Creamy Garlic Butter Salmon Pasta
This creamy garlic butter salmon pasta is a quick, comforting, and delicious dish perfect for weeknight dinners or entertaining friends and family.
Ingredients
Pasta and Salmon
- 8 oz linguine pasta (or your favorite pasta)
- 2 pieces salmon fillets (6 oz each; skin removed)
Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup spinach (fresh or thawed if frozen)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional) Great for a refreshing twist!
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Searing the Salmon
- Season the salmon fillets with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the salmon fillets, cooking for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
Making the Sauce
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, then stir in the Parmesan cheese until melted and smooth.
- Add a splash of reserved pasta water if necessary to reach your desired creaminess.
Combining the Ingredients
- Toss the spinach into the sauce, letting it wilt slightly. Add the drained linguine to the skillet, tossing until well coated. Flake the salmon on top and gently mix to combine everything.
Serving
- Dish out the pasta into bowls, finish with a sprinkle of fresh parsley, and serve it with lemon wedges on the side.
Notes
Cooking Tips: Don’t be afraid of the garlic; add extra cloves for more flavor. Cook salmon over medium heat for a perfect sear. Substitute salmon with shrimp, chicken, or tofu for a variation. For leftovers, store in an airtight container for up to 2 days.