30m$28.02Creamy Salmon Pasta
Linguine is tossed with seared salmon, baby spinach, lemon, Parmesan, and a simple heavy cream sauce. It is a quick pescatarian weeknight pasta with bright citrus and a rich finish.
- Energy
- 927 calories per serving
- Protein
- 43.6 g per serving
- Carbs
- 71.4 g per serving
- Fat
- 52.2 g per serving
- Sodium
- 1057 mg per serving
Shopping options
salmon fillets
1 Pound
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
67%
olive oil
1 Tablespoon
Kroger® Pure Olive Oil
3%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
lemon, zested and juiced
1 Count
Kroger® Fresh Lemons Bag
6%
fine sea salt
1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
unsalted butter
2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
heavy cream
1 Cup
Kroger® Heavy Whipping Cream Pint
50%
baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
Parmesan cheese, finely grated
1 Cup
Kroger® Parmesan Grated Cheese
38%
linguine
12 Ounce
Barilla Linguine Pasta, Quality Non-GMO and Kosher Certified Pasta
75%
garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- salmon fillets-1 lb
- linguine-12 oz
- heavy cream-1 cup
- baby spinach-5 oz
- Parmesan cheese-1 cup
- lemon-1 medium
- garlic-3 cloves
- unsalted butter-2 Tbsp
- olive oil-1 Tbsp
- fine sea salt-1 tsp
- black pepper-0.5 tsp
Complete the prep: mince the garlic, finely grate the Parmesan, zest and juice the lemon, then pat the salmon dry and season it with 1/2 tsp salt and 1/4 tsp black pepper.
Wash hands, cutting boards, and utensils after contact with raw salmon, and keep raw salmon separate from ready-to-eat ingredients.
Bring a large pot of salted water to a boil, add the linguine, and cook until al dente, about 9 to 11 minutes; reserve 1 cup pasta water, then drain.
Use care when draining boiling pasta water to avoid steam and splash burns.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat; add the salmon and sear until golden, about 3 to 4 minutes per side, until it reaches 145°F.
Use caution with hot oil and the hot skillet to avoid splatter burns.
Cook salmon to an internal temperature of 145°F.
Transfer the salmon to a plate, reduce the skillet to medium, add butter and garlic, and cook until fragrant, about 30 seconds.
Add heavy cream and 1/2 cup reserved pasta water to the skillet; simmer gently for 2 minutes, then stir in Parmesan until the sauce is smooth and creamy.
Add the linguine, baby spinach, lemon zest, and lemon juice; toss until coated and the spinach is just wilted, adding more pasta water as needed.
Flake the salmon into large pieces, fold it into the pasta, and season to taste with the remaining salt and black pepper; serve warm and creamy.
How did it turn out?
Rating and review tools are unavailable right now.