Pasta al Salmone - Creamy Salmon Pasta with Lemon & Spinach
Pasta al Salmone - make this creamy pasta with salmon, lemon and spinach.This restaurant-style Italian pasta is perfect for date night or a special occasion, but it’s also an easy recipe for any night of the week.
Ingredients
- 2 salmon fillets about 12 oz total
- 1 teaspoon salt divided, plus more for pasta water
- 1/2 teaspoon ground black pepper divided
- 12 oz linguine 3/4 package
- 2 tablespoons unsalted butter
- 3 garlic cloves chopped
- 1 1/2 cups heavy cream cooking cream 15% or 2 cups cream
- 1/2 cup dry white wine
- 1/2 teaspoon sugar or more to taste
- 1 1/2 teaspoons grated lemon zest zest of 1 large lemon
- 5 oz baby spinach about 3 handfuls
- 2 tablespoons capers plus a little caper juice
- 1/4 cup grated parmesan optional
- Lemon wedges for garnish optional
Instructions
Preheat and Prepare:
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Preheat the oven to 350°F (180°C) and bring a large pot of water to a boil. Lightly grease a small baking sheet or dish.
Bake the Salmon:
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Place the salmon fillets skin-side down on the prepared baking sheet. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake in the oven for 14 to 16 minutes, until the salmon is almost completely opaque and reaches an internal temperature of 145°F (63°C).
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Cook the Pasta:
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Meanwhile, add 1 tablespoon salt to the boiling water and cook the linguine about 1-2 minutes less then the package instructions. We cook the pasta in the sauce for a minute as well.
Make the Sauce:
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While the pasta cooks, melt the butter in a large, high-sided skillet over medium heat. Add the chopped garlic and cook, stirring constantly, for 1 minute.
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Add the white wine, cream, a bit of caper juice ( like 1 tbsp) , 1/2 teaspoon sugar, lemon zest, and the remaining 1/2 teaspoon salt (less if you want to add parmesan) and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for 5 to 6 minutes, stirring frequently, until the mixture thickens into a thin sauce. Stir in 1/4 cup parmesan for a cheesier version. Reduce the heat to low.
Combine:
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Add the spinach and capers to the skillet. Drain the pasta reserving some pasta water and add the pasta to the skillet with the spinach. Cook over low heat, tossing frequently, for 1 to 2 minutes, until the spinach is just wilted. If you feel you dont have enough sauce, add some pasta water.
Add the Salmon:
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Remove the salmon from the oven. Slide a spatula between the salmon skin and flesh to remove the skin; discard the skin and break the salmon into large chunks over the pasta. Toss everything together gently. Add a squeeze of fresh lemon juice as you toss. If your salmon is done before your pasta, just remove it from the oven and take off the skin.
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Serve:
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Garnish with lemon wedges if desired, and serve immediately. Enjoy your meal!