Garlic Butter Salmon with Creamy Spinach Linguine

Name: Garlic Butter Salmon with Creamy Spinach Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 fillets Salmon (About 6 ounces each, skin on or off, patted dry.); 2 tablespoons Unsalted Butter (Divided, room temperature.); 3 cloves Garlic (Minced.); 1/2 teaspoon Salt (Divided.); 1/2 teaspoon Black Pepper (Divided.); 1/2 teaspoon Smoked Paprika; 1 tablespoon Olive Oil; 8 ounces Linguine Pasta; 1 cup Heavy Cream; 1 cup Fresh Spinach (Roughly chopped.); 1/4 cup Grated Parmesan Cheese (Plus extra for serving.)

Garlic Butter Salmon with creamy spinach linguine on a white plate

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Creamy, juicy, and utterly comforting — Garlic Butter Salmon with Creamy Spinach Linguine is the kind of dinner that makes weeknights feel special without a ton of fuss. A silky spinach-parmesan sauce clings to tender linguine while perfectly seared salmon fillets add a rich, buttery finish. Fun fact: combining pasta and a protein in one pan sauce is a weeknight trick chefs have used for decades to get big flavor with minimal cleanup.

This recipe is special because it’s simple, fast, and boasts restaurant-quality flavor at home. It’s a family-friendly meal that kids and adults love, and it’s easy to adapt for salads, sides, or a lighter portion. If you enjoy hearty pasta dinners, you might also like my take on garlic butter chicken bites with creamy parmesan pasta which uses the same creamy sauce idea but swaps the salmon for quick pan-seared chicken. Ready to get cooking? You’ll be excited how little time this takes and how much flavor you get.

What is Garlic Butter Salmon with Creamy Spinach Linguine?

What’s in a name? Garlic Butter Salmon with Creamy Spinach Linguine sounds like a mouthful because it is — in the best way. Imagine garlic-scented butter browning and sealing in salmon juices while a velvety spinach cream coats every strand of linguine. Wondering who named it — a romantic dinner planner or someone who simply loves butter and garlic? Maybe both.

Is it fancy? A little. Is it approachable? Absolutely. After all, “the way to a man’s heart is through his stomach,” and this dish might be the universal shortcut. Give it a try and see who you’ll impress at your next dinner.

Why You’ll Love This

This dish wins on three big fronts:

Main highlight: A silky, garlicky cream sauce studded with wilted spinach and Parmesan that wraps the linguine and pairs perfectly with flaky, buttery salmon.
Cost-saving benefits: Making this at home saves on restaurant prices while giving you control over portions and ingredients — use less cream, swap in whole-wheat pasta, or buy salmon on sale.
Flavorful toppings: A squeeze of lemon, extra freshly cracked black pepper, and a sprinkle of extra Parmesan or chopped parsley take this from great to unforgettable.

If you enjoy bold seafood pastas, you might also be curious about a Cajun shrimp and salmon with garlic cream sauce which plays with heat and spice in the same comforting format. Try this recipe tonight — it’s a crowd-pleaser that’s easy to master and fun to make.

How to Make: Quick Overview

This recipe is delightfully straightforward: pan-sear salmon for a golden crust, make a quick garlic-infused cream sauce with spinach and Parmesan, cook linguine, then toss everything together. The sauce is creamy, the salmon keeps a tender center, and the dish finishes with a slight buttery crisp on the fish.

Prep and cook time: about 25–30 minutes total.
Simplicity: minimal ingredients, basic techniques.
Standout element: the creamy spinach sauce that doubles as the pasta toss and the finishing sauce for the salmon.

