This delicious salmon pasta recipe combines perfectly baked salmon with creamy linguine, fresh spinach, and tangy capers for a delightful meal.

Scale

Nonstick cooking spray

2 salmon fillets about 3/4 pound

1 teaspoon kosher salt divided

½ teaspoon ground black pepper divided

12 ounces linguine

2 tablespoons unsalted butter

3 garlic cloves minced

1 ¼ cups heavy cream

½ cup dry white wine

1 teaspoon grated lemon zest

1 box baby spinach 5 ounces

2 tablespoons capers

Lemon wedges for garnish (optional)

Preheat oven to 350 degrees F and heat large pot of water to boiling on stove. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and bake 14 to 16 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.
Meanwhile, add large pinch of salt to pot of boiling water and cook linguine according to package instructions for al dente.
While pasta is cooking, 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 1/2 teaspoon salt and 1/4 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.
Add spinach and capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.
Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.

For best flavor, use a good quality dry white wine and fresh lemon zest.

Keywords: salmon pasta recipe, creamy linguine, baked salmon, spinach pasta