Creamy, juicy, and bursting with garlicky goodness, Garlic Butter Salmon with Creamy Spinach Linguine is the kind of weeknight dinner that feels special without the fuss. This dish combines a perfectly seared salmon fillet with a silky spinach-parmesan cream sauce tossed through tender linguine — comforting, elegant, and ready in about 30 minutes. Fun fact: many coastal kitchens pair rich seafood with cream and greens because the acidity of lemon or wine wasn’t always available; the result was often even richer flavor profiles that families treasured. If you love easy seafood dinners, you’ll appreciate this recipe’s balance of speed and restaurant-quality taste. For more seafood inspiration, try this take on garlic butter salmon for another spin on the classic garlic butter salmon with creamy spinach linguine.
What is Garlic Butter Salmon with Creamy Spinach Linguine?
What’s in a name? Plenty of deliciousness. Garlic Butter Salmon with Creamy Spinach Linguine literally describes the stars: salmon seared in garlic butter sitting on a bed of creamy spinach-laced linguine. Where did the name come from — a chef’s daydream, a quick pantry rescue, or pure love? Maybe all three. Who can resist a plate that practically whispers comfort? After all, many cooks still joke that “the way to a man’s heart is through his stomach.” Whether you’re cooking for family, friends, or yourself, this recipe is an easy win — give it a try and see why it becomes a repeat on dinner rotation.
Why You’ll Love This
- Comforting and balanced: The creamy spinach sauce clings to linguine while the salmon adds juicy, rich protein for a perfectly balanced plate.
- Budget-friendly and satisfying: Making this at home is far cheaper than dining out, and you control portion sizes and ingredients.
- Flavor boosters: Garlic, butter, smoked paprika, and Parmesan create layers of savory flavor that feel indulgent without being complicated.
Compared to similar recipes on the blog, this version is streamlined for weeknights and focuses on quick searing and a single-skillet sauce, making cleanup easier. If you enjoyed our creamy mushroom and spinach dishes, this one brings seafood to the same cozy table. Ready to make it? Let’s get cooking.
How to Make
Quick Overview
This recipe is straightforward: sear salmon until golden, make a garlic-butter cream sauce with spinach and Parmesan in the same pan, cook linguine, and toss everything together. Expect a creamy texture, vibrant green from spinach, and a lightly crispy finish on the salmon. Prep and cook time combined is about 25–35 minutes, perfect for busy weeknights or a relaxed weekend meal.
Ingredients
- 2 salmon fillets — skin removed or left on, about 6 ounces each, patted dry
- 2 tablespoons unsalted butter — divided, room temperature for melting and searing
- 3 cloves garlic — minced finely
- 1/2 teaspoon salt — divided, adjust to taste
- 1/2 teaspoon black pepper — freshly ground if possible
- 1/2 teaspoon smoked paprika — for warmth and color
- 1 tablespoon olive oil — for searing
- 8 ounces linguine pasta — dry weight
- 1 cup heavy cream — full fat for best creaminess
- 1 cup fresh spinach — roughly chopped if large leaves
- 1/4 cup grated Parmesan cheese — freshly grated for melty texture
Directions
- Prepare the pasta: Bring a large pot of salted water to a boil and cook 8 ounces linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Season the salmon: Pat 2 salmon fillets dry and season evenly with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
- Sear the salmon: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted and the pan is hot, add the salmon fillets. Sear for about 4–5 minutes on the first side without moving them to get a golden crust. Flip and cook another 4–5 minutes until cooked through (internal temperature about 125–135°F for medium). Remove salmon from the skillet and set aside on a plate.
- Make the garlic butter sauce: In the same skillet, reduce heat to medium-low and add the remaining 1 tablespoon unsalted butter. Add 3 cloves minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add cream and greens: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1 cup fresh spinach and 1/4 cup grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into a creamy sauce; if the sauce seems thick, add a splash of reserved pasta water to loosen. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine with pasta: Toss the cooked linguine into the creamy spinach sauce until evenly coated, adding a little reserved pasta water if necessary to achieve a silky texture.
- Finish and serve: Plate the creamy spinach linguine and top each serving with a seared salmon fillet. Spoon any pan juices over the salmon and serve immediately while warm. Enjoy!
