Ingredients
Nonstick cooking spray as needed for baking pan
2 salmon fillets, about 3/4 pound total (or 1 large fillet)
1 teaspoon kosher salt, divided, plus more as needed for pasta water
1/2 teaspoon ground black pepper, divided
12 ounces linguine
2 tablespoons unsalted butter
3 minced garlic cloves
1 1/4 cups heavy cream
1/2 cup dry white wine
1 teaspoon grated lemon zest
1 box (5 ounces) baby spinach
2 tablespoons capers
Lemon wedges for garnish (optional, as desired)
Instructions
1-Prepare ingredients: Chop garlic, measure cream, and season salmon with salt and pepper.
2-Cook pasta: Boil 12 ounces of linguine in salted water until al dente, then drain.
3-Sauté garlic: Heat 2 tablespoons butter in a skillet and cook garlic for about a minute.
4-Cook salmon: Add fillets to the skillet and cook for 3-4 minutes per side until done.
5-Make sauce: Stir in heavy cream, white wine, and lemon zest; simmer until thickened.
6-Combine: Add spinach and capers to the sauce, then mix in the pasta and salmon.
7-Serve: Dish it up hot, garnished as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Use fresh salmon for the best flavor and texture.
🍋 Adding lemon zest enhances the creaminess with a bright, fresh note.
🌿 Don’t overcook the spinach; just wilt it to preserve nutrients and color.
- Prep Time: 10 minutes
- Baking Time: 12-15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Italian-inspired
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2 grams
- Sodium: 700 mg
- Fat: 38 grams
- Saturated Fat: 22 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 125 mg