Creamy Salmon Pasta
Ingredients
- 2 salmon fillets (~340g total), skin on
- 1 tsp kosher salt (divided) + more for pasta water
- 1/2 tsp black pepper (divided)
- 340g linguine
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 300ml heavy cream
- 120ml dry white wine
- 1 tsp grated lemon zest
- 140g baby spinach (1 box)
- 2 tbsp capers
- Lemon wedges for garnish (optional)
Instructions
**Preheat oven** to 180°C.
Boil a large pot of water. Spray a baking pan, place salmon skin-side down, season with 1/2 tsp salt + 1/4 tsp pepper.
Bake **16–18 min** until internal temp reaches 62°C.
**Cook linguine** in salted boiling water per package directions (al dente). Drain.
**Make sauce:** Melt butter in a large skillet over medium heat.
Cook garlic **1 min**, stirring.
Add cream, wine, lemon zest, remaining ½ tsp salt + ¼ tsp pepper.
Bring to boil, reduce to medium, cook **5–6 min** until thickened. Reduce heat to low.
**Combine:** Add spinach and capers to skillet. Add drained pasta on top. Toss **1–2 min** over low heat until spinach wilts.
**Finish:** Remove salmon skin, break fish into chunks, place on top of pasta. Serve with lemon wedges.