Salmon Pasta with Mixed Greens Recipe

If you’re craving something both elegant and comfortingly simple for dinner, this Salmon Pasta with Mixed Greens Recipe is going to be your new go-to. I absolutely love how fresh yet indulgent it feels—the creamy sauce paired with perfectly seared salmon and bright mixed greens makes it an all-around winner that’s easy enough for weeknights but fancy enough for guests. Stick around, and I’ll walk you through exactly how to get those flavors just right, every single time.

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Ingredients You’ll Need

One of the reasons I rely on this Salmon Pasta with Mixed Greens Recipe is because the ingredients work so well together yet stay simple. You’ll want to shop for fresh salmon and crisp mixed greens, which add that lovely earthy pop at the end.

• Pasta: Go for tagliatelle, fettuccine, or linguine—long and sturdy noodles hold the sauce beautifully.
• Shallot: Adds subtle sweetness and depth without overpowering the dish.
• Garlic: Essential for that aromatic base; use fresh cloves for the best punch.
• Butter: For searing the salmon to get that gorgeous crust and mildly rich flavor.
• Salmon fillet: Skin removed and checked for bones; fresh or thawed works great.
• Dry white wine: Helps create a light acidic base for your cream sauce—pinot grigio or sauvignon blanc are my favorites.
• Double/heavy cream: This is the heart of the sauce; brings the luscious texture.
• Mixed greens: Think spinach, arugula, or watercress—freshness and a peppery bite.
• Lemon zest and juice: Elevates the creaminess with brightness and a little zing.
• Salt: To taste, essential for seasoning and bringing out all the flavors.
• Fresh parsley: Chopped as a garnish, adding a touch of color and herbal freshness.

Variations

I love that this Salmon Pasta with Mixed Greens Recipe is like a blank canvas—you can get creative or keep it classic. Over time, I’ve played with a few tweaks that add excitement without extra effort.

• Add a bit of heat: I sometimes throw in a pinch of red pepper flakes when sautéing shallots and garlic for a subtle kick that my family adores.
• Switch up the greens: If you prefer something milder, baby kale or chard works beautifully; just adjust cooking time accordingly.
• Make it lighter: For a healthier option, swap heavy cream with half-and-half or a creamy cashew sauce for a dairy-free twist.
• Use smoked salmon: When I’m in a rush, swapping cooked salmon for quality smoked salmon at the end gives a smoky depth and quick prep advantage.

How to Make Salmon Pasta with Mixed Greens Recipe

Step 1: Cook Pasta to Al Dente Perfection

Start by bringing a large pot of salted water to a rolling boil. Cooking pasta with plenty of salt is crucial—it’s your chance to season it right from the beginning. I usually add enough salt so the water tastes like the sea. Add your pasta and cook according to package instructions until just al dente (that tender-but-firm bite). Before draining, scoop out about a cup of the pasta water and set it aside. This starchy water will help your sauce cling to the pasta beautifully later on.

Step 2: Sear the Salmon

While the pasta cooks, get your salmon ready. Remove the skin carefully—this helps achieve those nice seared edges—and double-check for any pin bones (a little tweezers works wonders). Cut the fillet into bite-sized chunks and season with salt and pepper. Heat a tablespoon of butter in a large skillet over medium-high heat until shimmering, then add the salmon pieces. Sear them for about 2-3 minutes on all sides until they’re just cooked through. You want that golden crust but still juicy inside. Transfer them to a plate; don’t overcrowd the pan or they’ll steam rather than sear.

Step 3: Build the Creamy Sauce

In the same pan, add a splash of olive oil and toss in finely chopped shallots along with minced garlic. Keep the heat low so they soften gently without browning—about 1-2 minutes. Then ramp it to medium and pour in your dry white wine. Let it simmer and reduce for 5-7 minutes until most of the liquid has evaporated, concentrating the flavors. Now, stir in the heavy cream, mixed greens, salt, lemon zest, and lemon juice. The greens will wilt down nicely and add freshness to balance all the richness. Give it a good mix, letting everything meld together.

Step 4: Finish by Combining Pasta and Salmon

Add the drained pasta directly to the sauce, tossing gently to coat each strand in that luscious, flavorful mixture. If the sauce feels too thick, splash in some of your reserved pasta water a little at a time—this is a game changer for silky texture and helps the sauce stick. Finally, nestle the seared salmon pieces on top, sprinkle chopped fresh parsley, and you’re ready to serve.

How to Serve Salmon Pasta with Mixed Greens Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley for color and a few lemon wedges on the side. If I’m feeling fancy, I add a light dusting of freshly grated Parmesan or a drizzle of high-quality extra virgin olive oil—both add a nice depth without competing with the delicate salmon flavors.

Side Dishes

For sides, I like to keep things fresh and simple. A crisp green salad with citrus vinaigrette or some roasted baby potatoes tossed in herbs pairs beautifully. Occasionally, I’ll whip up some garlic bread if we’re craving a little extra comfort and texture contrast.

Creative Ways to Present

When I’ve had friends over, I like to plate this by twirling the pasta into neat nests and topping them with salmon chunks, garnished with a sprig of parsley and a twist of lemon zest. It makes the dish feel special but still approachable, perfect for that casual dinner party vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover salmon pasta in an airtight container in the fridge for up to 2 days. Since the salmon is cooked, it holds up well, though the pasta can absorb the sauce a bit over time, which is totally normal. I find it tastes best reheated gently rather than microwaved aggressively.

Freezing

If I want to freeze this dish, I usually separate the salmon from the pasta before freezing. Pasta and cream sauce don’t always freeze well together, but the salmon freezes fine on its own. When ready to eat, I reheat the pasta with fresh cream or broth to freshen it up.

Reheating

The best way I’ve found to reheat is in a skillet over low heat. Add a splash of cream or pasta water to loosen the sauce, gently warming until heated through. This keeps the salmon tender and the sauce creamy, avoiding that rubbery microwave effect.

FAQs

Final Thoughts

This Salmon Pasta with Mixed Greens Recipe has become a staple in my kitchen because it balances comfort and freshness so beautifully. I love serving it when I want something that feels both nourishing and a little special, and my family always goes crazy for it. Give it a try—you’ll end up making it on repeat just like I do. Trust me, once you taste that creamy sauce with lemony greens and tender salmon, you’ll be hooked!

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