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Cheesy Salmon Pasta with Spinach & Mushrooms

If you’re looking for a way to eat more salmon, this cheesy salmon pasta with spinach and mushrooms is a delicious way to make that goal!

quick and easy salmon pasta recipe

Cheesy Salmon Pasta with Mushrooms & Spinach

I’m always looking for ways I can sneak in a bit of salmon to get my pickier eaters a serving of heart healthy omega three fatty acids. I like to find creative ways for everyone in my family of six to get more salmon without having to dish out $50 for dinner for us all. My family really enjoys this versatile salmon recipe, and yours will too! 

This Cheesy Salmon Pasta with Spinach & Mushrooms is a wonderfully delicious and frugal way to eat more salmon.

Not only is this pasta delicious, it also cooks up in a jiffy. Cooking salmon is actually really easy and this entire meal can be on the table in under 30 minutes.. So read on and be inspired to try something new tonight!

What’s the best type of salmon to use in this recipe?

I always recommend that you buy wild caught Alaska Sock-eye salmon whenever possible. It’s a little more expensive than farmed salmon, the health benefits are significantly better. Farmed salmon has much more fat that wild-caught salmon and it does not have the beneficial ratio between healthy Omega 3s and bad Omega 6s that are so good in wild-caught either. Read more about the differences here.

plated salmon pasta recipe


Sitka Salmon

I have found wild-caught salmon at both Costco and Aldi, I’ve bought it from Butcher Box, and most recently I was sent some Sitka Salmon to try out. Normally, I’m skeptical of the home delivery foods (I’m not sure why – we buy plenty from Amazon). But the Sitka Salmon was really nice. I appreciate the attention to the packaging too.

sitka salmon share

It included a recyclable plastic liner, compostable foam – just put it in your home compost and watch it disappear! If you don’t have a compost heap, simply dissolve the foam in water and you have a nutritious food to feed your plants! How awesome is that?

Additionally, the salmon is first rate. It’s wild-caught, just the way I like it. It’s traceable to fishermen who are paid an above average salary for their work, and the company purchases carbon offsets and promotes small-scale fisheries and conservation in Alaska too. Finally a salmon I can feel good about having shipped right to my door!

The good people at Sitka Salmon would like to give you $25 off one of their Premium Sitka Seafood Shares. Just click on my link and use SITKASOCIAL. This code is good through March 15, 2020 so don’t delay trying it out!

cook the veggies and the salmon

What type of vegetables can I use in this pasta?

That’s up to you! We really like the combo of spinach and mushrooms. If you don’t like mushrooms, feel free to leave them out. Broccoli and zucchini are also great in this delicious salmon pasta.

banza pasta

How about the pasta?

You can use whatever typs of past floats your boat. I like the organic pasta I buy at Costco, but if you’re gluten-free, Aldi has a great option for you. If you’re on a low-carb diet, I have an option for you too! We recently tried a high protein pasta made from chickpeas called Banza Pasta that is quite tasty too! It has 25 g of protein and 13 g of fiber per serving! 

delicious salmon pasta

How to Make Cheesy Salmon Pasta Recipe

Gather your ingredients, and boil a big pot of salted water for cooking your pasta. When the water is boiling, add pasta and cook according to package instructions. I like my pasta a little al dente, so I don’t usually cook it as long as the package says. Drain, and reserve pasta for later.

While the pasta is cook, heat butter or oil over medium heat in a large pot. I love my 7 1/4  qt, oven proof Le Creuset Dutch Oven, by the way. It was expensive but worth every penny!

Once the butter is melted, salt and pepper salmon fillets, then cook skin side down for 3-4 minutes. Flip salmon and cook for 3-4 more minutes. The skin should be crispy and easy to peel off after you flip it, so peel that skin off. 

If you need another tablespoon of butter, or olive oil if you prefer, add it now. Then add diced onions and sliced mushrooms and cook for 2-3 minutes, or until the onions are translucent. Add garlic and cook another 1 -2 minutes. Put the salmon back in the pot

Take off the skin from the salmon, and using your spatula, break it into small pieces. Also add spinach and mushrooms, cook for 2-3 minutes, until everything is cooked through. {By the way, I’ve found that by chopping my spinach up very small, I can claim it’s an herb, and my picky eaters don’t even notice it. If I didn’t have picky eaters, I would not chop it so small.}  By now, your pasta should be finished cooking and you can add it to the pot with the veggies and the salmon.

