Garlic Butter Salmon with Creamy Spinach Linguine
Creamy, juicy, and bursting with garlicky goodness, this dish combines perfectly seared salmon with a silky spinach-parmesan cream sauce tossed through tender linguine.
Servings: 2 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Ingredients
- 2 fillets Salmon skin removed or left on, about 6 ounces each, patted dry
- 2 tablespoons Unsalted Butter divided, room temperature for melting and searing
- 3 cloves Garlic minced finely
- 1/2 teaspoon Salt divided, adjust to taste
- 1/2 teaspoon Black Pepper freshly ground if possible
- 1/2 teaspoon Smoked Paprika for warmth and color
- 1 tablespoon Olive Oil for searing
- 8 ounces Linguine Pasta dry weight
- 1 cup Heavy Cream full fat for best creaminess
- 1 cup Fresh Spinach roughly chopped if large leaves
- 1/4 cup Grated Parmesan Cheese freshly grated for melty texture
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil and cook 8 ounces linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Season the salmon: Pat 2 salmon fillets dry and season evenly with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
- Sear the salmon: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted and the pan is hot, add the salmon fillets. Sear for about 4–5 minutes on the first side without moving them to get a golden crust. Flip and cook another 4–5 minutes until cooked through (internal temperature about 125–135°F for medium). Remove salmon from the skillet and set aside on a plate.
- Make the garlic butter sauce: In the same skillet, reduce heat to medium-low and add the remaining 1 tablespoon unsalted butter. Add 3 cloves minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add cream and greens: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1 cup fresh spinach and 1/4 cup grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into a creamy sauce; if the sauce seems thick, add a splash of reserved pasta water to loosen. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine with pasta: Toss the cooked linguine into the creamy spinach sauce until evenly coated, adding a little reserved pasta water if necessary to achieve a silky texture.
- Finish and serve: Plate the creamy spinach linguine and top each serving with a seared salmon fillet. Spoon any pan juices over the salmon and serve immediately while warm. Enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to restore sauce creaminess.