Description
A rich, velvety salmon pasta dish designed for meal prep that stays creamy and delicious throughout the week. Using just five main ingredients, this quick 20-minute meal provides substantial nutrition and flavor without the mid-afternoon crash.
Ingredients
Scale
- 12 ounces (340 grams) dry penne or rigatoni pasta
- 2 tablespoons salted butter (divided)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 2 (6-ounce) salmon fillets, fresh or thawed frozen
- 2 large handfuls fresh baby spinach
- 1 lemon, zested and juiced
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, undercooking by about one minute. Reserve one cup of starchy pasta water before draining, then set pasta aside.
- Pat salmon fillets dry and season generously with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add salmon and cook 4-5 minutes until golden brown. Flip and cook 2-3 minutes until flaky. Remove from pan and flake into chunks with a fork.
- Reduce skillet heat to medium. Add remaining 1 tablespoon of butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and scrape up browned bits from the bottom of the pan.
- Lower heat to low. Add softened cream cheese and heavy cream to the skillet. Whisk constantly until cream cheese is melted and sauce is smooth, about 2-3 minutes. Add a splash of reserved pasta water if too thick.
- Add cooked pasta to the sauce and toss to coat. Fold in flaked salmon and fresh spinach. Residual heat will wilt the spinach in about a minute.
- Stir in Parmesan cheese, lemon zest, and lemon juice. Taste and adjust seasoning with salt or pepper. If sauce is too thick, add more pasta water. Serve immediately or cool for meal prep.
Notes
For meal prep, undercook the pasta by one minute to prevent mushiness. Store in airtight containers in the fridge for up to 4 days. Reheat in microwave in 30-second intervals, adding a splash of water or broth if needed. To prevent dairy separation, keep heat low when adding cream cheese and heavy cream. Canned salmon can be substituted for fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: salmon pasta, creamy pasta, meal prep, quick dinner, healthy lunch, omega-3, gluten-free option, 20 minute meals