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Top down view of salmon spinach pasta in large shallow pan with fork.
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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.
Course Dinner, Lunch
Cuisine Easy, Low fat
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 433kcal
Author Monika Dabrowski

Equipment

  • Large pan
  • Medium sized pot
  • Colander
  • Whisk

Ingredients

  • 12.35 ounces ready-to-eat salmon see *Notes below
  • 5.29 ounces baby spinach chopped
  • 1⅓ tablespoons butter
  • 1½ tablespoons flour
  • 1½ cups milk
  • ½ vegetable stock cube crumbled, or ½-1 tsp bouillon powder
  • 1-2 garlic clove or to taste, crushed
  • 4 tablespoons cream cheese
  • 1 teaspoon red pepper flakes or to taste
  • Zest of 1 lemon or to taste
  • 7.76 ounces pasta
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • *You can either use ready-to-eat leftover salmon or cook salmon from raw (see my tips in the post).
  • 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 spinach and salmon linguini over 2-3 days refrigerate the sauce and pasta separately (to prevent the pasta becoming soggy).
  • See the post for freezing instructions and serving suggestions.

Nutrition

Serving: 1serving | Calories: 433kcal | Carbohydrates: 50g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 281mg | Potassium: 955mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4065IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 3mg