Dinner doesn’t get much easier than this. A good pasta dish, along with seafood is always pleasing. My creamy salmon linguine recipe is flavorful, creamy and simple to prepare.
What is Creamy Salmon Linguine?
This dish is made with seared salmon and linguine in a flavorful cream sauce. The cream sauce is made from butter, garlic heavy cream, white wine, lemon juice and spinach.
How to prepare
This dish is probably one of the more easier dishes you will ever prepare. First, start by seasoning and cooking your salmon. When it comes to seasoning, you can use any seasoning of choice. I recommend using salt, pepper, garlic and onion powder. A store-bought poultry and fish seasoning will work as well.
Like any other seafood, salmon doesn’t take long to cook. Heat the oil in a skillet over medium-high heat, and cook salmon for about 5 minutes on each side, or until both sides are firm. Do not overcook salmon, as it will be very dry. Let salmon rest on plate, for a minimum of five minutes, before cutting into pieces.
Next, you will prepare your sauce. Another plus for this dish, is the fact that everything can be prepared in the same skillet. This will save time on the dishes. After you’ve cooked your salmon, just simply wipe out the skillet to remove some of the access oil, and began preparing your sauce. However, if you want to use another skillet, that is fine as well.
The sauce is simply just butter, garlic, heavy cream, white wine, lemon juice, parmesan cheese and spinach. I reserve about half a cup of pasta water to thin the sauce a bit before adding the cheese, as the cheese will add more thickness to the sauce.
After, you’ve prepared the sauce, toss in cooked linguine and salmon, and serve.
I can be seen making this at the link below:
https://www.instagram.com/reel/CSPeV9qAHsh/?utm_source=ig_web_copy_link
If you prepare this dish, please tag me on Instagram. I hope you enjoy!
Creamy Salmon Linguine
Ingredients
- 12-14 oz salmon fillet boneless, skinless
- 1 lb linguine, cooked and drained cook al dente according to packing instructions
- 2 tbsp vegetable oil
- 4 tbsp unsalted butter
- 1 tbsp garlic, minced 2-3 cloves
- 2 cups heavy cream
- 1/2 cup pasta water
- 1/4 cup dry white wine
- 2 tbsp lemon juice or juice from one lemon
- 1/4 tsp crushed red pepper flakes
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt
- 1 cup parmesan cheese shredded or grated
- 2 cups fresh spinach
- seasoning of choice for salmon
Instructions
- Season salmon on both sides with seasoning of choice.
- Heat oil in skillet over medium-high heat. Cook salmon for 5 minutes on each side. Ensure that both sides are firm. Let rest on a plate for 5 minutes before cutting into bite size pieces.
- Reduce heat to medium, and add white wine to deglaze skillet., then add butter. Once butter has started to melt, stir in garlic and cook for 3 minutes, or until fragrant, stir occasionally.
- Stir in heavy cream and lemon juice. Simmer uncovered for 5 minutes. Gradually add pasta water, whisking at the same time.
- Stir in salt, garlic powder, onion powder, red pepper flakes and parmesan cheese. Simmer until cheese is melted.
- Add spinach, and stir until spinach is wilted. Taste sauce and add more salt if needed.
- Toss linguine and salmon in sauce and serve.
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