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–+ servings

Simple, Creamy Salmon Pasta

4 | 2 reviews
This pasta is rich in flavor but quick and simple. You make a garlicky, lemony cream sauce that quickly simmers on the stove, and then there are big flakes of salmon that make this pasta both filling and a full meal. It's a 20-minute dinner, and we love to dress it up for a weekend or use it as a quick weeknight staple.
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 pound salmon
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 6 garlic cloves
  • 1 lemon, for zest and juice
  • 4 tablespoons unsalted butter, 57 grams
  • 1 cup white wine
  • 1 1/2 cups heavy cream
  • 1 pound pasta of choice, I like spaghetti, linguine of bucatini
  • 1 cup fresh basil leaves, plus more for topping
  • 1/2 pound spinach leaves, optional

Instructions 

  1. Set a rack to the center of the oven and preheat to 325°F.
  2. Season both sides of your salmon with salt and pepper. Place on a lined baking dish and when the oven is ready, slow roast for 16-20 minutes or until it has an internal temperature of 135°F.
  3. While the salmon is cooking, grate or mince the 6 garlic cloves, zest all of the lemon, squeeze all of the lemon juice into a small bowl.
  4. Set a large pot or Dutch oven over medium heat. Prepare a large pot of water to the burner next to it.
  5. Add 1 tablespoon of butter to the pot and let it melt. Once it is melted, add the lemon zest and swirl it in with the butter. Add another tablespoon of butter, then the garlic. Mix and let it softly sizzle to cook, but not take on any color. Gradually mix in the remaining two tablespoons of butter until you have a smooth, garlicky butter sauce. Season with salt.
  6. Add the cup of white wine and bring to a soft simmer and let it reduce by half. Stir in the lemon juice. Add the 1 1/2 cups of heavy cream and let this come to a soft simmer, then reduce to low heat to let the sauce thicken. Keep this warm over low heat. Taste and season with salt and pepper.
  7. Mix in the basil leaves and spinach, letting them wilt into the sauce.
  8. By now the salmon should be out of the oven. Gently flake it away from its skin and add it to the cream sauce.
  9. Bring the pot of water on the other burner to a boil. Salt the water liberally and cook your pasta according to package instructions until al dente.
  10. Scoop the pasta directly from the pot into the sauce. Mix, adding a splash of pasta water to help the cream sauce cling to the pasta.
  11. Serve warm, top with more basil if you’d like!