The Best Creamy Salmon Pasta

4 servings

35 min

Pan-seared salmon with a creamy white wine and lemon sauce tossed with linguine and wilted spinach.

prepPreheat oven to 350°F / 175°C
prepSpray small rimmed baking pan with nonstick cooking spray
prepHeat large pot of water to boiling
2 salmon fillets (about 340 g)	Bake salmon 350°F / 175°C, 16–18 min		Remove salmon skin, break into chunks, scatter over pasta	Serve garnished with lemon wedges
1/2 teaspoon kosher salt (for salmon)
340 g linguine	Cook linguine al dente	Drain pasta, add to skillet, toss 1–2 min until spinach wilts
Large pinch kosher salt (for pasta water)
30 g unsalted butter	Heat butter, cook garlic 1 min
3 garlic cloves, minced
300 ml heavy cream	Add cream, wine, lemon zest & salt, simmer 5–6 min until thickened
120 ml dry white wine
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt (for sauce)
1/4 teaspoon ground black pepper (for sauce)
140 g baby spinach	Stir in spinach & capers
2 tablespoons capers
Lemon wedges (for garnish, optional)

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