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Creamy Salmon Pasta Recipe

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3.9 from 53 reviews

This creamy salmon pasta recipe features tender baked salmon chunks tossed in a luscious sauce made from heavy cream, white wine, garlic, and fresh lemon zest, combined with tender linguine, baby spinach, and briny capers. It’s a perfectly balanced dish that’s both elegant and easy to prepare, ideal for a comforting weeknight dinner or a relaxed weekend meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • Nonstick cooking spray
  • 2 salmon fillets, about 3/4 pound (1 large fillet is also fine)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided

Pasta

  • 12 ounces linguine

Sauce and Other Ingredients

  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 ¼ cups heavy cream
  • ½ cup dry white wine
  • 1 teaspoon grated lemon zest
  • 1 box baby spinach (5 ounces)
  • 2 tablespoons capers
  • Lemon wedges for garnish (optional)

Instructions

  1. Prepare salmon: Preheat the oven to 350 degrees F. Lightly spray a small rimmed baking pan with nonstick cooking spray. Place the salmon fillets skin-side down in the pan and season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Bake the salmon in the oven for 14 to 16 minutes, or until it is nearly opaque and reaches an internal temperature of 145 degrees F.
  2. Cook pasta: While the salmon bakes, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside.
  3. Make sauce: In a large, high-sided skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant but not browned. Pour in the heavy cream, dry white wine, and add the lemon zest, remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring the mixture to a boil over medium-high heat, then reduce to medium and let it simmer for 5 to 6 minutes, stirring frequently until the sauce thickens to a thin, creamy consistency. Reduce the heat to low.
  4. Add greens and pasta: Add the baby spinach and capers to the skillet with the sauce, then add the drained linguine on top. Cook everything together over low heat for 1 to 2 minutes, tossing often, until the spinach just wilts and the pasta is coated in sauce.
  5. Finish with salmon: Remove the salmon from the oven and carefully slide a spatula between the skin and flesh to remove the skin and discard it. Break the salmon into large chunks and gently fold it into the pasta mixture.
  6. Serve: Plate the creamy salmon pasta and garnish with lemon wedges for squeezing over the top if desired. Serve immediately while warm.

Notes

  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
  • For a lighter version, substitute half-and-half for heavy cream though sauce may be less rich.
  • Be careful not to overcook the salmon; it should remain moist and tender.
  • Capers add a nice briny contrast but can be adjusted on taste or omitted.
  • Leftovers can be refrigerated for up to 2 days and gently reheated.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

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