Description
This Creamy Salmon Pasta recipe features tender salmon fillets seasoned with paprika and garlic powder, cooked to perfection and served in a luscious sauce made with garlic, lemon zest, white wine, chicken broth, and heavy cream. Fresh or cooked spinach adds vibrant color and nutrition, all tossed with linguine pasta for a satisfying and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Salmon and Seasoning
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- Salt & pepper (to taste)
- 2 teaspoons olive oil
- 1.5 pounds salmon fillet
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, sliced
- 1 teaspoon dried parsley
- 1 teaspoon grated lemon zest
- 1/2 cup dry white wine (or more chicken broth as substitute)
- 1 teaspoon cornstarch
- 1 cup chicken broth (or more to taste)
- 1/2 cup heavy cream (or more to taste)
- 1/2 pound frozen spinach (defrosted and cooked) or 1/2 pound fresh baby spinach
Pasta
- 1 (12-oz) box linguine pasta (cooked according to package directions; drained)
Instructions
- Season and Cook Salmon: Combine ground paprika, garlic powder, salt, pepper, and olive oil in a small bowl. Spread this mixture evenly over the salmon fillets. Cook the salmon at 400°F for 10-15 minutes in the oven or air fryer, or alternatively pan-fry in a little oil over medium heat in a skillet until cooked through and flaky.
- Prepare the Sauce Base: In a large skillet over medium heat, melt the butter. Add the sliced garlic and cook for 30 to 60 seconds until fragrant. Stir in the dried parsley and grated lemon zest, cooking for an additional 30 seconds to infuse the flavors.
- Add White Wine and Simmer: Increase heat to medium-high and pour in the dry white wine (or more chicken broth if using). Scrape any browned bits from the bottom of the pan, then let the mixture simmer for 2 minutes to reduce slightly and develop flavor.
- Thicken Sauce: Whisk the cornstarch into the chicken broth until smooth. Gradually pour this into the skillet with the wine mixture while stirring. Continue to simmer the sauce for about 3 to 4 minutes until it thickens to your preferred consistency.
- Add Cream and Adjust Sauce: Stir in the heavy cream and simmer on medium heat until heated through. Add additional cream or chicken broth if the sauce becomes too thick or has reduced too much, ensuring it coats the pasta well. Season with salt and pepper to taste.
- Add Spinach and Pasta: If using fresh spinach, add it now to the sauce and allow it to wilt for a couple of minutes. Toss in the cooked linguine to coat it evenly with the sauce. If using frozen cooked spinach, add it at this stage as well.
- Combine Salmon: Break the cooked salmon into bite-sized pieces and gently fold them into the pasta mixture, ensuring the salmon is distributed evenly without breaking it down too much.
- Serve: Serve the creamy salmon pasta immediately while warm for the best flavor and texture.
Notes
- For a lighter sauce, substitute chicken broth for some or all of the heavy cream.
- If you prefer, cooking the salmon in the oven or air fryer is a hands-off method, but pan-frying adds extra crispiness.
- Use gluten-free pasta if you need a gluten-free option.
- Adjust seasoning at the end according to personal preference.
- This recipe pairs well with a crisp green salad and a glass of white wine.
