Adapted from the recipe by Lori Yates, www.foxeslovelemons.com.
As the author wrote about this recipe, “Simple yet impressive, this is a perfect recipe for a date night at home.”
START TO FINISH: 45 minutes
Nonstick cooking spray, canola oil or olive oil
1 salmon fillet (about 1/2 pound)
1/2 teaspoon salt, divided, plus more for pasta water
1/4 teaspoon ground black pepper, divided
6 ounces linguine
1 tablespoon unsalted butter
1-2 garlic cloves, minced
1/2 cup plus 2 tablespoons heavy cream
1/4 cup dry white wine or chicken broth
1/2 teaspoon grated lemon zest
2.5 ounces baby spinach
1 tablespoon capers
Lemon wedges, for garnish (optional)
- Preheat oven to 400 degrees. Spray a cookie sheet with nonstick spray or coat with a thin layer of olive or canola oil. Place salmon, skin side down, on prepared pan and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout.
- In a large pot of boiling salted water, cook linguine according to package instructions.
- Heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
- Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.
- Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.