppercorns. Stir until the spinach has wilted.
- Add the roasted garlic and stir it.
- Cover with a tight-fitting lid and adjust the temperature to low.
- Cook the 1 pound of spaghetti pasta according to the package directions until it is al dente.
- Drain the pasta and add it to the sauce a little at a time, and use a pair of tongs to move the pasta to coat it evenly with the sauce.
- Flake the 1- 1/2 pounds of cooked salmon and add it to the mixture; continue to toss gently.
- Serve.
Can I make this dairy-free?
Yes, replace the dairy-based butter with vegan butter.
Substitute the heavy cream and half-and-half with an equal amount of unsweetened soy milk and a nut-and dairy-free vegan cream cheese.
All other ingredients will remain the same.
And top the dish with a grated plant-based cheese like Daiya Italian 4 Cheeze Style Blend.
Can I make this dish ahead of time?
Yes. You can make it a day ahead and reheat it in the oven.
Over time, the sauce will thicken; loosen it by adding a little heavy cream as you heat it.
How long can leftovers be kept in the fridge?
Stored with a tight-fitting lid, it will last up to four days in the fridge.
Does this recipe freeze well?
Allow the dish to reach room temperature, then cover with plastic wrap and aluminum foil.
It can be kept in the zero-degree freezer for up to six months.
This is one of those recipes that family or guests love, and it is also perfect for a stay-in date night.
Now, gather your ingredients, make a list of the things you need to buy at the grocery store, and try this pasta recipe sometime soon!
More Pasta Recipes:
Salmon and Spinach Pasta
Ingredients
- 2 garlic bulbs 3 tablespoons of EVVO, salt and pepper
- 1 stick of unsalted butter
- 1 1/2 cups of ripe whole cherry tomatoes
- 2 cups of heavy cream
- 1 cup of half and half
- 1 tsp of smoked paprika
- 1 tbsp of granulated onions
- 1 cups of freshly grated Parmigiano-Reggiano
- 1 1/4 cups of grated Asiago Romano, Pecorino Romano, or Gruyere cheese
- 2-3 cups of Baby spinach
- 1 pound of spaghetti
- 1- 1/2 pounds of cooked and flaked salmon
- freshly cracked black peppercorns to taste
- sea salt smoked sea salt to taste
Instructions
- Preheat the oven to 350 degrees.
- Cut the bottom third off 2 garlic bulbs and place them into ramekins with 3 tablespoons of EVOO, salt, and black pepper.
- Cook the garlic bulbs for thirty (30) minutes, then remove the roasted garlic from the oven.
- Season the slab of salmon with salt, black pepper, and extra virgin olive oil.
- Place the salmon on a sheet pan lined with parchment paper and cook the salmon for 25-30 minutes. (Depending on the thickness of your filet, you may need to cook it longer. Salmon should reach 145F temperature).
- Squeeze the garlic into a small bowl and use a fork to stir it until it is smooth.
- Place a large saucepan and melt the 1 stick of butter. When the butter is melted, add the 1 1/2 cups of whole cherry tomatoes and turn the heat to medium-low.
- Continue to stir the tomatoes gently until they begin to wilt.
- Add the 2 cups of heavy cream, 1 cup of half and half, and all the grated cheese.
- Stir until the mixture the ingredients are thoroughly mixed and produce a smooth texture. (This is when you’ll know the sauce is ready.)
- Add the baby spinach, smoked paprika, salt, and freshly cracked black peppercorns. Stir until the spinach has wilted.
- Add the roasted garlic and stir it.
- Cover with a tight-fitting lid and adjust the temperature to low.
- Cook the 1 pound of spaghetti pasta according to the package directions until it is al dente.
- Drain the pasta and add it to the sauce a little at a time, and use a pair of tongs to move the pasta to coat it evenly with the sauce.
- Flake the 1- 1/2 pounds of cooked salmon and add it to the mixture; continue to toss gently.
- Serve.
Leave a Reply