Garlic Butter Salmon with Creamy Spinach Linguine
The Garlic Butter Salmon with Creamy Spinach Linguine Recipe is a culinary delight that brings together the richness of salmon and the creaminess of linguine in a harmonious dish.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 6-ounce fillets Salmon Fillets Skin-on for better texture.
- 8 ounces Linguine Pasta Cooked al dente.
- 4 cups Fresh Spinach Will wilt down significantly when cooked.
- 4 cloves Garlic Minced.
- 4 tablespoons Unsalted Butter For the sauce.
- 1 cup Heavy Cream Adds richness to the sauce.
- 0.5 cup Parmesan Cheese Grated.
- to taste Salt
- to taste Pepper Freshly ground.
- 1 tablespoon Fresh Lemon Juice Optional for brightness.
Instructions
- Begin by cooking the linguine. In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of the pasta water, then drain the linguine and set it aside.
- While the linguine cooks, prepare the salmon. Pat the salmon fillets dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Once the butter is foaming, carefully place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, lower the heat to medium-low and add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Next, add the fresh spinach to the skillet. Stir and cook for about 2-3 minutes until the spinach has wilted down significantly.
- Pour in the heavy cream, stirring to combine with the garlic and spinach. Allow the mixture to simmer gently for 2-3 minutes until it thickens slightly.
- Sprinkle the grated Parmesan cheese into the sauce, stirring until it melts and the sauce becomes creamy and cohesive. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- Season the sauce with additional salt and pepper to taste, and if desired, add a splash of fresh lemon juice to brighten the flavors.
- Combine the cooked linguine in the skillet with the creamy spinach sauce, tossing gently to coat the pasta evenly.
- To serve, place a generous portion of the creamy spinach linguine on each plate. Top with a crispy salmon fillet and garnish with extra Parmesan cheese and freshly cracked black pepper. Enjoy your Garlic Butter Salmon with Creamy Spinach Linguine Recipe immediately!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve texture.