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Creamy salmon pasta recipe

salmon pasta recipe
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There’s something magical about a creamy salmon pasta recipe that brings comfort and elegance to your dinner table without hours of work. This dish has become my go-to when I want to impress but don’t have all evening to spend in the kitchen. The combination of flaky roasted salmon, a rich white wine cream sauce, bright lemon notes, and pops of briny capers creates a restaurant-worthy meal you can whip up in about 30 minutes.

Ingredients

Scale
  • 2 salmon fillets (about ¾ pound total)
  • 1 teaspoon kosher salt, divided (plus more for pasta water)
  • ½ teaspoon ground black pepper, divided
  • 12 ounces linguine
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 ¼ cups heavy cream
  • ½ cup dry white wine
  • 1 teaspoon grated lemon zest
  • 1 (5 oz.) box baby spinach
  • 2 tablespoons capers
  • Nonstick cooking spray
  • Lemon wedges (for garnish, optional)

Instructions

  1. Preheat and prep: Set your oven to 350°F. Fill a large pot with water, add a generous pinch of salt, and bring to a boil for the pasta.
  2. Roast the salmon: Spray a small rimmed baking pan with nonstick spray. Place salmon skin-side down and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast for 14-16 minutes, until salmon reaches 145°F internally and flakes easily with a fork.
  3. Cook the pasta: While the salmon roasts, cook your linguine according to package directions until al dente.
  4. Start the sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and sauté just until fragrant, about 1 minute. Be careful not to let it brown!
  5. Build the cream sauce: Pour in the heavy cream, white wine, lemon zest, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a gentle boil, then reduce heat to medium and simmer for 5-6 minutes until slightly thickened.
  6. Add the vegetables: Toss the spinach and capers into the sauce. Don’t worry if the spinach looks like too much – it will wilt down quickly!
  7. Combine pasta and sauce: Drain the cooked linguine and add it directly to the skillet. Toss everything together for 1-2 minutes until the spinach is completely wilted and the pasta is coated with sauce.
  8. Finish with salmon: Remove salmon from the oven, peel off and discard the skin, and gently flake the fish into bite-sized chunks. Carefully fold the salmon into the pasta, trying not to break up the pieces too much.
  9. Serve: Divide among four bowls and serve with lemon wedges for an extra bright squeeze of flavor.

Notes

  • Keep the salmon slightly underdone when roasting. It will continue cooking when added to the hot pasta, and nobody wants dry salmon!
  • Save some pasta water before draining. If your sauce gets too thick, a splash of that starchy water works magic to thin it while keeping the creaminess.
  • No wine in the house? Substitute with chicken broth plus a teaspoon of lemon juice or a splash of white wine vinegar for that hint of acidity.
  • Want to make it ahead? Roast the salmon and prepare the sauce separately, then refrigerate. When ready to eat, cook fresh pasta, reheat the sauce, add spinach, and fold in the salmon.

Keywords: creamy salmon pasta recipe, white wine salmon pasta, seafood pasta

Find it online: https://mumrecipes.com/creamy-salmon-pasta-recipe/