Description
A rich and satisfying creamy salmon pasta featuring baked salmon, tender linguine, and a luscious sauce made with heavy cream, white wine, garlic, lemon zest, spinach, and capers. Perfect for a comforting dinner that combines delicate seafood with fresh flavors.
Ingredients
Scale
Salmon
- 2 salmon fillets about 3/4 pound (1 large fillet is also fine)
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
- 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 box baby spinach 5 ounces
- 2 tablespoons capers
- Lemon wedges for garnish (optional)
Instructions
- Preheat and Bake Salmon: Preheat the oven to 350 degrees F and spray a small rimmed baking pan with nonstick cooking spray. Place the salmon fillets skin side down on the prepared pan. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bake in the oven for 14 to 16 minutes, or until the salmon is almost opaque and reaches an internal temperature of 145 degrees F.
- Cook Pasta: While the salmon bakes, bring a large pot of water to a boil. Add a large pinch of salt to the boiling water. Cook the linguine according to package instructions until al dente, then drain.
- Prepare Sauce: In a large high-sided skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning. Pour in the heavy cream, dry white wine, grated lemon zest, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring this mixture to a boil over medium-high heat, then reduce to medium and simmer for 5 to 6 minutes until the sauce thickens to a thin, creamy consistency.
- Add Greens and Combine: Reduce the heat to low. Add the baby spinach and capers to the skillet, then place the drained linguine on top. Cook over low heat for 1 to 2 minutes, tossing frequently, until the spinach is just wilted and everything is well combined.
- Finish and Serve: Remove the salmon from the oven. Using a spatula, gently separate the skin from the salmon flesh and discard the skin. Break the salmon into large chunks and fold it into the pasta mixture. Serve immediately garnished with lemon wedges for squeezing over the pasta, if desired.
Notes
- Use a thermometer to ensure the salmon is perfectly cooked to 145 degrees F for safety and optimal texture.
- Dry white wine adds acidity and depth; substitute with chicken broth if preferred.
- Capers add a tangy burst—rinse them if you prefer less saltiness.
- You can substitute linguine with fettuccine or spaghetti if desired.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Leftover pasta can be refrigerated and reheated gently on the stovetop with a splash of cream or water.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 130 mg
