Recipes Ingredients Seafood Recipes Salmon Recipes Salmon Pasta This 30-minute dinner stars spice-crusted salmon, spinach, and creamy noodles. Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 to 6 Jump to recipe Tuna noodle casserole may dominate the fish-and-pasta category, but this easy salmon pasta recipe deserves its place. Coated with a mixture of fennel seeds, parsley, black pepper, and a touch of brown sugar, the fish is broiled until cooked through but still moist. It’s then flaked into a pot of steaming pasta and spinach and tossed with a couldn’t-be-quicker cream sauce. It’s light yet satisfying, and the leftovers (if there are any) taste just as delicious the next day. This method of cooking salmon makes such tasty fish that you might want to serve it on its own—just follow the first two steps, and serve the fillet with a vegetable side dish instead. 24 Seafood Pasta Recipes to Serve for Casual Dinners Credit: Jake Sternquist The Best Salmon for This Recipe You'll need a one-pound piece of salmon with the skin on for this salmon pasta recipe. You can use either farmed or wild salmon here—farmed will be silkier and a bit milder in flavor, whereas wild will have a slightly stronger taste and deeper hue. Leaving the skin on keeps the fish insulated as it cooks, and it's easy to remove after the fact. Checking for Pin Bones Whenever you're cooking salmon at home, it's a good idea to check for pin bones (which aren't bones at all but thin, tiny calcified ligaments located along the length of the fish). To do so, run your finger down the center of the fillet. If you locate any, use tweezers to gently pull them out at an angle rather than straight up and down to avoid tearing the flesh. The Other Key Ingredients Fennel seed: Anise-forward and licorice-like, fennel seeds lend bold depth to the salmon rub. We don't recommend swapping them out for another spice, but if you prefer a milder taste, try adding just one or two teaspoons. Parsley: Flat-leaf parsley brings a touch of freshness to the rub. You can use dried parsley in a pinch, but the flavor will be much more subtle. Brown sugar: A tablespoon of brown sugar adds delicious sweetness to the spice coating and contrasts beautifully with the black pepper. We prefer the milder taste of light-brown sugar for this recipe, but swap in dark-brown sugar if that's what you have on hand. Pasta: Corkscrew-shaped pasta is fun to eat, and it's great for holding sauce. Penne, fusilli, or shells would also be good choices. Spinach: Either baby spinach or regular spinach can be used in this recipe. Instead of stirring it into the drained pasta, add it in the last 10 seconds of cooking the noodles and drain the two together to cook the greens a touch further. Sour cream: Full-fat sour cream makes for a richer flavor, but you can use the low-fat variety if desired. If you don't have any sour cream, use an equal amount of plain Greek yogurt instead. Lemon juice: Fresh-squeezed lemon juice adds even more brightness to the sauce. Start by stirring in two tablespoons, then taste and add more if you like it even tangier. Directions Credit: Jake Sternquist Heat broiler; make spice mixture: Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix. Credit: Jake Sternquist Press spice mix on salmon and broil: Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes. Flake the fish with a fork. Credit: Jake Sternquist Be sure to broil the salmon at least six inches below the heating element to prevent the crust from burning. And keep a close eye on the fish as it cooks as broilers can vary in strength. Credit: Jake Sternquist Cook pasta, drain, reserving some pasta water: Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Drain and reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss. Credit: Jake Sternquist Combine sour cream and lemon juice with some pasta water: And, in small bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water. Credit: Jake Sternquist Flake salmon into pasta; toss with sauce: Flake salmon into large chunks (they'll break down further when tossed with the pasta), and add to pot. Stir in sour-cream mixture, adding pasta water as needed, and serve. Credit: Jake Sternquist How to Store and Reheat Leftovers This flavorful salmon pasta dish makes delicious leftovers. Store it in an airtight container and refrigerate for 1 to 2 days. Enjoy it cold, room temperature, or reheated gently on the stovetop until warmed through. Add a splash of water to loosen the consistency, if needed, and a squeeze of lemon juice to perk up the sauce. Variation Rather than flaking the salmon into the noodles, serve the fish on top of the pasta and spinach, then drizzle with the sour-cream mixture. Frequently Asked Questions Can you bake the salmon instead of broiling in this recipe? Yes, you can bake the salmon instead of broiling it in this recipe, if desired. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper middle. Bake salmon until fish flakes easily with a fork, 15 to 18 minutes. Can I use a different fish besides salmon in this recipe? We don't recommend using a different fish in place of the salmon in this recipe. The bold flavor of the spice rub could overpower a milder fish. If you're not a fan of salmon, try one of our other seafood pasta recipes, which feature different types of fish, including tuna and anchovies. Is salmon considered a superfood? Yes, salmon is considered a superfood thanks to its high levels of omega-3 fatty acids and vitamins B and D. Omega-3 fatty acids are heart-healthy fats that boost brain function and reduce inflammation. Vitamins B and D, meanwhile, are necessary for bone health and the production of red blood cells. 5 More Recipes That Use the Broiler Broiled Striped Bass With Tomatoes and Fennel Broiled Asparagus Tarragon Shrimp Scampi Broiled Beef and Broccoli Stir-Fry With Water Chestnuts Broiled Fish With Summer Salad Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.