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Creamy Salmon and Spinach Linguine
This creamy salmon and spinach linguine is an easy, elegant dish perfect for Christmas Eve dinner or any special occasion. Ready in about 30 minutes, it offers rich flavors without complex techniques, making it a wonderful alternative to traditional holiday roasts.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 John Miller📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- stove
- pan
- skillet
- spatula
📝 Preparation Steps
1
Preheat your oven to 350 degrees F. While that's warming up, get a large pot of water on the stove and bring it to a boil. This is for your pasta.
2
Next, grab a small baking pan that has a rim and give it a quick spray with nonstick spray. Place the salmon on the pan with the skin side facing down. Sprinkle it with half a teaspoon of salt and a quarter teaspoon of pepper.
3
Pop the salmon into the preheated oven and let it bake for about 14 to ⏱️ 16 minutes. You are looking for the fish to be almost opaque all the way through. A meat thermometer should read 145 degrees F.
4
Once your water is boiling, add a big pinch of salt. This is important for flavoring the pasta from the inside out. Add the linguine and cook it according to the package directions for al dente.
linguine12 ounces
5
While the pasta is happily cooking away, you can get started on the sauce. In a large skillet with high sides, melt the butter over medium heat. Once it’s melted, add your minced garlic.
6
Cook the garlic for just one minute, stirring it constantly. You just want it to become fragrant, not brown. If it burns, it will make the sauce bitter, so keep a close eye on it.
7
Now for the creamy part! Pour in the heavy cream, chicken broth, and add the lemon zest. Then add the remaining half teaspoon of salt and a quarter teaspoon of pepper. Stir everything together.
grated lemon zest1 teaspoon
8
Turn the heat up to medium high and bring the mixture to a boil. Once it's bubbling, reduce the heat back down to medium. Let it cook for about 5 to ⏱️ 6 minutes, stirring often. You will see it start to thicken into a lovely, thin sauce consistency. Then, turn the heat down to low.
9
It's time to bring it all together. Add the whole box of baby spinach and the capers right into the skillet with the sauce. Don't worry if it looks like a lot of spinach. It will wilt down very quickly.
capers2 tablespoons
10
When your pasta is done cooking, drain it well and add it directly to the skillet on top of the spinach. Use tongs to gently toss everything together. Cook over low heat for another minute or two, just until the spinach is wilted into the sauce.
11
Your salmon should be ready now. Take it out of the oven. Use a spatula to gently slide between the salmon flesh and the skin. The skin should come off easily. You can discard the skin.
12
Break the cooked salmon into large, beautiful chunks directly over the pasta. Give it one last gentle toss. Serve it up right away, garnished with a few lemon wedges on the side for squeezing over the top.
Nutrition Facts
calories
700 calories
fat Content
45g fat
serving Size
1 serving
fiber Content
5g fiber
sugar Content
5g sugar
sodium Content
1200mg sodium
protein Content
40g protein
carbohydrate Content
60g carbs
saturated Fat Content
25g saturated fat
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