Recipe combo

Creamy Salmon Pasta

Name: Creamy Salmon Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb salmon fillets - 1 lb (454 g); 0.75 lb linguine - 12 oz (340 g); 0.25 qt heavy cream - 1 cup (240 ml); 0.31 lb baby spinach - 5 oz (142 g); 0.25 qt Parmesan cheese, finely grated - 1 cup (90 g); 1 ct lemon, zested and juiced - 1 medium (1 lemon); 3 ct garlic, minced - 3 cloves (9 g); 1 fl oz unsalted butter - 2 Tbsp (28 g); 0.5 fl oz olive oil - 1 Tbsp (15 ml); 1 tsp fine sea salt - 1 tsp (6 g); 0.5 tsp black pepper - 1/2 tsp (1 g)

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.

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Ingredients and instructions

Servings: 4
Total time: 30 min
Prep: 10 min
Cook: 20 min

Ingredients

1 Pound salmon fillets - 1 lb (454 g), Pat dry and season before searing.
12 Ounce linguine - 12 oz (340 g), Cook until al dente.
1 Cup heavy cream - 1 cup (240 ml)
5 Ounce baby spinach - 5 oz (142 g)
1 Cup Parmesan cheese, finely grated - 1 cup (90 g), finely grated
1 Count lemon, zested and juiced - 1 medium (1 lemon), Use both zest and juice from 1 medium lemon.
3 Count garlic, minced - 3 cloves (9 g), minced
2 Tablespoon unsalted butter - 2 Tbsp (28 g)
1 Tablespoon olive oil - 1 Tbsp (15 ml)
1 Teaspoon fine sea salt - 1 tsp (6 g), Divided between seasoning the salmon, pasta water, and final seasoning to taste.
0.5 Teaspoon black pepper - 1/2 tsp (1 g), Divided between seasoning the salmon and finishing the pasta.

Instructions

Complete the prep
1. *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.
Cook the linguine
2. 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.
Sear the salmon
3. 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.
Cook the garlic
4. Transfer the salmon to a plate, reduce the skillet to medium, add butter and garlic, and *cook until fragrant*, about *30 seconds*.
Make the cream sauce
5. 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*.
Toss pasta with spinach and lemon
6. 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.
Finish and serve
7. 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*.