Reduce heat to low. Add two cups of shredded cheese and stir until melted. You should end up with an ooey-goey delightful pasta. Remove from heat and top with the Parmesan cheese, salt and pepper to taste. 

Grab a fork and dig in! I think this dish is so tasty, I don’t even need to bother with a plate. 😉

Want the printable recipe? Here you go!

Yield: 6 servings

Cheesy Salmon Pasta with Mushrooms & Spinach

Cheesy Salmon Pasta with Mushrooms & Spinach

Quick and easy pasta recipe and a great way to stretch salmon so everyone in your family can have a serving without breaking the bank.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 pound pasta
  • 12 ounces salmon {preferably wild caught from Alaska}
  • 2 tablespoons butter, split
  • 1/2 onion, diced
  • 3 cloves garlic, pressed
  • 2 cups fresh spinach, chopped small if you're feeding picky eaters
  • 6 ounces fresh mushrooms, sliced
  • 2 cups shredded cheese {I used a combo of French Comte & sharp white cheddar}
  • 1/2 cup shredded Parmesan
  • Salt & Pepper to taste

Instructions

  1. Boil a pot of water and cook pasta according to package directions. Drain and set aside.
  2. While the pasta is cooking, heat one tablespoon butter over medium heat in a pan big enough to accommodate the finished dish.
  3. Add the salmon skin side down and cook for 3-4 minutes, then flip and cook for 3-4 more minutes. Once flipped, remove the skin from the salmon and discard.
  4. Add another tablespoon butter if needed, then cook the onions and mushrooms for 2-3 minutes. Add garlic and cook for 2-3 more minutes.
  5. Reduce heat to low, add the 2 cups shredded cheese and stir until the cheese is melted.
  6. Remove from heat, add Parmesan cheese and salt and pepper to taste.
  7. Enjoy!

    Notes

    I recommend wild-caught Alaska salmon in all my salmon recipes. Feel free to experiment with veggies based on your preference.

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 540Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 108mgSodium: 612mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 35g

    Nutritional data is not always correct.

    What’s your favorite way to eat salmon?

    salmon pasta with mushrooms and spinach

    If you’d like more salmon recipe inspiration, here you go!

    Salmon Street Tacos

    Greek Salmon Sheet Pan Dinner

    Creamy Salmon Pasta with Lemon Caper Cream Sauce

    10 Minute Greek Salmon Salad

    And don’t forget to save $25 on your first salmon order today!

    From Scratch and Delicious Instant Pot Lasagna Soup

     Want all the fresh from-scratch lasagna flavors in a fraction of the time? Try delicious and hearty instant pot lasagna soup, one of my favorite one-pot meals on the table in about 30 minutes.

    lasagna soup made in the instant pot

    From Scratch and Delicious Instant Pot Lasagna Soup

    At 6 pm the other night, my kids said they wanted me to make lasagna for dinner. I love making lasagna, but it’s not a meal I can start at 6 pm if I want to feed my family before 8 pm. While I can’t make lasagna from scratch in a hurry, I can make a quick lasagna soup in my instant pot! 

    I know what you might be thinking. Lasagna does not sound good as a soup, Michelle. I understand where you’re coming from, but please believe when I say this is absolutely delicious. Even my super skeptical kids actually like this soup. 

    In fact, my eldest daughter even said she thinks it taste like Chef Boyardee canned raviolis. You know what? I’ll take it. LOL!

    I love that Instant Pot lasagna soup is a quick and easy meal I can make in a hurry! It’s hearty, delicious, and filling. If you want all the flavors of lasagna from scratch, but don’t have the time on hand to make it happen, try this delicious instant pot recipe instead!

    delicious and easy instant pot lasagna soup

    Let’s Make this One Pot Lasagna Soup in the Instant Pot


    Put the oil in your instant pot and heat it using the sauté function. Once it’s hot, add beef and cook until it’s mostly browned, about 5 minutes. Add the onion and garlic and cook for 2-3 minutes longer until the onion is fragrant and translucent.

