Creamy Salmon Pasta

pastaentreesfish
Written By Kim Pratt

Recipe from Kiki (Foxes Love Lemons)

https://foxeslovelemons.com/creamy-salmon-pasta/ (try

Ingredients

  • Nonstick cooking spray

  • 2 salmon fillets, about 3/4 pound

  • 1 tsp kosher salt divided, plus more for pasta water

  • ½ tsp ground black pepper, divided

  • 12 ounces linguine

  • 2 Tbs unsalted butter

  • 3 garlic cloves, minced

  • 1 ¼ cups heavy cream

  • ½ cup dry white wine

  • 1 tsp grated lemon zest

  • 1 (5 oz) box baby spinach

  • 2 Tbs capers

  • Lemon wedges (for garnish)

Directions

Preheat oven to 350 degrees F and heat large pot of water to boiling on stove. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and bake 16 to 18 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, add large pinch of salt to pot of boiling water and cook linguine according to package instructions for al dente.

While pasta is cooking, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Add spinach and capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.

Kim Pratt
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