Description
This Creamy Salmon Pasta is a delightful and elegant dish featuring tender baked salmon combined with a luscious garlic cream sauce, fresh spinach, capers, and linguine. Perfect for a comforting yet sophisticated meal served in just 40 minutes.
Ingredients
Salmon and Pasta
- Nonstick cooking spray
- 2 salmon fillets (about 3/4 pound, 1 large fillet also works)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 12 ounces linguine
Cream Sauce and Add-ins
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 1/4 cups heavy cream
- 1/2 cup chicken broth
- 2 teaspoons fresh lemon juice
- 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 oven to 350°F (175°C) and bring a large pot of salted water to a boil on the stove. Spray a small rimmed baking pan with nonstick cooking spray. Place salmon fillets skin side down on the prepared pan, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bake in the oven for 16 to 18 minutes, or until salmon is nearly opaque and reaches an internal temperature of 145°F (63°C).
- Cook linguine: While the salmon is baking, add a large pinch of kosher salt to the boiling water and cook the linguine according to package instructions until al dente. Drain and set aside.
- Prepare cream sauce: In a large high-sided skillet, melt the unsalted butter over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned. Pour in the heavy cream, chicken broth, lemon juice, and lemon zest. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium and simmer for 5 to 6 minutes, stirring frequently, until the sauce thickens slightly. Lower heat to low.
- Add spinach and capers: Stir in the baby spinach and capers into the skillet. Allow the spinach to wilt while tossing occasionally.
- Combine pasta and sauce: Add the cooked linguine to the skillet over the spinach and cream sauce. Toss everything over low heat for 1 to 2 minutes, until the spinach is fully wilted and the pasta is coated evenly with the sauce.
- Finish with salmon: Remove the salmon from the oven. Use a spatula to gently separate and discard the skin, then break the salmon into large chunks. Fold the salmon pieces gently into the pasta mixture.
- Serve: Plate the creamy salmon pasta and garnish with lemon wedges if desired for a bright, fresh squeeze over the dish. Serve immediately for best flavor and texture.
Notes
- To check for doneness, use a fork to see if the salmon flakes easily or use a meat thermometer to ensure 145°F is reached.
- The cream sauce can be adjusted for thickness by simmering longer or adding a splash of pasta water.
- Fresh lemon juice and zest brighten the dish, but you may adjust to taste.
- Capers add a salty, tangy dimension; rinse them if you prefer milder flavor.
- This recipe can be easily doubled or halved depending on servings needed.
- Use gluten-free linguine to make this dish gluten-free.