What to Serve With
- A crisp green salad with lemon vinaigrette to cut the richness
- Roasted asparagus or green beans with a squeeze of lemon
- Garlic bread or crusty baguette to soak up sauce
- A light, citrus-forward white wine like Sauvignon Blanc or a dry Riesling
- For non-alcoholic pairing, sparkling water with a splash of lemon
Top Tips for Perfecting
- Salmon doneness: For tender, flaky salmon, remove from heat at 125–130°F and let it rest; carryover heat will finish cooking.
- Sauce consistency: Use reserved pasta water to thin the sauce — the starchy water helps bind it to the linguine.
- Spinach choice: Baby spinach works without chopping; large leaves shred easily when stirred.
- Cheese: Freshly grated Parmesan melts better than pre-grated powders.
- Flavor boost: Finish with a squeeze of lemon and a sprinkle of chopped parsley or crushed red pepper for brightness and contrast.
- Common mistake: Avoid overheating the cream — simmer gently to prevent separation.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep salmon and pasta together or separate if preferred.
- Freezing: Creamy pasta sauces with dairy don’t freeze well; freezing is not recommended. If you must, freeze salmon only for up to 1 month and thaw slowly.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to restore sauce creaminess, stirring frequently. Microwave on low power in short bursts, stirring between intervals.
FAQs
Can I use a different type of pasta?
Yes — fettuccine, spaghetti, or tagliatelle all work well. Adjust cooking time per package directions.
What if I don’t have heavy cream?
You can use half-and-half plus a tablespoon of butter per cup for extra fat, though the sauce will be slightly lighter.
Can I make this dairy-free?
Yes — use dairy-free butter and a non-dairy cream alternative, and swap Parmesan for a dairy-free cheese or nutritional yeast.
How do I know when salmon is done?
Salmon flakes easily with a fork when done. For precise cooking, aim for 125–135°F internal temperature for moist results.
Can I prep parts ahead of time?
Yes — mince garlic, grate cheese, and wash spinach ahead. Cook pasta fresh and sear salmon just before serving for best texture.
Conclusion
This Garlic Butter Salmon with Creamy Spinach Linguine is an effortless weeknight winner — creamy, flavorful, and satisfying enough for guests but simple enough for a busy night. It proves that home cooking can be both economical and elegant; once you try it, you’ll likely find yourself making it again and again. For another great version of creamy garlic-butter salmon with greens, check out this similar Garlic Butter Creamed Spinach Salmon on Half Baked Harvest for inspiration and variations. Enjoy, and don’t forget to share this recipe with family and friends!
Garlic Butter Salmon with Creamy Spinach Linguine
Equipment
- Large Pot
- Large Skillet
Ingredients
Ingredients
- 2 fillets Salmon skin removed or left on, about 6 ounces each, patted dry
- 2 tablespoons Unsalted Butter divided, room temperature for melting and searing
- 3 cloves Garlic minced finely
- 1/2 teaspoon Salt divided, adjust to taste
- 1/2 teaspoon Black Pepper freshly ground if possible
- 1/2 teaspoon Smoked Paprika for warmth and color
- 1 tablespoon Olive Oil for searing
- 8 ounces Linguine Pasta dry weight
- 1 cup Heavy Cream full fat for best creaminess
- 1 cup Fresh Spinach roughly chopped if large leaves
- 1/4 cup Grated Parmesan Cheese freshly grated for melty texture
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil and cook 8 ounces linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Season the salmon: Pat 2 salmon fillets dry and season evenly with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
- Sear the salmon: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted and the pan is hot, add the salmon fillets. Sear for about 4–5 minutes on the first side without moving them to get a golden crust. Flip and cook another 4–5 minutes until cooked through (internal temperature about 125–135°F for medium). Remove salmon from the skillet and set aside on a plate.
- Make the garlic butter sauce: In the same skillet, reduce heat to medium-low and add the remaining 1 tablespoon unsalted butter. Add 3 cloves minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add cream and greens: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1 cup fresh spinach and 1/4 cup grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into a creamy sauce; if the sauce seems thick, add a splash of reserved pasta water to loosen. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine with pasta: Toss the cooked linguine into the creamy spinach sauce until evenly coated, adding a little reserved pasta water if necessary to achieve a silky texture.
- Finish and serve: Plate the creamy spinach linguine and top each serving with a seared salmon fillet. Spoon any pan juices over the salmon and serve immediately while warm. Enjoy!