The Best Creamy Salmon Pasta
Nonstick cooking spray
2 salmon fillets (about 3/4 pound) (1 large fillet is also fine)
1 teaspoon kosher salt, divided, plus more for pasta water
1/2 teaspoon ground black pepper, divided
12 ounces linguine
2 tablespoons unsalted butter
3 garlic cloves, minced
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)
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 14 to 16 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.
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.
Prep Time: 15 min Cook Time: 25 min Total Time: 40 min