Ingredients

2 salmon fillets (about 6 ounces each), skin on or off, patted dry
2 tablespoons unsalted butter, divided, room temperature
3 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon smoked paprika
1 tablespoon olive oil
8 ounces linguine pasta
1 cup heavy cream
1 cup fresh spinach, roughly chopped
1/4 cup grated Parmesan cheese, plus extra for serving

Directions

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon of butter over medium heat until the butter foams. Season both sides of the salmon with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Place salmon in the skillet skin-side down if skin-on. Sear without moving for 4–5 minutes until a golden crust forms. Flip and cook 4–5 more minutes until cooked through (internal temperature about 125–135°F for medium). Remove salmon and set aside on a plate tented with foil.
In the same skillet, reduce heat to medium-low and add the remaining 1 tablespoon butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned; watch closely to prevent burning.
Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan for flavor. Stir in the chopped spinach and grated Parmesan cheese until the spinach wilts and the cheese melts, about 2–3 minutes. Taste and season with the remaining salt and pepper as needed.
Meanwhile, cook the linguine according to package directions in salted boiling water until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and immediately add it to the skillet with the cream sauce, tossing to combine. Add a splash of reserved pasta water if needed to loosen the sauce to your desired consistency.
Plate the creamy linguine, then place a seared salmon fillet on top of each portion. Finish with extra Parmesan, a squeeze of lemon if desired, and a sprinkle of chopped parsley or cracked black pepper. Serve warm and enjoy.

Garlic Butter Salmon with Creamy Spinach Linguine

What to Serve With

A crisp green salad with lemon vinaigrette to cut through the creaminess.
Roasted asparagus or broccoli for added texture and color.
Warm crusty bread or garlic toast to mop up any leftover sauce.
A light white wine such as Pinot Grigio or Sauvignon Blanc, or a sparkling water with lemon for a non-alcoholic option.

Top Tips for Perfecting

Salmon doneness: Aim for 125–135°F for moist, slightly pink salmon. Thicker fillets may need an extra minute per side.
Butter and oil: The olive oil raises the smoke point so the butter won’t burn when searing the salmon.
Spinach: Use fresh spinach and add it to the sauce just long enough to wilt — overcooking makes it lose color and texture.
Sauce consistency: Save a bit of pasta water to loosen the sauce; the starchy water helps the cream cling to the linguine.
Substitutions: Use half-and-half instead of heavy cream for lighter sauce, or swap Parmesan for Pecorino Romano for a sharper finish.
Avoid overcrowding the pan when searing salmon — it steams instead of searing if crowded.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the salmon separate from the pasta if possible to preserve texture.
Freezing: The creamy pasta is not ideal for freezing; heavy cream can separate. If you must freeze, store only the cooked salmon for up to 1 month and thaw in the refrigerator before reheating.
Reheating: Gently reheat pasta in a skillet over low heat with a splash of milk or cream to revive the sauce, stirring constantly. Reheat salmon in the oven at 275°F for 10–15 minutes until warmed through to avoid overcooking.

FAQs

Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess moisture before adding it to the sauce. Fresh spinach gives a better texture and brighter color.

What type of salmon is best for this recipe?
Firm, fresh fillets like Atlantic or sockeye work well. Choose fillets of similar thickness so they cook evenly.

Can I make this dairy-free?
Yes — use a dairy-free butter and coconut cream or a cashew cream substitute, and swap vegan Parmesan for a dairy-free option.

How do I make the sauce thicker or thinner?
To thicken, simmer a little longer to reduce the cream. To thin, stir in reserved pasta water or a splash of milk until you reach the desired consistency.

Is this recipe suitable for meal prep?
Partially. Make the sauce and pasta, store separately from the salmon, and reheat gently before serving. Salmon is best freshly seared for optimal texture.

Conclusion

This Garlic Butter Salmon with Creamy Spinach Linguine is a weeknight hero: simple techniques, quick prep, and a rich, comforting result that’s perfect for family dinners or a cozy date night. The creamy sauce, buttery seared salmon, and tender linguine create a balanced plate that’s easy to personalize and impressive to serve. For additional inspiration and a similar flavor profile with a different twist, check out this lovely take on garlic butter creamed spinach salmon from Garlic Butter Creamed Spinach Salmon – Half Baked Harvest. Try it, share it, and enjoy the delicious payoff of something home-cooked and heartfelt.