Creamy Salmon Pasta with Garlic, Capers, and Spinach
By Isabella Quinn
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Made in 25 minutes, this salmon pasta recipe features baked salmon and pappardelle. The sauce for this recipe is made without a long simmer. Ingredients in the sauce include heavy cream, garlic, dry white wine, lemon zest, capers, and spinach. The sauce coats the pasta well.
Bake seasoned salmon while cooking other pasta. Prepare a sauce in a medium saucepan with butter and finely chopped garlic. Pappardelle, which has wide noodles, is the best pasta to serve with a cream sauce, but other types of pasta can be used. White wine and lemon peel can be added to the cream sauce, and capers and baby spinach can be mixed in for extra flavor.
The sauce should be slightly thicker, made with cream, wine, and lemon zest. Don't overcook the sauce before adding the pasta. It's more common to overcook garlic and destroy it. Melt some butter and sauté the garlic in it just until fragrant. Toss the salmon, pasta, spinach, and capers gently to prevent breaking up the pieces of salmon.
Serve pasta hot with garlic or crazy bread if added for sauce. Leftover pasta should be reheated in a skillet over medium heat with a little olive oil and stirred until warm, per the recipe website. The recipe serves four people but can be doubled or tripled to serve additional people.
Why we keep this one around
- Prepares dinner in 25 minutes by cooking salmon and pasta together and then heating the sauce briefly before combining and serving the two dishes.
- Prepares a dish with a limited number of common supermarket ingredients, including salmon, pasta, cream, and spinach, as well as other pantry-style seasonings. Only a few ingredients are required.
- Keeps prep easy by allowing you to prepare the cream sauce in one medium pot while cooking the pasta in another medium saucepan.
- Offers pasta options. Pappardelle is suggested for sauces due to its shape, but other pasta types are acceptable options, according to the source.
- Serves four. Quantity can be modified according to instructions on the website, which suggest doubling or tripling the recipe to serve a larger family.
- A pan method that uses a small amount of olive oil and stirring to reheat leftover pasta.
Ingredients
- •2 salmon fillets
- •1 tsp kosher salt
- •½ tsp black pepper
- •cooking spray (for spraying salmon)
- •12 oz pappardelle pasta (or any pasta)
- •2 tbsp unsalted butter
- •2 cloves garlic (minced)
- •1 cup heavy cream
- •½ cup dry white wine
- •1 tsp grated lemon zest
- •5 oz baby spinach leaves
- •2 tbsp capers
Instructions
- 1
Preheat the oven to 400°F (200ºC) and prepare a baking dish with parchment paper.
- 2
Season the salmon fillets with kosher salt and black pepper on both sides, then place them on the prepared baking dish.
- 3
Spray the salmon fillets with cooking spray and bake for 12 minutes, or until the salmon reaches an internal temperature of 145°F.
- 4
While the salmon bakes, cook the pappardelle according to the package instructions.
- 5
Heat the butter in a medium pot until melted, then add the minced garlic.
- 6
Cook the garlic in the butter for 2 minutes, or until fragrant.
- 7
Add the heavy cream, grated lemon zest, and dry white wine to the pot.
- 8
Cook for about 1 minute, until the sauce thickens slightly.
- 9
Add the cooked pasta, baby spinach, capers, and baked salmon to the pot.
- 10
Mix to coat the pasta and salmon in the sauce, then cook for about 1 minute until the spinach has slightly wilted.
- 11
Serve hot.
FAQ
Nutrition (per serving)
695
Calories
68g
Protein
36g
Fat
18g
Carbs
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