Creamy Salmon Pasta

Creamy Salmon Pasta

from thekitchn.com
Dinner
40 min
773 kcal / serving

The lemon really brightens up the sauce.

Ingredients

  • 1 pounddried fettuccine or linguine pasta
  • 2 tablespoonsunsalted butter
  • 1 mediumshallot, thinly sliced (about 1/4 cup)
  • 4 clovesgarlic, minced
  • 1 ½ teaspoonskosher salt, divided, plus more as needed
  • 1 ½ cupsheavy cream
  • 2 teaspoonsdijon mustard
  • 5 ouncesbaby spinach (about 5 packed cups)
  • finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
  • 2 tablespoonsfreshly squeezed lemon juice (1 medium lemon)
  • freshly ground black pepper
  • 1 ½ poundssalmon fillets
  • 1 teaspoonolive oil
  • ¾ teaspoonkosher salt
  • ¼ teaspoonfreshly ground black pepper

Directions

Make the pasta and broil the salmon:

  1. 1

    Arrange an oven rack 5 to 6 inches below the broiler element, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.

  2. 2

    Bring a large pot of heavily salted water to a boil. Add 1 pound dried fettuccine to the boiling water and cook according to package directions, stirring occasionally to separate the noodles, for 1 minute less than al dente. Meanwhile, cook the salmon.

  3. 3

    Pat 1 1/2 pounds salmon fillets dry with paper towels and place on the baking sheet. Drizzle with 1 teaspoon olive oil and rub the oil all over. Season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange skin-side down, spacing them evenly apart.

  4. 4

    Broil until the salmon is almost cooked through or registers about 115ºF in the thickest part, 4 to 8 minutes (it will continue to cook as it rests). Meanwhile, finish the pasta and make the sauce.

Finish the pasta:

  1. 1

    When the pasta is ready, reserve 1 cup of the pasta water. Drain the pasta and leave in the strainer.

  2. 2

    Melt 2 tablespoons unsalted butter in the now-empty pot over medium heat. Add 1 thinly sliced medium shallot, 4 minced garlic cloves, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the shallot is softened, about 2 minutes.

  3. 3

    Stir in 1 1/2 cups heavy cream, 2 teaspoons Dijon mustard, and the remaining 1 teaspoon kosher salt, and bring to a simmer. Simmer until slightly thickened, about 2 minutes more.

  4. 4

    Add the pasta, 5 ounces baby spinach, and 1/4 cup of the pasta water. Cook over medium-high heat, tossing constantly, until the spinach is wilted and the sauce thickens slightly and coats the pasta, 1 to 2 minutes. Toss in more pasta water a few tablespoons at a time if needed if the pasta is dry.

  5. 5

    Turn off the heat. Add the finely grated zest of 1 medium lemon and 2 tablespoons lemon juice, and toss to combine. Taste and season with kosher salt and black pepper as needed. Transfer to a wide serving platter. Break up the salmon into large chunks and place on the pasta, leaving the skin behind. Garnish with freshly ground black pepper if desired.