Smoked Salmon & Spinach Pasta recipe

There are certain recipes that become part of your culinary DNA, the ones you can whip up from memory and that always deliver a sense of comfort and quiet sophistication. For me, that recipe is this Creamy Smoked Salmon and Spinach Pasta. It was born out of a desire for a restaurant-quality meal on a Tuesday night, without the fuss or the hefty price tag. I remember the first time I made it, combining the smoky, salty allure of salmon with a simple, garlic-infused cream sauce. As I stirred in the fresh spinach, watching it wilt into vibrant green ribbons against the pale pink sauce, I knew I was onto something special. The final touch of fresh dill and a bright squeeze of lemon juice brought it all to life. My family fell silent at the first bite, a rare and telling compliment. It was luxurious yet light, rich yet fresh, and it came together in the time it took to boil pasta. Since that night, it has become my go-to dish for everything from a solo self-care dinner to an elegant, last-minute meal for guests. It’s the little black dress of my recipe collection: timeless, effortlessly chic, and always perfect for the occasion.

The Ultimate Smoked Salmon & Spinach Pasta: Complete Ingredients

The elegance of this dish lies in its simplicity and the quality of its components. Each ingredient plays a crucial role in building layers of flavor, resulting in a perfectly balanced and incredibly satisfying pasta.

• Pasta: 1 pound (16 ounces) of a long pasta such as Fettuccine, Linguine, or Pappardelle. The wide surface area of these shapes is perfect for clinging to the creamy sauce.
• Butter: 2 tablespoons, unsalted.
• Olive Oil: 1 tablespoon.
• Shallot: 1 large, finely minced. Shallots provide a milder, more delicate flavor than onions.
• Garlic: 4 cloves, minced.
• Dry White Wine: ¼ cup, such as Pinot Grigio or Sauvignon Blanc. This is for deglazing the pan and adds a crucial layer of acidic depth.
• Heavy Cream: 1 cup. This creates the luxuriously creamy texture of the sauce.
• Fresh Baby Spinach: 5 ounces (about 5 large handfuls). It may seem like a lot, but it wilts down significantly.
• Cold-Smoked Salmon: 6 ounces, cut into bite-sized strips or pieces. High-quality smoked salmon (lox-style) is key.
• Lemon: 1, for both zest and juice. The zest is added to the sauce, and the juice is used to finish the dish.
• Fresh Dill: ¼ cup, chopped, plus more for garnish. Dill and salmon are a classic, unbeatable pairing.
• Salt and Freshly Ground Black Pepper: To taste.

Step-by-Step Instructions for a Restaurant-Worthy Pasta

This dish comes together quickly, so it’s best to have all your ingredients prepped and ready to go (a practice known as “mise en place”). Follow these steps for a flawless result.

Step 1: Cook the Pasta to Al Dente

Bring a large pot of water to a rolling boil. Add a generous amount of salt (it should taste like the sea). Add the pasta and cook according to package directions until it is al dente—cooked through but still with a firm bite. Just before draining, use a mug to reserve at least 1 cup of the starchy pasta water. This water is liquid gold and is the secret to a perfect sauce. Drain the pasta.

Step 2: Sauté the Aromatics

While the pasta is cooking, begin your sauce. In a large skillet or Dutch oven, melt the 2 tablespoons of butter with the 1 tablespoon of olive oil over medium heat. Once the butter is foaming, add the finely minced shallot and cook, stirring occasionally, for about 3-4 minutes until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 3: Deglaze and Build the Sauce

Pour the ¼ cup of dry white wine into the skillet. Increase the heat slightly and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where a ton of flavor lives. Let the wine bubble and reduce by about half, which should only take a minute or two.

Step 4: Create the Creamy Base

Reduce the heat back to medium-low. Pour in the 1 cup of heavy cream and add the zest of one lemon. Bring the sauce to a gentle simmer (do not boil) and let it cook for 2-3 minutes, stirring occasionally, until it has thickened slightly. Season with a pinch of salt and a generous amount of freshly ground black pepper.

Step 5: Wilt the Spinach

Add the fresh baby spinach to the skillet in large handfuls. It will look like an impossible amount, but fear not. Gently stir the spinach into the cream sauce. It will begin to wilt almost immediately. Continue to stir until all the spinach has wilted down into the sauce, which should take about 2-3 minutes.

Step 6: Bring It All Together

Add the drained pasta directly to the skillet with the sauce. Use tongs to toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it until you reach your desired consistency. The starchy water helps the sauce cling to the pasta beautifully.

Step 7: The Grand Finale (Off the Heat!)

This is the most important step. Remove the skillet from the heat. Add the 6 ounces of smoked salmon pieces, the ¼ cup of chopped fresh dill, and the juice of half a lemon. Gently toss everything together one last time. The residual heat from the pasta and sauce will warm the salmon through without cooking it, preserving its delicate, silky texture.

Step 8: Serve Immediately

Taste the pasta and adjust the seasoning if needed. You may want more salt, pepper, or another squeeze of lemon juice to brighten the flavors. Divide the pasta among warm bowls and garnish with extra fresh dill and another crack of black pepper.

Nutrition Facts

Please note that these values are an approximation and can vary based on the specific ingredients and portion sizes used.

