Description
A cozy weeknight dish featuring rich cream sauce, tender salmon, and fresh spinach, perfect for satisfying cravings without the fuss.
Ingredients
Main Ingredients
- 1 pound Salmon, skin removed (Fresh or frozen)
- 10-12 ounces Linguine or fettuccine (Pasta types)
- 1 cup Heavy cream (Classic choice, can be swapped)
- 3-5 cloves Garlic, minced (For flavor)
- 1-2 tablespoons Capers, drained (For a salty punch)
- 1 unit Lemon, zest and juice (Zest for flavor, juice to balance richness)
- to taste Salt and black pepper (For seasoning)
- 3 handfuls Fresh baby spinach (Wilts quickly in the sauce)
- optional Splash of white wine, Parmesan, red pepper flakes, fresh dill or parsley (For added flavor)
Instructions
Prepare Salmon
- Pat the salmon dry and cut into large chunks or keep as fillets.
- Season with salt and pepper.
- Heat a skillet on medium-high with olive oil or butter.
- Sear salmon for 3 to 4 minutes on one side until it releases easily.
- Flip and cook for 2 to 3 more minutes. Set aside.
Cook Pasta & Make Sauce
- Cook pasta in salted water until al dente. Save 1 cup of pasta water before draining.
- In the same skillet, lower the heat to medium and add a bit more oil or butter.
- Add minced garlic and sauté for about 30 seconds.
- If using white wine, add it now and let it reduce for a minute.
- Pour in the cream, add lemon zest, and let it simmer gently.
- Stir in capers and adjust seasoning with lemon juice.
Combine Ingredients
- Add cooked pasta to the sauce, tossing gently and adding pasta water to achieve a glossy texture.
- Add spinach, allowing it to wilt.
- Fold in cooked salmon gently, being careful not to break it apart.
Notes
For best results, avoid boiling the cream vigorously to prevent separation. Use reserved pasta water to adjust sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Italian