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Close up shot of creamy salmon spinach pasta with rigatoni, wilted spinach, and golden-brown pan-seared salmon chunks.

Creamy Salmon Spinach Pasta: The Ultimate Skillet Dinner

This luxurious Creamy Salmon Spinach Pasta features cooked rigatoni, an ivory cream sauce, wilted dark green spinach, and pan-seared pink salmon chunks with a golden-brown crust. Garnished with minced parsley and coarse black pepper.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz (340g) rigatoni pasta Cooked al dente
  • 1 lb (450g) fresh pink salmon fillets Skinless, cut into large chunks
  • 1 tbsp (15ml) olive oil For searing
  • 2 tbsp (30g) unsalted butter For sauce base
  • 3 cloves (9g) fresh garlic Finely minced
  • 1.5 cups (360ml) heavy whipping cream Creates the thick ivory base
  • 1/2 cup (45g) parmesan cheese Freshly grated
  • 3 cups (90g) fresh baby spinach leaves
  • 2 tbsp (8g) fresh green parsley Finely minced for garnish
  • 1 tsp (2g) coarse black pepper Specks for garnish and flavor
  • 1 tsp (6g) kosher salt For seasoning to taste

Equipment

  • 1 Large dark cast iron skillet Essential for getting a golden-brown crust on the salmon.
  • 1 Large boiling pot For boiling the rigatoni.

Instructions
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Cook the rigatoni for 10-12 minutes until al dente. Reserve 1/2 cup (120ml) of pasta water, then drain and set aside.
  2. Heat the olive oil in a large dark cast iron skillet over medium-high heat. Season the dry salmon chunks with salt and pepper. Sear for 2-3 minutes per side until a light golden-brown caramelized exterior forms. Remove and set aside.
  3. Lower the heat to medium-low. Melt the butter in the same skillet and sauté the minced garlic for 30 seconds. Pour in the heavy cream and simmer for 3-4 minutes until it becomes a thick, glossy ivory-colored sauce.
  4. Whisk the freshly grated parmesan into the cream until smooth. Add the baby spinach and stir for 1-2 minutes until wilted and dark green.
  5. Gently fold the cooked rigatoni and the pan-seared salmon chunks into the sauce. Garnish the skillet with finely minced fresh green parsley and tiny specks of coarse black pepper before serving.

Notes

Dry the Salmon: Patting the fish dry with paper towels ensures a perfect sear.
Save Pasta Water: Use a splash of reserved water if your cream sauce gets too thick.
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