Easy Linguine Recipe
With its creamy and luxurious sauce, this salmon pasta is a real treat. Spoil yourself this weekend with this incredible one-dish meal featuring heavy cream, white wine, butter, garlic, and lemon zest.
Servings: 4
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!