Easy Salmon Spinach Pasta (Print version)

Flaky salmon, baby spinach, and pasta tossed in a light lemon garlic cream sauce for a 30-minute dinner.

# Ingredients:

For the salmon

01 - 1 lb (450 g) salmon fillets, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 3/4 teaspoon kosher salt, divided
04 - 1/4 teaspoon black pepper

For the pasta and sauce

05 - 10 oz (285 g) fettuccine or linguine
06 - 2 tablespoons unsalted butter
07 - 1 small shallot, finely chopped
08 - 4 cloves garlic, minced
09 - 3/4 cup (180 ml) heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1/2 cup (50 g) finely grated Parmesan cheese
12 - 5 oz (140 g) baby spinach
13 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
14 - 1 teaspoon finely grated lemon zest
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons chopped fresh parsley or dill, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.
02 - Pat the salmon dry. Rub with olive oil and season with salt and pepper. Sear in a skillet over medium-high heat for 3-4 minutes per side, or broil 5-7 minutes, until just opaque and flaky. Transfer to a plate to rest.
03 - Melt the butter in a wide skillet over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and cook for 30 seconds, stirring so it does not brown.
04 - Stir in the cream and Dijon. Simmer for 2 minutes, then add the Parmesan and stir until smooth. Keep the heat gentle so the sauce does not scorch.
05 - Add the drained pasta, baby spinach, and 1/4 cup reserved pasta water. Toss for 1-2 minutes until the spinach wilts and the sauce coats the noodles. Add more pasta water if needed.
06 - Turn off the heat. Stir in lemon zest and lemon juice. Flake the salmon into large pieces and fold it gently into the pasta. Top with parsley or dill if using and serve right away.

# Good to know:

01 - Best served immediately while the sauce is loose and glossy.
02 - Reserve extra pasta water for reheating leftovers.
03 - Use fillets of similar thickness so the salmon cooks evenly.

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