Description
A rich and flavorful creamy salmon pasta featuring tender baked salmon, fresh spinach, and a luscious white wine cream sauce tossed with linguine, perfect for an elegant yet easy dinner.
Ingredients
Scale
Salmon
- 2 salmon fillets about 3/4 pound
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
Pasta and Sauce
- 12 ounces linguine
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 1/4 cups heavy cream
- 1/2 cup dry white wine
- 1 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Vegetables and Garnish
- 1 box baby spinach 5 ounces
- 2 tablespoons capers
- Lemon wedges for garnish (optional)
Instructions
- Prepare Salmon: Preheat oven to 350 degrees F. Spray a small rimmed baking pan with nonstick cooking spray. Place salmon fillets skin side down on the pan, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 14 to 16 minutes until salmon is almost opaque and reaches 145 degrees F internal temperature.
- Cook Pasta: Bring large pot of water to a boil with a large pinch of salt. Add linguine and cook according to package instructions until al dente. Drain and set aside.
- Make Sauce: While pasta cooks, heat butter in a large high-sided skillet over medium heat. Add minced garlic and cook for 1 minute, stirring constantly to avoid burning. Pour in heavy cream, dry white wine, and add lemon zest, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 5 to 6 minutes until sauce thickens slightly into a thin cream sauce, stirring frequently. Reduce heat to low.
- Add Vegetables and Pasta: Add baby spinach and capers to the skillet with the sauce. Add the drained linguine on top and cook over low heat for 1 to 2 minutes, tossing frequently, until spinach is just wilted and pasta is well coated with sauce.
- Combine Salmon: Remove salmon from oven, carefully slide a spatula between the skin and flesh to remove the skin and discard it. Break salmon fillets into large chunks and gently fold into the pasta and sauce mixture.
- Serve: Plate the creamy salmon pasta and garnish with lemon wedges for squeezing over the top if desired. Serve immediately.
Notes
- Use fresh salmon for the best flavor, but frozen fillets can be thawed and used.
- If unavailable, you can substitute dry white wine with chicken broth or vegetable broth for the sauce.
- Add more garlic or a pinch of red pepper flakes if you like a little extra heat.
- Shrimp or chicken can be used as alternatives to salmon for variation.
- Make sure not to overcook the salmon to retain moisture and flakiness.
- Reserve some pasta water to adjust sauce consistency if needed when combining pasta with sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
