Home Easy Meals Healthy Salmon Spinach Pasta

Healthy Salmon Spinach Pasta

by

This healthy salmon spinach pasta is an easy and delicious way of turning leftover salmon into a speedy and nutritious meal the whole family will enjoy. Ready in as little as 15 minutes!

The wonderful thing about having leftovers is being able to transform them into completely new dishes, such as this quick and simple healthy salmon spinach pasta.  To make this recipe I used oven baked salmon leftovers, combined it with some fresh spinach and stirred along with the pasta into a quick and easy, creamy low-fat sauce.

This simple recipe is a fantastic family weeknight meal idea and there is no need to make a side dish or salad.  It’s nutritious and there’ll be enough for a family of 4.  

Salmon spinach pasta ingredients

  • Salmon: Use ready-to-eat salmon leftovers or canned salmon (I recommend choosing a good quality canned variety, packed in water). Alternatively cook salmon from raw (see instructions below).
  • Spinach: I used baby spinach as it’s a little sweeter than regular but you can use either.
  • Cream cheese: Adds a little tang to the sauce.
  • Butter: Helps to create a creamy sauce and adds flavour.
  • Flour: Thickens the sauce.
  • Milk: Adds creaminess to the sauce.
  • Stock: Adds depth of flavour.
  • Mustard: Enhances the flavour.
  • Pasta: Cook al dente and reserve some of the water (to loosen the sauce if needed)

Salmon spinach pasta ingredients.

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 your salmon fillet, drizzle over some oil (or mist with oil spray) and bake in a preheated oven at 375 F/ 190 C/ gas mark 5 for about 15 minutes. Remove from the oven, discard the skin (if present), shred and make the recipe.

Top tip

To save time you can bake the salmon and boil the pasta at the same time.

Best pasta to use

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

Step-by-step recipe instructions

Start by boiling the pasta al dente (according to packet instructions). Strain, reserve some of the water and set aside. In the meantime prepare the sauce.

1.In a large pan melt the butter, add the flour and whisk until the mixture is smooth. Add the milk, stock cube and mustard and whisk until the sauce thickens and starts bubbling. Remove from the heat, add the cream cheese and whisk in until smooth.

2.  Stir in the spinach. Heat up the sauce again if needed but do NOT cook the spinach.

3. Add the pasta and salmon, season to taste, stir, drizzle over a little oil and/or lemon juice and serve.

Serving suggestions

This salmon pasta with spinach is delicious with simple seasoning but you could also serve it with fresh herbs such as chopped parsley, chives, dill or tarragon.  You could also add a small amount of finely chopped smoked salmon into the mixture for added flavour.  Drizzle over a little oil and/or lemon juice before serving.

Top tips and FAQs

  • I recommend using baby spinach as it’s tastier and has softer leaves than regular, mature spinach.
  • Do NOT cook the spinach – just stir into the sauce to combine.
  • To save time make the sauce while you are waiting for the pasta to boil.
  • Reserve some of the water from cooking the pasta to loosen the sauce if needed.
  • If your pan is not big enough for the entire dish you can use it to prepare the spinach sauce which you can then spoon over individual portions.
  • Heat up the salmon before assembling the dish.
  • Best served immediately.  If you are planning to enjoy this salmon and spinach pasta over 2 days refrigerate the sauce and pasta separately (otherwise the pasta might get soggy).

Can I freeze salmon pasta with spinach

Yes, you can, but not in its entirety. I recommend freezing it without the pasta.  It’s best to boil the pasta just before serving, heat up the rest of the ingredients and assemble the dish. 

Top tip

You can freeze the salmon along with the spinach sauce provided the salmon hadn’t been previously frozen.

Substitutions

  • Salmon: Use ready-to eat salmon leftovers or good quality canned salmon.  
  • Cream cheese: use regular or reduced fat, alternatively Skyr, quark or fromage frais/fromage blanc instead if desired.

Related recipes

  • Creamy Salmon Leek Pasta Bake (Healthy)
  • Healthy Creamy Leftover Salmon and Potato Bake
  • Salmon Pot Pie with Spinach & Sweet Potato

Keep in touch!

How has your salmon spinach pasta turned out for you?  Did you make any swaps? Let me know in the comments below, thanks!

Follow me on FacebookInstagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!

Healthy Salmon Spinach Pasta

This healthy salmon spinach pasta is an easy and delicious way of turning leftover salmon into a speedy and nutritious meal the whole family will enjoy.

4.75 from 8 votes

Print
Pin
Rate

Course: Dinner, Lunch
Cuisine: Low fat
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 portions
Calories: 389kcal
Author: Monika Dabrowski

Ingredients

  • 400 g ready-to-eat salmon or canned
  • 130 g spinach finely chopped
  • 180 g pasta enough for 4

For the sauce

  • 3 tsp butter
  • 2 tsp flour
  • 240 ml milk
  • ½ vegetable stock cube
  • 1 tsp Dijon mustard
  • 3 tbsp cream cheese
  • Fine sea salt and pepper to taste

Instructions

  • Start by boiling the pasta al dente (according to packet instructions). Strain, reserve some of the water and set aside. In the meantime prepare the sauce.
  • In a large pan melt the butter, add the flour and whisk until the mixture is smooth. Add the milk, stock cube and mustard and whisk until the sauce thickens and starts bubbling. Remove from the heat, add the cream cheese and whisk in until smooth.
  • Stir in the spinach. Heat up the sauce again if needed but do NOT cook the spinach.
  • Add the pasta and salmon, season to taste, stir, drizzle over a little olive oil (optional) and/or lemon juice and serve.

Notes

  • Salmon: Use ready-to eat salmon leftovers or good quality canned salmon.  
  • I recommend using baby spinach as it’s tastier and has softer leaves than regular, mature spinach.
  • Cream cheese: use regular or reduced fat, alternatively Skyr, quark or fromage frais/fromage blanc instead if desired.
  • Do NOT cook the spinach – just stir into the sauce to combine.
  • To save time make the sauce while you are waiting for the pasta to boil.
  • Reserve some of the water from cooking the pasta to loosen the sauce if needed.
  • If your pan is not big enough for the entire dish you can use it to prepare the spinach sauce which you can then spoon over individual portions.
  • Heat up the salmon before assembling the dish.
  • Best served immediately. Serve on its own, with a drizzle of lemon juice and olive oil (optional), finely chopped smoked salmon or fresh herbs (parsley, tarragon or dill).
  • If you are planning to enjoy this salmon and spinach pasta over 2 days refrigerate the sauce and pasta separately (otherwise the pasta might get soggy).
  • Freezing: I recommend freezing this dish without the pasta.  It’s best to boil the pasta just before serving, heat up the rest of the ingredients and assemble the dish. 
  • Preparation time includes the time needed to cook the pasta.
  •  

Nutrition

Serving: 1serving | Calories: 389kcal | Carbohydrates: 43g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 278mg | Potassium: 907mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3362IU | Vitamin C: 9mg | Calcium: 148mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance’s instructions and adjust the temperature accordingly.

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

 

You may also like

Leave a Comment