Ingredients
Equipment
Method
Prepare the Salmon
- First, preheat your oven to 400°F (200°C). In a small bowl, combine the ground paprika, garlic powder, salt, pepper, and olive oil to create a paste. Rub this mixture evenly over the salmon fillet.
- Place the salmon on a baking sheet and cook for 10 to 15 minutes, or until the flesh is opaque and flakes easily with a fork. You can also pan-fry or air-fry the salmon if you prefer.
Build the Creamy Sauce
- While the salmon cooks, melt the unsalted butter in a large skillet over medium heat. Add the sliced garlic and cook until it becomes fragrant, about 30 to 60 seconds. Be careful not to let it brown, as this can make it taste bitter.
- Stir in the dried parsley and lemon zest, cooking for another 30 seconds to release their aromas.
- Next, turn the heat up to medium-high and pour in the dry white wine or chicken broth. Use a wooden spoon to scrape any flavorful browned bits from the bottom of the pan. Let the wine simmer and reduce for about 2 minutes.
Thicken and Finish the Sauce
- In a separate small bowl, whisk the cornstarch into the cold chicken broth until it is completely dissolved. This step is crucial for a smooth, lump-free sauce.
- Pour this mixture into the skillet, stir well, and let it simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
- Reduce the heat to medium and stir in the heavy cream. Let the sauce simmer gently until it is heated through. If it seems too thick, you can add a splash more cream or chicken broth to reach your desired consistency. Season with salt and pepper to taste.
Combine and Serve
- If you're using fresh baby spinach, add it to the skillet now and let it wilt into the sauce.
- Once wilted, add your cooked and drained linguine pasta to the skillet. Toss gently until every noodle is coated in the creamy sauce.
- Break the cooked salmon into large flakes and carefully fold them into the pasta. If using defrosted frozen spinach, add it at this stage with the salmon. Serve your creamy salmon pasta immediately.
Nutrition
Notes
For perfectly cooked salmon, aim for an internal temperature of 125-130°F. Ensure a lump-free sauce by dissolving cornstarch in cold broth before adding it to the skillet. Avoid burning the garlic and boiling the cream sauce too vigorously to maintain its delicate flavor and texture. For storage, leftovers keep well in the refrigerator for 2-3 days; reheat gently with a splash of milk or broth to restore creaminess. Do not freeze cream-based sauces. Consider reserving pasta water to adjust sauce consistency, and always add fresh herbs right before serving for the brightest flavor.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.