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–+ servings

Danielle Dunn
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

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 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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