Salmon Pasta with Spinach and Artichokes

Salmon Pasta with Spinach and Artichokes

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"This is a tasty and easy pasta dish I made using ingredients I had on hand."
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50 m servings 545 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
  3. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
  4. Remove from oven and flake salmon into chunks; set salmon aside.
  5. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander.
  6. Heat olive oil in a skillet over medium-low heat.
  7. Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
  8. Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed.
  9. Stir in drained artichoke hearts and cook until heated, about 3 minutes.
  10. Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
  11. Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.



My husband and & I really liked this, but it was a little complicated. Not wanting to turn the oven on, I pan fried the salmon, then used the same pan for everything else - removing as much of ...

My husband and I loved the recipe. I actually doubled the red pepper flakes, because we do like the extra spice (and it was a definite added kick!). I also added extra olive oil that was sugg...

The family really enjoyed this one. We added about 1/2 cup of chopped sun-dried tomatoes and a tablespoon of capers, also, which we thought were a good addition.

loved this. Baked salmon as recipe indicted with a touch of lemon. In a pan I sautéed the olive oil a little bit of butter chopped garlic and chopped fresh dill and red pepper flakes. Smelled ...

Both my husband and I really liked this but I did make some changes. I used what I had meaning I didn't use artichokes (my husband doesn't like them) but added sliced black olives. Instead of j...

I ended up making this recipe as a casserole. I added the spices in the same pan as the cooked down spinach and also added cayenne pepper and turmeric (cause my husband is Indian and he likes t...

This was good, but I changed the cooking method to make it, what I thought, a little easier: Cook the garlic and shallots. Lower the heat and add the spinach. Add the artichoke hearts. Ad...

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