Creamy Salmon Pasta by Foxes Love Lemons

Ingredients

• 3/4 pound salmon fillet, skin on
• 1 pound linguine pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 teaspoon lemon zest
• 5 ounces baby spinach
• 2 tablespoons capers, drained
• 1/2 teaspoon salt (for salmon and pasta water, adjust to taste)
• 1/4 teaspoon black pepper (for salmon, adjust to taste)

Instructions

1. Preheat oven to 400°F (200°C). Place the salmon fillet on a baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 12-15 minutes, or until cooked through and easily flaked. Once cooked, let it cool slightly, then break into bite-sized chunks.
2. While the salmon roasts, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1 cup of the pasta water before draining.
3. While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Pour in the white wine and lemon zest. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
5. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the baby spinach to the skillet, a handful at a time, stirring until it wilts into the sauce. This should take about 2-3 minutes.
7. Stir in the drained capers and the cooked salmon chunks. Gently toss to combine and heat through.
8. Add the drained linguine to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
9. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.