Salmon Pasta
on Aug 29, 2022, Updated Oct 20, 2023
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This Creamy Salmon Pasta is a delicious one-dish meal that’s easy enough to serve during the week. It features an irresistible sauce that’s made with heavy cream, white wine, butter, garlic, and lemon zest.
Serve this impressive salmon pasta dish to family and friends the next time you’re hosting a party! It’s a hearty dish that’s loaded with rich flavors.
Ingredients You’ll Need
- nonstick cooking spray
- salmon filets
- kosher salt and ground black pepper
- linguine
- unsalted butter
- garlic
- dry white wine
- heavy cream
- grated lemon zest
- fresh baby spinach
- capers
- optional lemon wedges for garnish
(Note: Full recipe is at the bottom of the post)
How to Make Salmon Pasta
- Spray a small rimmed baking pan with nonstick spray. Place the salmon, skin side down, on the pan and sprinkle with salt and pepper.
- Bake at 400°F for about 12 minutes or until the salmon reaches an internal temperature of 145°F.
- Salt the boiling water and add the linguine. Cook until al dente as per the package instructions.
- Heat the butter in a large high-sided skillet over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Add the wine, cream, lemon zest, and season with salt and pepper. Heat to boiling over medium-high heat, then reduce to medium and cook for 5 to 6 minutes, stirring frequently, until the mixture thickens to the consistency of a thin sauce. Reduce the heat to low.
- Drain the linguine well and add to the skillet. Stir in the spinach and capers and cook over low heat for 1 to 2 minutes until the spinach is just wilted.
- Remove the salmon from the oven. To remove the skin, place a spatula between the skin and the flesh and gently remove the skin. Break the salmon into large chunks and add to the linguine. Toss to coat in the sauce and pasta.
Tips And Tricks
- Make this dish cheesy by stirring about ⅓ cup of Parmesan into the sauce.
- Salmon skin is delicious and can be left on. If desired, the skin can be removed with a spatula after the salmon is cooked.
How To Serve Salmon Pasta
This salmon pasta is delicious with crisp garlic bread and a fresh garden salad.
How To Store Salmon Pasta
Leftover salmon pasta should be cooled to room temperature and placed in an airtight container. It can be stored in the fridge for up to 4 days. Because this dish contains cream, freezing is not recommended.
How To Reheat Salmon Pasta
Salmon pasta is best reheated in the oven. Place it in a covered baking dish and heat at 350°F for 15-20 minutes until warmed through. You can also reheat the leftovers in the microwave. Place on a microwave-safe plate, cover, and heat at reduced power until warm. Add a tablespoon or so of milk or water if the pasta seems dry.
Can I Eat the Salmon Skin?
Yes, salmon skin is edible. It’s also very delicious and nutritious.
Salmon Pasta Recipe
Ingredients
- nonstick cooking spray
- 3/4 pound salmon filets
- salt and pepper, to taste
- 12 ounces linguine
- 2 tablespoons butter, unsalted
- 3 teaspoons minced garlic
- 1/2 cup dry white wine
- 1 ¼ cups heavy cream
- 1 teaspoon grated lemon zest
- 5 ounces fresh baby spinach
- 2 tablespoons capers
- optional lemon wedges, for garnish
Instructions
- Preheat the oven to 400°F. Heat a large pot of water over medium-high heat until it boils.
- Spray a small rimmed baking pan with nonstick spray. Place the salmon, skin side down, on the pan and sprinkle with salt and pepper. Bake for about 12 minutes or until the salmon reaches an internal temperature of 145°F.
- Salt the boiling water and add the linguine. Cook until al dente as per the package instructions.
- Heat the butter in a large high-sided skillet over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Add the wine, cream, lemon zest, and season with salt and pepper. Heat to boiling over medium-high heat, then reduce to medium and cook for 5 to 6 minutes, stirring frequently, until the mixture thickens to the consistency of a thin sauce. Reduce the heat to low.
- Drain the linguine well and add to the skillet. Stir in the spinach and capers and cook over low heat for 1 to 2 minutes until the spinach is just wilted.
- Remove the salmon from the oven. To remove the skin, place a spatula between the skin and the flesh and gently remove the skin. Break the salmon into large chunks and add to the linguine. Toss to coat in the sauce and pasta.
- Serve with lemon wedges, and enjoy!
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
