Description

This creamy salmon pasta recipe combines tender baked salmon with a rich, flavorful sauce made from heavy cream, white wine, garlic, capers, and fresh baby spinach, all tossed with perfectly cooked linguine. It’s an elegant yet simple dish perfect for a comforting weeknight dinner or an impressive meal for guests.

Ingredients

Scale

Salmon

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

Pasta

12 ounces linguine

Sauce

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 baby spinach (5 ounces)
2 tablespoons capers
Lemon wedges (for garnish, optional)

Instructions

Preheat and Bake Salmon: Preheat the oven to 350 degrees F and bring a large pot of water to a boil on the stove. Spray a small rimmed baking pan with nonstick spray. Place the salmon fillets skin-side down on the prepared pan. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Bake for 14 to 16 minutes, until the salmon is almost opaque throughout and reaches an internal temperature of 145 degrees F.
Cook Pasta: Add a large pinch of salt to the boiling water and cook the linguine according to the package instructions until al dente. Drain the pasta once cooked.
Make the Cream Sauce: While the pasta cooks, heat the butter in a large high-sided skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning. Pour in the heavy cream, dry white wine, and grated lemon zest. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil over medium-high heat, then reduce to medium and simmer for 5 to 6 minutes, stirring frequently, until the sauce thickens to a thin, creamy consistency. Reduce heat to low.
Add Greens and Combine: Stir the baby spinach and capers into the sauce. Add the drained linguine on top of the spinach and toss over low heat for 1 to 2 minutes until the spinach is just wilted and the pasta is coated with sauce.
Finish and Serve: Remove the salmon from the oven, and using a spatula, carefully separate the skin from the flesh and discard the skin. Break the salmon into large chunks and gently fold into the pasta mixture. Serve immediately, garnished with lemon wedges for squeezing over the pasta if desired.

Notes

Use fresh salmon for the best flavor and texture.
Adjust cooking time for salmon based on thickness to avoid overcooking.
Dry white wine can be substituted with chicken broth for a non-alcoholic version.
Adding capers gives a nice briny contrast but can be omitted if preferred.
Serve with a fresh green salad or crusty bread to make it a full meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking and Stove Top
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 620 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 140 mg

Keywords: creamy salmon pasta, salmon linguine, creamy seafood pasta, easy salmon recipe, white wine cream sauce, spinach pasta