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Lemon Sage Salmon Pasta with Spinach

This Lemon Sage Salmon Pasta features tender salmon fillets seared until golden, tossed with al dente pasta, fresh sage, garlic, and bright lemon zest. Finished with Parmesan and olive oil, it delivers a light yet comforting dish with clean, balanced flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 8 oz pasta linguine, fettuccine, or spaghetti
  • 2 salmon fillets about 6 oz each
  • 2 tablespoons olive oil
  • 6 –8 fresh sage leaves
  • 2 cloves garlic minced
  • 1 lemon zested and juiced
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes optional

Equipment

  • Large pot for pasta
  • Large skillet or frying pan
  • Tongs or spatula
  • Lemon zester
  • Chef's knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
  2. Season the salmon fillets with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the salmon for 3–4 minutes per side until just cooked through. Remove from the skillet and set aside.
  3. Add the remaining olive oil to the same skillet. Add the sage leaves and garlic and sauté for 1–2 minutes until fragrant and the sage is lightly crisp.
  4. Add the cooked pasta to the skillet along with lemon juice, lemon zest, and a splash of reserved pasta water. Toss gently to coat.
  5. Flake the salmon into large pieces and add it to the pasta. Toss gently to combine.
  6. Remove from heat and sprinkle with Parmesan cheese and red pepper flakes if using. Taste and adjust seasoning before serving.