Healthy Salmon Spinach Pasta (No Cream)

This salmon spinach pasta is made with tender, flaky salmon and a fresh spinach bechamel sauce served over pasta. It comes with a hint of garlic and lemon and makes an easy, delicious and healthy meal. Ready in 15 minutes!

This salmon spinach pasta is made with a handful of ingredients and a delicious way to use leftover salmon. It's creamy but made without heavy cream, traditionally used in pasta sauces. I used white sauce, instead, which is a lighter though equally delicious alternative to heavy cream.

This creamy salmon pasta with spinach is also quick and easy to put together. The sauce is ready in minutes and once the pasta is cooked simply combine it with the sauce, add the salmon and serve. You can reduce preparation time even further by making the sauce and cooking the pasta the night before. When you are ready to serve it simply reheat the ingredients, assemble the dish and enjoy (see my easy meal prep tips at the bottom of the post).

Salmon spinach pasta ingredients and substitutions

• Salmon: see details below.
• Spinach: I used baby spinach as it's a little sweeter than regular but you can use either (see also hasselback salmon and salmon pie, both made with spinach).
• Garlic.
• Cream cheese: enhances the flavour of the sauce.
• Butter.
• Flour: thickens the sauce.
• Milk.
• Stock: use either vegetable or chicken stock or bouillon powder (use ½-1 teaspoon or to taste).
• Pasta: use your favourite.
• Lemon zest: adds a hint of citrus flavour. I don't recommend adding lemon juice.
• Red pepper flakes: add a little heat without making the dish too spicy. You can use black or white pepper, instead.

What salmon to use

To make this easy pasta with salmon and spinach you can either use ready-to-eat leftover salmon or easily prepare salmon from raw (see Instructions below).

You can use canned salmon, instead, if you prefer although I don't think it works as well as cooked fresh salmon, which has a softer texture and better flavour (in my opinion the canned variety works better in sandwiches). If, however, you do decide to use this alternative I recommend choosing good quality canned salmon packed in water.

How to prepare the salmon

If you haven't got ready-to-eat salmon and prefer not to use canned you can easily prepare salmon from raw. 

Simply season it with salt and pepper, drizzle over some oil (or mist with cooking spray) and bake in a preheated oven at 375F/190C/fan170/gas mark 5 for about 15 minutes or until fully cooked. Remove from the oven, discard the skin (if present), shred and make the recipe.

TIP: To save time you can bake the salmon while waiting for the pasta to cook.

What pasta to use

This healthy spinach salmon pasta works well with linguine, spaghetti or tagliatelle, but fusilli or penne are also good options. Use your favourite.

Step-by-step recipe instructions

1. Cook pasta: Boil the pasta in salted water according to packet instructions (make sure it's cooked al dente, a little firm). Strain, reserve some of the pasta water and set aside.

TIP: While the pasta is cooking prepare the sauce.

2. Make sauce: In a large pan melt the butter, add the garlic and cook over a low/med. heat for about 30 seconds stirring all the time (don't let the butter or garlic brown). Add the flour and whisk in until the mixture is creamy. Gradually add the milk whisking until the sauce thickens and starts bubbling (increase the heat if necessary). Add the stock, crumbled, and cook gently for a minute or so then whisk in the cream cheese.

3. Add spinach: Stir in the spinach and cook briefly just until the spinach wilts (don't overcook it). Add a splash of pasta water, if needed.

4. Assemble: Stir in the pasta and add the salmon (reheat it beforehand, if required). Scatter the lemon zest and red pepper flakes over the top and serve immediately.

TIP: You can add the lemon zest into the sauce (in Step 2), if you prefer.

Serving suggestions

This salmon and fresh spinach pasta is delicious with simple seasoning but you could also serve it with fresh herbs such as chopped parsley, chives or tarragon. You could also add a small amount of finely chopped smoked salmon into the mixture for added flavour. Serve on its own, with green beans, roasted/boiled broccoli, broccoli patties or asparagus.

What to make ahead

• The pasta: you can cook it the night before and once cooled and drained stir in a little oil, cover and refrigerate. Microwave before serving the following day.
• The sauce: prepare the sauce (without the spinach), cool completely, cover and refrigerate overnight. The following day reheat it in a saucepan and add the spinach before pouring over the pasta (Step 3).
• The salmon: if cooking it from raw cool completely before covering and refrigerating overnight. Reheat before adding into the dish.

Top tips

• I recommend using baby spinach as it's tastier and has softer leaves than mature spinach.
• Dry the spinach thoroughly before adding into the sauce (too much moisture will affect the consistency).
• To save time make the sauce while you are waiting for the pasta to cook.
• Reserve some of the pasta water to add to the sauce, if required.
• Reheat the salmon before assembling the dish (if required).
• Best served immediately. If you are planning to enjoy this creamy salmon and spinach linguini over 2-3 days refrigerate the sauce and pasta separately (to prevent the pasta becoming soggy).

Can I freeze salmon pasta with spinach

Yes, you can, but not in its entirety. I recommend freezing the spinach sauce with the salmon, but not the pasta (as it's likely to absorb some of the sauce and become soggy after defrosting). Defrost in the fridge overnight, reheat then combine with freshly cook pasta and serve. 

More leftover salmon recipes to try next

• Creamy Salmon Pasta Bake (Healthy)
• Creamy Leftover Salmon and Potato Bake
• Salmon Pot Pie with Spinach & Sweet Potato
• Sweet Potato Salmon Fishcakes with Herbs
• Creamy Salmon Spread Recipe

See also these other easy, delicious meal ideas!

Recipe

Keep in touch!

If you make this easy salmon spinach pasta recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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