Description
This creamy salmon pasta recipe combines tender baked salmon with a luscious garlic cream sauce, brightened with lemon zest and fresh spinach. Perfect for a comforting yet elegant dinner, it features linguine tossed in a rich sauce with capers for a subtle tang and finished with fresh lemon wedges.
Ingredients
Scale
Main Ingredients
- Nonstick cooking spray
- 2 salmon fillets about 3/4 pound (1 large fillet is also fine)
- 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
- 1 box baby spinach 5 ounces
- 2 tablespoons capers
- Lemon wedges for garnish (optional)
Instructions
- Preheat and Bake Salmon: Preheat your oven to 350 degrees F and bring a large pot of water to a boil on the stove. Spray a small rimmed baking pan with nonstick cooking spray. Place the salmon fillets skin-side down on the pan, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Bake the salmon for 14 to 16 minutes until it is almost opaque and reaches an internal temperature of 145 degrees F.
- Cook Linguine: While the salmon is baking, add a large pinch of salt to the boiling water and cook the linguine according to package directions until al dente.
- Prepare Cream Sauce: In a large high-sided skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning. Pour in the heavy cream and dry white wine, then add the grated lemon zest along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil over medium-high heat, then reduce heat to medium and simmer for 5 to 6 minutes, stirring frequently, until the sauce thickens slightly to a thin sauce consistency. Lower the heat to keep warm.
- Add Spinach and Capers: Stir the baby spinach and capers into the sauce, allowing the spinach to wilt slightly as you prepare the pasta.
- Toss Pasta and Wilt Spinach: Drain the cooked linguine and add it directly to the skillet over the spinach and sauce. Toss over low heat for 1 to 2 minutes, stirring frequently, until the spinach is just wilted and the pasta is fully coated with the sauce.
- Assemble and Serve: Remove the salmon from the oven. Use a spatula to carefully separate the salmon flesh from the skin; discard the skin. Break the salmon into large chunks over the prepared pasta. Serve immediately garnished with lemon wedges to squeeze over the dish if desired.
Notes
- Use a food thermometer to ensure salmon reaches a safe internal temperature of 145 degrees F.
- Substitute baby kale or arugula for spinach if preferred.
- Dry white wine can be replaced with chicken broth for a non-alcoholic version.
- To make this dish lighter, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Reserve some pasta water to thin the sauce if it becomes too thick while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 140 mg
