For years, I’ve been experimenting with combining unexpected flavors at the holiday table. This time, it’s salmon and wilted spinach tossed into al dente pasta, creating a dish that smells like buttery seafood mixed with crispy garlic. The aroma draws everyone to the kitchen, even before the first bite.
When I make this, I think of cozy winter nights and the sound of the spoon clinking on the pot. It’s a dish that feels both indulgent and simple—perfect for busy holiday weeks. The vibrant green of spinach contrasts beautifully with the pink salmon and creamy sauce, making it as visually inviting as it is delicious.
WHY I LOVE THIS RECIPE?
- The way the garlic scent fills the kitchen makes me nostalgic for family dinners.
- It’s unpretentious, yet surprisingly elegant—easy to serve at unexpected guests or a quiet night in.
- The combination of flaky salmon and tender spinach feels like a personal triumph every time I prepare it.
- It’s a reminder that great flavors come from simple, few ingredients—and patience.
- Cooking this dish during the holiday season makes me feel connected to tradition, even if it’s just my own.
As I plate this pasta, I love how the colors pop against the rustic plate. It’s a dish that speaks of comfort but also celebration, perfect for these chilly months. Each bite carries the warmth of home and the excitement of trying something new, all in one forkful.
In the end, it’s not just about the ingredients; it’s about the memories they create. This dish turns a routine dinner into a small holiday ritual, filling the house with good smells and even better conversations.
Salmon and Spinach Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain and set aside.
- While the pasta cooks, heat a tablespoon of butter in a large skillet over medium heat. Add the salmon chunks and cook for 3-4 minutes per side until they are golden and flaky. Remove the salmon from the pan and set aside.
- In the same skillet, add another tablespoon of butter and sauté the minced garlic until fragrant, about 30 seconds, releasing a warm, garlic aroma.
- Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Let the sauce thicken slightly, about 2-3 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2 minutes, stirring to combine with the sauce.
- Gently fold in the cooked pasta and flaked salmon, mixing everything together until well coated and heated through, about 2 minutes.
- Season with salt and freshly ground pepper to taste, adjusting the flavors as desired.
- Transfer the pasta to a serving bowl or plate, drizzle with a little extra butter if desired, and serve hot.
Maybe it’s the fresh spinach or the tender flakes of salmon that make this dish so special. Or perhaps it’s the way it brings people together around the table, even when the days are busy. Whatever the reason, it’s a recipe I’ll keep returning to, season after season.
For me, this pasta isn’t just a meal. It’s a celebration of simple pleasures—cooking with purpose, sharing moments, and savoring every bite. The flavors, the textures, the memories—it all makes this dish worth every visit to the stove.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
