Lemon Garlic Salmon Pasta

  • 4 salmon skin-on fillets
  • 2 tbsp olive oil 
  • ½ tsp onion minced 
  • 4 garlic cloves sliced
  • 3 cups baby spinach  
  • 1 Tbsp of butter
  • 1 ½ cup cream
  • 2 tsp of Trader’s Joes 21 Salute seasoning
  • Half of a lemon, squeezed
  • salt and pepper to taste  
  • Handful of pasta (Banza chickpea pasta works great as a delicious gluten free option)


  • Pat the salmon fillets down then drizzle with olive oil and season with salt and pepper. 
  • Heat a large pan over medium-high heat then place the salmon, skin-side down, in the pan and allow to cook for 3-4 minutes until the skin is crisp. 
  • Carefully flip over and cook for another minute. Remove from the pan and set aside. Be careful to not get splashed by the hot oil.
  • Cook in the same pan for 1 minute per side until almost cooked through. 
  • Remove and set aside. 
  • Add the onion and garlic to the pan with a pat of butter. 
  • Cook until fragrant then add the spinach. 
  • Cook until the spinach is wilted then pour in the cream. Add a squeeze of lemon juice and season with salt, 21 Salute, and pepper. 
  • Allow to simmer for a few minutes until the sauce easily coats the back of a spoon. 
  • Add the salmon back to the sauce and cook for another minute to warm through the seafood. 
  • Spoon some of the sauce over cooked pasta and toss.
  • Serve the pasta topped with the salmon and sauce. Garlic toast is a great pairing or garden salad.

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