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Creamy Salmon Pasta with Mixed Greens: The Ultimate Weeknight Comfort Food

This restaurant-quality seafood pasta combines tender salmon fillets, al dente pasta, and vibrant mixed greens in a creamy garlic sauce. Perfect for busy weeknights, it delivers gourmet flavors in under 30 minutes with minimal fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz salmon fillets, skin removed
  • 8 oz pasta (linguine or fettuccine work best)
  • 4 cups mixed greens (spinach, arugula, kale blend)
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • ¼ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 lemon (juice and zest)
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Red pepper flakes (optional, for heat)

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water before draining.
  2. While pasta cooks, pat salmon dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side until golden brown and cooked through. Remove from pan and set aside.
  3. In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant. Pour in heavy cream, lemon juice, and zest. Bring to a simmer, then reduce heat to low.
  4. Flake the cooked salmon into bite-sized pieces. Add drained pasta to the cream sauce along with Parmesan cheese. Toss to coat, adding reserved pasta water as needed to create a silky sauce. Stir in mixed greens until just wilted.
  5. Season with additional salt and pepper to taste. Garnish with fresh parsley and red pepper flakes if desired. Serve immediately while warm.

Notes

Don't overcook the salmon (remove at 145°F internal temperature). Use fresh greens and reserve pasta water for perfect sauce consistency. Substitute half-and-half for heavy cream to make it lighter.