Honey Mustard Salmon Quick Pasta

Honey mustard salmon pasta with cherry tomatoes and spinach
Honey mustard salmon pasta with cherry tomatoes and spinach

This weeknight pasta coats salmon, tomatoes and spinach in a quick honey-mustard and lemon sauce. Reserve some starchy pasta water to bring the sauce together, and return the cooked salmon to the pan at the end to keep the flakes tender.

Prep: 10 minutes · Cook: 20 minutes · Serves: 4

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Ingredients

  • 300–320 g dried penne or fusilli
  • 450 g salmon, skin removed and cut into large cubes
  • 200 g cherry tomatoes, halved
  • 100 g baby spinach
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon lemon juice
  • 2 garlic cloves, finely chopped
  • 80–120 ml reserved pasta water
  • Salt, black pepper and optional parsley

Instructions

  1. Boil salted water and cook pasta until just al dente, following the packet. Reserve at least 150 ml of cooking water before draining.
  2. Whisk mustard, honey and lemon juice together in a small bowl.
  3. Pat salmon dry and season. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook salmon pieces about 2–3 minutes per side, depending on size, until they reach 63°C (145°F) at the thickest point. Transfer to a plate and gently flake into large pieces.
  4. Add remaining oil to the skillet. Cook garlic for 30 seconds, then add tomatoes and stir for 3–4 minutes until softened and juicy.
  5. Lower the heat. Stir in the mustard mixture and 80 ml pasta water. Add drained pasta and toss; add more pasta water a little at a time until the sauce lightly coats the noodles.
  6. Fold in spinach until just wilted. Gently return salmon to the pan and toss once or twice so it warms without breaking into tiny pieces.
  7. Taste and adjust with salt, pepper or extra lemon. Serve immediately with parsley if desired.

Tips

  • Keep the sauce at low heat after adding honey and mustard to avoid scorching.
  • Do not overcook the salmon before adding it back to the pasta.
  • For a richer finish, add a spoonful of pasta water gradually rather than adding cream automatically.

Storage

Refrigerate leftovers promptly in a sealed container and use within 2 days for best quality. Reheat gently with a splash of water until steaming hot.

More recipes

Try Honey Mustard Salmon Tacos or Honey Mustard Salmon Warm Grain Salad for another way to serve salmon.

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Honey Mustard Salmon Quick Pasta

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Prep: 10 min

Cook: 20 min

Total: 30 min

Yield: 4

Ingredients

  • 300–320 g dried penne or fusilli
  • 450 g salmon, skin removed and cut into large cubes
  • 200 g cherry tomatoes, halved
  • 100 g baby spinach
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon lemon juice
  • 2 garlic cloves, finely chopped
  • 80–120 ml reserved pasta water
  • Salt, black pepper and optional parsley

Instructions

  1. Boil salted water and cook pasta until just al dente, following the packet. Reserve at least 150 ml of cooking water before draining.
  2. Whisk mustard, honey and lemon juice together in a small bowl.
  3. Pat salmon dry and season. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook salmon pieces about 2–3 minutes per side, depending on size, until they reach 63°C (145°F) at the thickest point. Transfer to a plate and gently flake into large pieces.
  4. Add remaining oil to the skillet. Cook garlic for 30 seconds, then add tomatoes and stir for 3–4 minutes until softened and juicy.
  5. Lower the heat. Stir in the mustard mixture and 80 ml pasta water. Add drained pasta and toss; add more pasta water a little at a time until the sauce lightly coats the noodles.
  6. Fold in spinach until just wilted. Gently return salmon to the pan and toss once or twice so it warms without breaking into tiny pieces.
  7. Taste and adjust with salt, pepper or extra lemon. Serve immediately with parsley if desired.