What to Make With Salmon and Spinach Tonight

Three approaches to a dinner that feels both nourishing and satisfying, built from pantry staples.

Salmon and spinach are a natural pairing—the richness of the fish balances the earthy green, and they cook in roughly the same time. Add tomatoes and pasta to the mix, and you've got the bones of something really good. Whether you're after something light or more substantial, these ingredients bend easily to what you're craving.

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Salmon and Spinach Pasta with Cherry Tomatoes

Total Time: 25 minutes • Serves: 2

A light and elegant pasta dish featuring flaked salmon, wilted spinach, and fresh cherry tomatoes tossed in a simple garlic and olive oil sauce.

Ingredients

8 oz pasta
6 oz salmon fillet
2 cups fresh spinach
1 cup cherry tomatoes
3 cloves garlic, minced
3 tablespoons olive oil
1/2 lemon
Salt and pepper to taste
Red pepper flakes (optional)
Parmesan cheese for garnish

Instructions

Bring a pot of salted water to boil and cook pasta according to package directions until al dente; drain and reserve 1/2 cup pasta water.
While pasta cooks, season salmon with salt and pepper, then pan-sear skin-side down in 1 tablespoon olive oil for 4-5 minutes per side until cooked through; flake into bite-sized pieces.
In the same pan, heat remaining 2 tablespoons olive oil over medium heat, add minced garlic and cook for 30 seconds until fragrant.
Add halved cherry tomatoes and cook for 2 minutes, then stir in spinach until wilted, about 1 minute.
Toss cooked pasta with the tomato-spinach mixture, flaked salmon, and reserved pasta water to create a light sauce; season with salt, pepper, and red pepper flakes.
Squeeze fresh lemon juice over the dish, top with Parmesan cheese, and serve immediately.

Quick Variations

Lighter Option

Skip the cream and let fresh tomatoes shine. Toss wilted spinach and salmon with your pasta, then finish with a squeeze of lemon and a thread of good olive oil. It's bright, quick, and lets each ingredient speak for itself.

Hearty Option

Build depth with a tomato-based sauce simmered with garlic and a splash of white wine. Layer in the salmon and spinach toward the end so they stay tender. It feels like something you'd order at a good trattoria.

Vegetarian or Flexible Option

Make this entirely without the salmon and you still have something wonderful—sauté spinach with tomatoes, garlic, and red pepper flakes, then toss with warm pasta and good cheese. It's equally satisfying as a standalone dish.

Simple Substitutions

Protein Substitutes

Trout or halibut
Canned or jarred tuna
White beans or chickpeas
Shrimp
Chicken breast

Carb Substitutes

Fettuccine or pappardelle
Brown rice or farro
Polenta
Couscous
Crusty bread for soaking sauce

Flavor Boosters

Capers and anchovies for briny punch
Fresh dill or basil
Red pepper flakes for heat
Garlic and shallots for depth
Parmesan or ricotta for richness

Common Questions

Should I cook the salmon separately or in the sauce?

Both work. Cooking it separately gives you control over doneness, while poaching it gently in the sauce infuses everything with salmon flavor. Choose based on your mood and how much time you have.

When should I add the spinach?

Add it at the very end, off heat if possible. Fresh spinach wilts in seconds from residual warmth, so stirring it in just before serving keeps it vibrant and prevents overcooking.

Can I make this ahead?

The sauce keeps well for a day or two. Cook the salmon fresh when you're ready to eat, then warm the sauce gently and combine everything. Reheating cooked salmon can dry it out.