Description
A rich and creamy salmon pasta recipe featuring baked salmon, tender linguine, and a luscious sauce made with heavy cream, white wine, garlic, and spinach. This comforting dish is perfect for a satisfying dinner and garnished with capers and lemon wedges for a bright finish.
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
- 12 ounces linguine
- Salt for pasta water (large pinch)
Sauce and Additional Ingredients
- 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 box baby spinach 5 ounces
- 2 tablespoons capers
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Lemon wedges for garnish (optional)
Instructions
- Prepare Oven and Salmon: Preheat the oven to 350 degrees F. Spray a small rimmed baking pan with nonstick cooking spray. Place the salmon fillets skin side down on the prepared pan, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 14 to 16 minutes until the salmon is almost opaque and reaches an internal temperature of 145 degrees F.
- Cook Pasta: Meanwhile, bring a large pot of water to a boil with a large pinch of salt. Cook the linguine according to the package instructions until al dente. Drain and set aside.
- Make the Sauce: While the pasta cooks, melt butter in a large high-sided skillet over medium heat. Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning. Add the heavy cream, white wine, lemon zest, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a boil over medium-high heat, then reduce to medium and cook for 5 to 6 minutes until the sauce thickens to a thin consistency, stirring frequently. Reduce heat to low.
- Combine Pasta and Spinach: Add the 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 the spinach is just wilted.
- Finish with Salmon: Remove the salmon from the oven. Use a spatula to carefully separate and discard the skin. Break the salmon into large chunks and add it over the pasta in the skillet. Gently toss to combine.
- Serve: Serve the creamy salmon pasta garnished with lemon wedges for squeezing over the dish, if desired.
Notes
- Use a white wine that is dry and good for cooking, such as Sauvignon Blanc or Pinot Grigio.
- To save time, salmon fillets can be substituted with pre-cooked salmon, but fresh baked salmon provides the best flavor.
- If you prefer a lighter sauce, substitute half and half for heavy cream.
- For added texture, sprinkle freshly grated Parmesan before serving.
- Ensure not to overcook the salmon to keep it moist and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 130 mg