    If possible, I recommend using organic ground beef. I source mine from a farmer right down the road, but if you aren’t that lucky, I highly recommend checking out Butcher Box. I’ve personally tried Butcher Box and think it’s a great way to get 100% grass-fed beef, heritage breed pork, and free-range organic chicken delivered right to your door! Use my affiliate link to get free bacon for life
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    I use my 8-qt Instant Pot for all my recipes. I used to have a smaller 6 QT version, but I love the 8 qt even more. For my family of six, it just gives me a little more capacity.

    Now add chicken broth, tomatoes, seasoning, and noodles. You can cancel the sauté function first if you want, but I leave it on as it helps heat everything up before I start the pressure cooking.

    Lasagna Soup - easy one pot meal from SimplifyLiveLove.com

    What type of noodles works best in lasagna soup?

    For the noodles, I recommend breaking up lasagna noodles, or using any thicker noodles – rotini etc – that takes at least ten minutes to cook. Don’t use quick cooking noodles or they will over-cook in the instant pot and turn to mush. That’s a yucky thing to have happen.

    Stir to combine. Put the lid on the instant pot, lock into place, and make sure the pressure valve is set to sealing. Cook on manual high for four minutes. It will take about 15 minute for the pressure cooker to come to pressure.

    lasagna soup in bowls

    While the noodles are cooking, mix the cheeses together in a separate bowl. Spoon desired amount into soup bowls, top with soup and enjoy all the goodness of lasagna in about twenty more minutes!

    After the 4 minutes are up, naturally release pressure for 5 minutes, then manually release the rest.

    Carefully open the instant pot. Ladle soup into bowls and add a couple tablespoons of the cheese mixture, and enjoy!


    best ever lasagna soup

    Yield: 8

    Hearty & Delicious Instant Pot Lasagna Soup

    delicious and easy instant pot lasagna soup

    Quick, easy, and delicious one pot meal made right in your instant pot- on your table in about 30 minutes.

    Prep Time 5 minutes
    Cook Time 10 minutes
    Additional Time 15 minutes
    Total Time 30 minutes

    Ingredients

    • 1 tablespoon high heat oil, avocado oil is my go-to
    • 1 pound ground meat, ground beef or Italian sausage or a mix of the 2
    • ½ yellow onion, diced
    • 2 cloves garlic, crushed
    • 6 cups chicken broth
    • 1 14.5 ounce can tomato sauce
    • 1 14.5 ounce can diced tomatoes
    • 2 tablespoons tomato paste (ketchup works in a pinch too!)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • ½ teaspoon dried thyme
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 8 ounces noodles

    Cheese Filling

    • 8 ounces ricotta cheese
    • 1/2 cup shredded Parmesan cheese
    • shredded mozzarella cheese, if desired.

    Instructions

    Heat oil using sauté function of instant pot, then add beef. Cook until mostly browned, about 5 minutes.

    Add onions and garlic and cook for 2-3 more minutes.

    Drain off excess grease, then add all remaining ingredients except the cheese.

    Lock the lid on place, make sure the pressure valve is set to vent, then cook on manual high for 4 minutes.

    Naturally release pressure for 5 minutes, then manually release remaining pressure.

    Carefully open lid away from you so any steam doesn't hit you in the face.

    Pour soup into bowls and add 1-2 tablespoons cheese mixture.

    Grate fresh parmesan cheese and add salt and pepper to taste.

    Enjoy!

    Notes

    If you'd like, you can use a jar of marinara sauce instead of the tomatoes. You might want to reduce amount the seasoning if you do that.

    You can also use cottage cheese in place of the ricotta cheese if you want.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 436Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 92mgSodium: 1493mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 33g

    Nutritional data is not always correct and varies depending on how much cheese you put in each serving.

    If looking for more instant pot recipes? Here are a few of my favorites!

    More Instant Pot Recipes You Will Love

    Have you tried lasagna soup? What do you think?

    Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

    This recipe for Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese is simply delicious! It’s the perfect addition to any holiday meal and it makes a nice side dish for week night dinners as well. It’s not to hard to make and it’s definitely one of my favorite ways to eat brussel sprouts.
    Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

    *This recipe contains affiliate links. Thank you for supporting my site!*

    Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese
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    If you’ve never seen brussel sprouts growing, this is what they look like. They’re basically little cabbages growing up a stalk. The picture above shows very small sprouts, and they normally grow a bit bigger.

    In addition to tasting great, brussel sprouts are incredibly nutritious. They look a little like a cabbage, but taste much better in my opinion. According to Nutrition and You, they are a great source of Vitamins A, K, and C, are rich in B Complex vitamins, full of anti-oxidants, and are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. Nutrition and You mentions all kinds of  cancer fighting properties that brussel sprouts have and claim that these vegetables should be eaten on weight loss programs because they have a low glycemic value and are low in calories.

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    If you’d like to try brussel sprouts, I highly recommend cooking them in the following manner. NOTE – this recipe is likely NOT low in calories…because of the BACON. But truly, bacon is the key to many a person’s heart. Don’t leave it out! {But do source a high quality bacon.}

    Let’s make this delicious brussel sprout side dish recipe!

    blankFirst, fry up some bacon – 3-4 pieces is plenty. I use nitrate free bacon I buy at Costco. It’s YUMMY! I just use my kitchen scissors to cut up a few pieces and then cook them over medium high heat in a nice cast iron skillet.

    blankThen, clean the brussel sprouts. Make sure you check your bacon! Don’t want to burn it…

    blankCut the sprouts in half and remove any outer leaves that look bad. Your bacon should be done by now. Remove it from the pan so it doesn’t burn. Reserve half the bacon grease and leave the rest in the pan.

    blankNow, take those little brussel sprouts and put them cut side down right in all of that delicious bacon grease. And leave them alone. Let them cook like this {medium heat} for about 5 minutes.

    blankAfter 5 minutes, stir up the sprouts and add a handful of pine nuts. If the pan looks a little dry, add a bit of the reserved bacon grease. After the pine nuts look nice and toasty, add the bacon bits back in and top everything off with freshly grated parmesan cheese.blank

     

    Yield: 4-6 side dish servings

    Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

    Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes

    Ingredients

    • 3-4 pieces nitrate free bacon, cut into bite sized pieces
    • 1 lb brussel sprouts, washed and halved
    • 1/4 cup pine nuts
    • 1/4 cup Parmesan cheese
    • salt & pepper to taste

    Instructions

    1. Cut bacon and fry until crispy in a cast iron skillet. Drain half the bacon grease and reserve.
    2. Place halved brussel sprouts cut side down and fry in the bacon grease for about 5 minutes. Do not stir the sprouts during these first 5 minutes.
    3. Then, stir sprouts and add pine nuts. Cook 5-7 more minutes.
    4. Garnish with shredded Parmesan cheese, salt & freshly ground pepper, and enjoy!

    Nutrition Information:


    Amount Per Serving: Calories: 744Total Fat: 63gCarbohydrates: 19gProtein: 39g

    Would you eat these Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese? Share another favorite way to eat brussel sprouts, if you have one!

    For more delicious side dish recipes, check out these posts:

    Baked Camembert with Pomegranate & Hazelnuts

    Easy Buttery Carrots

    Green Beans w/ Garlic & Toasted Almonds

    Cream Cheese & Parmesan Asparagus Spears

    Pepper Jack Mashed Potatoes

     

    This recipe for brussel sprouts with bacon, pine nuts & parmesan cheese is a delicious side dish - perfect for holiday meals or serving on a busy weeknight!

    Salmon Street Tacos Approved by 5/6 of My Family

    Salmon Street Tacos are one of my newest favorite meals. This meal can be on the table in 15 minutes and is seriously delicious!! Make sure to add it to your menu plan right now!Quick and easy recipe for delicious heart healthy salmon street tacos served with red slaw and lime cream sauce, on the table in 15 minutes!

    *This post contains affiliate links. Thank you for supporting my site.*

    Salmon Street Tacos Approved by 5/6 of My Family

    I’m always looking for ways to incorporate more heart healthy salmon into my family’s diet, and this recipe for salmon street tacos is approved by five out of six of us. My middle daughter, Cora, has proven to be my pickiest eater and claims she doesn’t like salmon (or anything healthy really). Honestly, I think she just won’t give it a chance. But as long as I serve it with beans, she’ll add a tiny bit of salmon to her bean burrito in an attempt to make me happy.

