From the Kitchen of Home of Cooks
Time to Prepare: 15 minutes Cook Time: 30 minutes Serving: 4-6 People
Nonstick cooking spray
1 pound salmon fillets
½ teaspoon salt for each fillet
½ teaspoon garlic powder for each fillet
1 tablespoon lemon juice
1 tablespoon olive oil
Pasta & Sauce:
12 oz. linguini
2 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
½ cup dry white wine
1 teaspoon grated lemon zest
juice from 1 lemon
½ teaspoon salt
¼ teaspoon pepper
5 oz. baby spinach
2 tablespoons capers
grated parmesan cheese (optional)
Reserve 1 cup pasta water before draining the pasta
Preheat the oven to 400 degrees F. Spray a baking pan with nonstick spray. Place salmon, skin side down on the prepared pan and sprinkle each filet with a ½ teaspoon of salt and a ½ teaspoon of garlic powder. Drizzle all filets with lemon juice and olive oil. Bake for 12-15 minutes or until salmon is almost opaque.
Meanwhile, in a large pot of boiling water, cook linguini according to package al dente instructions.
In a large high-sided skillet, heat butter over medium/low heat. Add garlic and cook for one minute stirring constantly. Add wine, heavy cream, lemon juice, lemon zest, reserved pasta water, salt and pepper. Turn heat to medium high and cook for 5-6 minutes or until mixture is thickened to a thin sauce consistency. Reduce heat to low.
Drain linguini and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is wilted.
Remove salmon from the oven and remove salmon skin. Then break into large chunks over linguine.
Top with grated parmesan cheese and enjoy!
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