Creamy Garlic Salmon Pasta (Print version)

Tender salmon, pasta, spinach, and a silky garlic parmesan cream sauce make a cozy seafood dinner in about 30 minutes.

# Ingredients:

For the salmon

01 - 1 lb (450 g) skinless salmon fillets, about 4 fillets
02 - 3/4 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - 1/2 teaspoon paprika, optional
05 - 1 tablespoon olive oil

For the pasta and sauce

06 - 12 oz (340 g) fettuccine or linguine
07 - 2 tablespoons unsalted butter
08 - 1 small shallot, finely chopped
09 - 5 cloves garlic, minced
10 - 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
11 - 1 cup (240 ml) heavy cream
12 - 3/4 cup (75 g) freshly grated parmesan cheese
13 - 2 cups (60 g) baby spinach
14 - 1 teaspoon lemon zest
15 - 1 tablespoon fresh lemon juice, plus more to taste
16 - 2 tablespoons chopped fresh parsley
17 - 1/4 teaspoon red pepper flakes, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the salmon very dry. Season both sides with about 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika if using.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, until golden and just flaky. Transfer to a plate.
04 - Lower the heat to medium. Add butter, shallot, and garlic to the same skillet. Cook for 1-2 minutes, stirring often, until fragrant but not browned.
05 - Pour in the wine or broth and simmer for 2 minutes, scraping up browned bits. Stir in cream, parmesan, spinach, lemon zest, remaining salt, remaining pepper, and red pepper flakes. Cook gently until the spinach wilts.
06 - Add the drained pasta and 1/4 cup reserved pasta water. Toss until glossy, adding more pasta water as needed. Flake the salmon into large pieces, fold it in gently, then finish with lemon juice and parsley.

# Good to know:

01 - Best served immediately while the sauce is loose and glossy.
02 - Use freshly grated parmesan for the smoothest sauce.
03 - Reserve pasta water before draining because it is the easiest way to loosen the sauce.

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