    Salmon Street Tacos with red cabbage slaw and lime cream sauce

    The rest of the family, however, thinks these salmon street tacos are delicious! These tacos are a great way to stretch salmon and are so qiuck to make. Check out the recipe below.

    How to Make Salmon Street Tacos

    The really great thing about this meal is that not only is it delicious, but it’s also quick to make. Seriously, in the ten minutes it takes to cook the salmon, you can have the red cabbage slaw and the lime cream sauce finished for a complete meal. It’s possible to make everything ahead of time for a quick reheat at dinner time too and the slaw actually tastes better if you give it time to absorb the flavors!

    salmon street tacos

    So let’s get started, shall we?

    Saute the salmon in butter over medium high heat

    Melt butter in your favorite skillet over medium high heat. Cover salmon with blackened seasoning mix (you can make your own with my recipe here) – only one side if the skin is still on the bottom of the fish. Place salmon skin side down in melted butter and saute for 5 minutes. Flip salmon and saute for 5 more minutes. If you want, remove the skin after you flip it and add more blackened seasoning. Remove salmon from pan, allow to cool for a few minutes, then shred with a fork and set aside.

    Make the red cabbage slaw to go with the salmon street tacos
    While the fish is cooking, combine all ingredients to make the red cabbage slaw. Place the slaw in the fridge to let the ingredients mingle.

    make the lime cream sauce to go with the salmon street tacos
    Last, make the lime cream sauce by simply combining all ingredients. If you don’t have one of these microplanes, you need one! It makes zesting citrus and grating hard cheeses a snap! Place cream sauce in the fridge so its flavors can come together too.

    serve salmon street tacos with lime wedges, chopped jalapeno, and cilantro
    If you have time, heat up the tortillas to make them taste even better! If you want, you can even make your own flour tortillas pretty easily with my recipe here. Serve these yummy salmon street tacos with lime wedges, chopped jalapeno, and cilantro. Enjoy!

    These products make this recipe for Salmon Street Tacos a snap!

    Salmon Street Tacos Approved by 5/6 of My Family

    serve salmon street tacos with lime wedges, chopped jalapeno, and cilantro

    Ingredients

    Salmon

    Red Cabbage Slaw

    • 1/2 head small red cabbage, finely chopped
    • 1/4 cup cilantro, chopped
    • 3/4 cup thinly sliced red onion
    • 1 1/2 TBS fresh lime juice
    • 1 TBS EVOO
    • finely chopped jalapeno, to taste
    • 1/2 - 1 tsp REAL Salt

    Lime Cream Sauce

    • 1/2 cup sour cream
    • 1/2 tsp finely grated lime zest
    • 2 tsp fresh lime juice

    Instructions

    1. Melt butter over medium high heat. Cover salmon with blackening seasoning - only one side if the skin is still on the bottom of the fish.
    2. Place salmon skin side down in melted butter and saute for 5 minutes. Flip salmon and saute for 5 more minutes. If you want, remove the skin after you flip it and add more blackening seasoning.
    3. While the fish is cooking, combine all ingredients to make the red cabbage slaw. Place the slaw in the fridge to let the ingredients mingle.
    4. Last, make the lime cream sauce by simply combining all ingredients. Place cream sauce in the fridge so its flavors can come together too.
    5. To assemble the salmon street tacos, simply add a bit of everything to a tortilla of your choice and enjoy!

    Nutrition Information:


    Amount Per Serving: Calories: 1419Total Fat: 83gCarbohydrates: 28gProtein: 133g

    Yes, tacos? or No, tacos? What’s your call on street tacos? 🙂

    You might also like these recipes:

    Large Batch Ground Beef Taco Meat – perfect for the freezer

    Homemade Blackened Seasoning

    Greek Salmon Sheet Pan Dinner

    Cheesy Salmon Pasta w/ Spinach & Mushrooms

    Quick and easy recipe for delicious heart healthy salmon street tacos served with red slaw and lime cream sauce, on the table in 15 minutes!