If you’re looking for a quick yet sophisticated meal that’s ready in just 25 minutes, this Creamy Salmon Pasta is the perfect option. This dish combines tender, seared salmon with a luxurious cream sauce, featuring the fresh brightness of lemon zest, savory capers, and wilted spinach. It’s a delightful mix of flavors and textures, all tossed with perfectly cooked pasta. Whether you’re preparing a special dinner or just want to elevate your weeknight meal, this recipe is both simple and impressive.
Ingredients:
For the Salmon:
- 2 salmon fillets
- 1 tsp kosher salt
- ½ tsp black pepper
For the Cream Sauce:
- 12 oz pappardelle pasta (or any pasta of your choice)
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup dry white wine
- 1 tsp grated lemon zest
- 5 oz baby spinach leaves
- 2 tbsp capers
Instructions:
For the Salmon:
- Season and Cook the Salmon: Pat the salmon fillets dry and season both sides with kosher salt and black pepper. In a large skillet over medium heat, sear the salmon for 3-4 minutes per side, or until cooked through and flaky.
For the Pasta and Cream Sauce:
- Cook the Pasta: While the salmon is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once al dente, drain and set aside.
- Make the Cream Sauce: In the same skillet used for the salmon, melt the unsalted butter over medium heat. Pour in the dry white wine and let it simmer for 2-3 minutes, reducing slightly. Stir in the heavy cream and lemon zest, whisking to combine.
- Add Spinach and Capers: Stir the baby spinach leaves into the cream sauce and cook for 2-3 minutes, just until the spinach wilts. Add the capers and continue stirring.
- Combine Everything: Toss the cooked pasta into the cream sauce, making sure it’s evenly coated. Gently flake the cooked salmon and fold it into the pasta, being careful not to break it up too much.
- Serve: Divide the creamy salmon pasta into bowls and serve immediately.
Conclusion:
This Creamy Salmon Pasta with Spinach and Capers is a beautifully balanced dish that comes together in just 25 minutes. The rich cream sauce pairs perfectly with the delicate salmon, while the fresh spinach and tangy capers add brightness and depth. It’s an easy yet elegant meal that’s sure to impress, whether you’re cooking for guests or enjoying a cozy night in.
Creamy Salmon Pasta with Spinach and Capers: A Quick and Elegant Meal
Ingredients
For the Salmon:
- 2 salmon fillets
- 1 tsp kosher salt
- ½ tsp black pepper
For the Cream Sauce:
- 12 oz pappardelle pasta or any pasta of your choice
- 2 tbsp unsalted butter
- 2 garlic cloves minced
- 1 cup heavy cream
- ½ cup dry white wine
- 1 tsp grated lemon zest
- 5 oz baby spinach leaves
- 2 tbsp capers
Instructions
For the Salmon:
- Season and Cook the Salmon: Pat the salmon fillets dry and season both sides with kosher salt and black pepper. In a large skillet over medium heat, sear the salmon for 3-4 minutes per side, or until cooked through and flaky.
For the Pasta and Cream Sauce:
- Cook the Pasta: While the salmon is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once al dente, drain and set aside.
- Make the Cream Sauce: In the same skillet used for the salmon, melt the unsalted butter over medium heat. Pour in the dry white wine and let it simmer for 2-3 minutes, reducing slightly. Stir in the heavy cream and lemon zest, whisking to combine.
- Add Spinach and Capers: Stir the baby spinach leaves into the cream sauce and cook for 2-3 minutes, just until the spinach wilts. Add the capers and continue stirring.
- Combine Everything: Toss the cooked pasta into the cream sauce, making sure it’s evenly coated. Gently flake the cooked salmon and fold it into the pasta, being careful not to break it up too much.
- Serve: Divide the creamy salmon pasta into bowls and serve immediately.