• Servings: 4 large servings or 6 smaller servings
• Calories Per Serving: Approximately 650-750 kcal per large serving

Preparation Time

This recipe is a true weeknight champion, delivering a high-end meal in under half an hour.

• Prep Time: 10 minutes (chopping shallot, garlic, dill, etc.)
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve Smoked Salmon & Spinach Pasta

The presentation of this dish can elevate it from a simple dinner to an elegant dining experience. Here are some serving suggestions:

• The Classic Presentation:
  • Serve in wide, shallow pasta bowls to showcase the beautiful colors.
  • Use tongs to twist the pasta into a neat mound in the center of the bowl.
  • Garnish with a generous sprinkle of fresh dill, a crack of black pepper, and a thin lemon wheel on the rim.
• Perfect Wine Pairings:
  • The rich sauce and smoky salmon pair beautifully with a crisp, high-acid white wine.
  • Sauvignon Blanc: Its grassy, citrusy notes will cut through the creaminess.
  • Pinot Grigio: A light, crisp, and refreshing choice.
  • Unoaked Chardonnay: A crisp, clean Chardonnay complements the sauce without being overpowering.
  • Dry Rosé: A dry rosé from Provence is also an excellent and elegant pairing.
• Simple Side Dishes:
  • This pasta is a complete meal on its own, so sides should be simple.
  • Crusty Bread: A warm baguette or ciabatta is perfect for soaking up any leftover sauce.
  • A Simple Green Salad: A salad of arugula or mixed greens with a light lemon vinaigrette offers a fresh, peppery contrast.
  • Roasted Asparagus: A handful of asparagus spears, roasted with olive oil and salt, is a simple and elegant vegetable side.

Additional Tips for Pasta Perfection

These five expert tips will help you master this dish and customize it to your liking.

1. The Magic of Pasta Water is Real: Never skip the step of reserving your pasta water. The starch that leaches into the water while the pasta cooks acts as a natural emulsifier and thickener. It helps the cream-based sauce adhere to the pasta strands, creating a cohesive, silky dish rather than a watery one. It’s the key difference between amateur and professional-tasting pasta.
2. Respect the Salmon (Don’t Cook It!): The biggest mistake you can make with this dish is adding the cold-smoked salmon while the pan is still on the heat. This will cause the delicate, silky salmon to cook through, turning it opaque, firm, and fishy, destroying its luxurious texture. Always turn the heat off before gently folding it in at the very end.
3. For a Lighter, Healthier Version: If you want to reduce the fat and calories, you can make a delicious “no-cream” version. Omit the heavy cream and instead rely on a larger amount of the reserved starchy pasta water (about 1 to 1 ½ cups). After sautéing the aromatics, add the spinach and pasta water to the pan and let it simmer and reduce, creating a light, emulsified sauce. Finish with the salmon and herbs as directed.
4. Choosing the Right Smoked Salmon: There are two main types of smoked salmon. This recipe is designed for cold-smoked salmon (lox), which is cured and smoked at a low temperature, giving it a raw, silky texture. You can also use hot-smoked salmon, which is cooked through during the smoking process and has a flaky texture like baked salmon. If using hot-smoked salmon, flake it into large chunks and fold it in at the end, just as you would with cold-smoked.
5. Get Creative with Add-Ins: While this recipe is perfect as is, it’s also a great canvas for other flavors. For a briny pop, add a tablespoon of drained capers along with the garlic. For a touch of sweetness and color, add a ¼ cup of thawed frozen peas or chopped sun-dried tomatoes when you wilt the spinach. For a little heat, add a pinch of red pepper flakes with the garlic.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this smoked salmon pasta.

1. Can I use frozen spinach instead of fresh?
Yes, you can, but you must prepare it correctly to avoid a watery sauce. Thaw a 10-ounce package of frozen chopped spinach completely. Then, place it in a clean kitchen towel or several layers of paper towels and squeeze out as much water as physically possible. Add the dry, thawed spinach to the sauce to heat through.

2. I don’t drink alcohol. What is a good substitute for the white wine?
The white wine is used to add acidity and depth. A great non-alcoholic substitute is an equal amount (¼ cup) of chicken or vegetable broth mixed with a teaspoon of lemon juice or white wine vinegar. This will mimic the acidity and help you deglaze the pan effectively.

3. What is the best way to reheat leftover pasta?
Cream-based pasta sauces can sometimes separate or become oily when reheated in the microwave. The best way to reheat this dish is gently in a skillet over low heat. Add the leftover pasta to the skillet with a splash of milk, cream, or water to help loosen the sauce and bring back its creamy consistency. Stir frequently until just warmed through.

4. Can I make this dish gluten-free?
Absolutely. Simply substitute the regular pasta with your favorite brand of gluten-free pasta. Cook the gluten-free pasta according to the package directions, and be sure to reserve some of the pasta water, as it will also be starchy and help the sauce. All other ingredients in the recipe are naturally gluten-free.

5. My sauce seems too thin. How can I fix it?
If your sauce is thinner than you’d like after adding the pasta, there are a few solutions. First, ensure you are using heavy cream, not half-and-half or milk. Second, you can let the cream sauce simmer for a few extra minutes (before adding the pasta) to allow it to reduce and thicken. Finally, you can add a tablespoon or two of grated Parmesan cheese to the sauce, which will act as a natural thickener and add a delicious, salty flavor.

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