Creamy Salmon Pasta
A comforting pasta dish featuring roasted salmon, fresh spinach, and capers in a rich cream sauce, served over linguine.
Ingredients
- Nonstick cooking spray
- 2 fillets salmon (around 3/4 pound total)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 12 oz linguine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 1/4 cups heavy cream
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 1 teaspoon grated lemon zest
- 5 oz baby spinach (about one standard box)
- 2 tablespoons capers
- Lemon wedges (optional, for garnish)
Instructions
- Preheat oven to 350°F. Boil a large pot of water for the linguine. Lightly coat a baking pan with nonstick spray and place salmon skin-side down.
- Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 14 to 16 minutes until cooked through.
- Salt the boiling water and cook linguine according to package instructions until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in heavy cream, white wine, lemon zest, and remaining salt and pepper.
- Bring to a boil, then reduce heat and simmer for 5 to 6 minutes until thickened.
- Add spinach and capers to the skillet. Toss in drained pasta and gently mix until spinach wilts.
- Remove salmon skin, flake the fish into large chunks, and fold into the pasta mixture.
- Serve immediately with lemon wedges on the side for added brightness.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of milk or cream to restore creaminess.