Main Course

Creamy Spinach Salmon Pasta

This creamy spinach salmon pasta is a mixture of tagliatelle pasta, gently cooked salmon, and spinach all combined with a creamy sauce.

I created this recipe after preparing another recipe which was listed in the ad flyer of a German Grocery store Edeka. The original version used a box of frozen German ‘Rahmspinat’ or Creamed Spinach. It’s kind of a popular side dish here in Germany and every store has their own versions of it in the frozen section (here is a Creamed Spinach Recipe from another blogger, if you’re curious to see what it’s like). Since I want all my readers to be able to make this dish, using frozen Rahmspinat was not an option. So I simplified and re-created. And this creamy spinach salmon pasta was born:)

Spinach Salmon Pasta Video

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Ingredients for this Creamy Spinach Salmon Pasta

Tagliatelle Pasta – any other wide pasta like fettuccine, linguine, or pappardelle would also work. Or even short, but wide, noodles will work. I like using wide pasta here as it allows more of the sauce to coat the pasta. Using normal pasta might cause a lot of the sauce to just gather on the bottom of the bowl.

Salmon – use any kind you like. If possible, use wild-caught as it is more healthy. You can use more salmon than indicated in the recipe if you would like more fish with the pasta.

Onion – preferably whilte, but any kind would work. Shallots work well here, too.

Spinach – I like to use baby spinach as it is smaller and easier to work with. However, this is probably a good recipe to use big spinach leaves in as they get chopped anyway.

Butter or Olive oil – for sautéing the onions and spinach

Flour – to thicken the sauce.

Milk & Cream

Salt & Pepper

Nutmeg – use ground. Can also get whole and grind yourself. You don’t need too much of it.

Lemon Juice

Parsley – optional, used for garnish and gives the dish a fresh pop of green.

Creamy Spinach Salmon Pasta on a fork

How to make this Spinach Salmon Pasta

Start by cooking your pasta. While the water is heating up and the pasta is cooking, you can prep the rest of the ingredients. Bring water to a boil, add salt, and cook according to package instructions. The pasta should be tender, but not overcooked.

Meanwhile, chop your salmon fillets into squares about an inch large. Set aside. (My Salmon still had the skin on it as it was part of a bigger piece. If yours is without skin, you save yourself some work and time).

Finely chop the onion or shallots and parsley (if using). Set aside.

Wash your spinach and remove the excess liquid as much as possible (I let the spinach stand in a bowl with a sieve so the extra water can drip off and then dry a bit with paper towels). This doesn’t have to be perfect. Chop the spinach into smaller pieces/strips. Set aside.

Add some butter or olive oil to a saucepan and sauté the finely chopped spinach until it noticeably shrinks and wilts. Add the chopped shallots/onions and sauté further until they are soft and translucent.

Add a tablespoon of flour and mix well until the flour is mostly incorporated with the other ingredients.

Slowly add the cream and mix well with all the ingredients. Then add then the milk and mix until well combined. Bring to a gentle simmer, but don’t let it come to a rolling boil.

Once the sauce is hot, add the chopped pieces of salmon and let them cook in the sauce for about 5 minutes. Since the pieces are so small, they don’t need much time to cook through.

Add the salt, pepper, nutmeg, and the lemon juice. Gently mix everything together.

Drain the pasta once it is done and serve with with Spinach Salmon Sauce.

Salmon Spinach pasta served in gray plate.

Can this spinach salmon pasta be reheated?

Yes, you can reheat the sauce and the pasta on the stove on medium to low heat. Let it come to a gentle simmer, but make sure it doesn’t boil. When re-heating the pasta, add a bit of water to it and re-heat on low heat. You an also combine the pasta and the sauce and heat them together (no need to add water as the liquid from the sauce will be enough). A microwave can also be used to reheat the spinach salmon pasta.

What kind of pasta to use for this dish?

As mentioned above, use a wide type of pasta or noodles for this dish as they work very well with the sauce and you get more of the sauce on your pasta that way.

Can I freeze this pasta with Salmon?

I wouldn’t recommend freezing this dish as it has milk and cream in it which don’t freeze very well. If you really want to freeze a part of this, I would prepare the spinach, onions, and flour mixture and freeze that (please note, I didn’t test this, but that’s how I would do it, if I was preparing this ahead of time). Then just add the cream and salmon part later when cooking the dish.

Lastly, if you make this Creamy Spinach Salmon Pasta, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!

Creamy Spinach Salmon Pasta

Tender salmon and spinach in a creamy sauce served over thick tagliatelle pasta.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Fish and Seafood, Main Course
Cuisine: American, German
Keyword: Cured Salmon, Pasta, Spinach, Tagliatelle
Servings: 4


  • 8.5oz (250g) Tagliatelle Pasta
  • 8.5-10.5oz (250-300g) Salmon
  • 3.5oz (100g) Spinach (or more)
  • 1 Medium Onion or a couple shallot
  • 1-2 Tbsp Butter or olive oil
  • 1 tbsp Flour
  • 1 cup Cream
  • 1 cup Milk
  • ½ tsp Salt
  • tsp Black pepper
  • 1 tbsp Lemon juice (1 good squeeze, or to taste)
  • tsp Nutmeg, ground
  • Parsley (Optional, for garnish)


  • Start by cooking the tagliatelle pasta according to package instructions until al dente (tender but firm).
  • As the water for cooking pasta is coming to a boil and the pasta cooks, prepare your ingredients: chop the salmon into inch sized pieces, wash and finely chop the spinach, finely chop the onion and parsley (if using).
  • In a medium sized saucepan, melt the butter. Add the chopped spinach and sauté until the spinach wilts. Add the onions or shallots and sauté until soft and translucent. Mix everything together.
  • Add the flour to the spinach and onion and mix until well incorporated. There should be very little of the white flour visible.
  • Slowly add the cream into the spinach-onion-flour mixture, stirring all the while. Then add the milk. Bring the sauce to a gentle simmer (do not boil).
  • Add the chopped salmon, salt, pepper, nutmeg, and lemon juice. Gently stir together and cook for 5 minutes. Turn off the heat and let stand until the pasta is ready or remove from heat and serve.
  • Drain the pasta and serve with the spinach salmon sauce.


– The amount of salmon seems kind of small, but it’s a good amount for this pasta. You can add more salmon if you want more fish in yours.
– The sauce in this pasta is more on the “runny” side. If you want it to be more thick, add 1/4 cup less of cream and milk. You can also add a bit more flour.

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