Description
A quick and easy creamy salmon pasta that’s ready in 30 minutes, perfect for a gourmet weeknight dinner.
Ingredients
Scale
- Nonstick cooking spray
- 2 salmon fillets (about 3/4 pound)
- 1 teaspoon kosher salt (divided, plus more for pasta water)
- 1/2 teaspoon ground black pepper (divided)
- 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
- 5 ounces baby spinach (1 box)
- 2 tablespoons capers
- Lemon wedges (for garnish)
Instructions
- Preheat the oven to 350°F and heat a large pot of water to boiling.
- Spray a small rimmed baking pan with nonstick spray. Place the salmon skin side down on the pan, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 14 to 16 minutes until almost opaque with an internal temperature of 145°F.
- While the salmon bakes, add a large pinch of salt to the boiling water and cook the linguine according to package instructions for al dente.
- In a skillet, heat butter over medium heat, add garlic, and cook for 1 minute.
- Add cream, wine, lemon zest, remaining salt, and pepper to the skillet. Bring to a boil, then reduce heat to medium and cook for 5 to 6 minutes until thickened. Lower the heat.
- Add spinach and capers to the skillet, drain pasta and add to the skillet, tossing to combine and wilt the spinach.
- Remove salmon from the oven, remove skin, and break into chunks over the pasta. Serve with lemon wedges for garnish.
Notes
For a lighter version, consider using half-and-half instead of heavy cream and increasing the spinach for volume.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg