Garlic Butter Salmon with Creamy Spinach Linguine
Creamy, juicy, and utterly comforting — Garlic Butter Salmon with Creamy Spinach Linguine is the kind of dinner that makes weeknights feel special without a ton of fuss.
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Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 2 fillets Salmon About 6 ounces each, skin on or off, patted dry.
- 2 tablespoons Unsalted Butter Divided, room temperature.
- 3 cloves Garlic Minced.
- 1/2 teaspoon Salt Divided.
- 1/2 teaspoon Black Pepper Divided.
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Olive Oil
- 8 ounces Linguine Pasta
- 1 cup Heavy Cream
- 1 cup Fresh Spinach Roughly chopped.
- 1/4 cup Grated Parmesan Cheese Plus extra for serving.
Instructions
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon of butter over medium heat until the butter foams. Season both sides of the salmon with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Place salmon in the skillet skin-side down if skin-on. Sear without moving for 4–5 minutes until a golden crust forms. Flip and cook 4–5 more minutes until cooked through (internal temperature about 125–135°F for medium). Remove salmon and set aside on a plate tented with foil.
- In the same skillet, reduce heat to medium-low and add the remaining 1 tablespoon butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned; watch closely to prevent burning.
- Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan for flavor. Stir in the chopped spinach and grated Parmesan cheese until the spinach wilts and the cheese melts, about 2–3 minutes. Taste and season with the remaining salt and pepper as needed.
- Meanwhile, cook the linguine according to package directions in salted boiling water until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and immediately add it to the skillet with the cream sauce, tossing to combine. Add a splash of reserved pasta water if needed to loosen the sauce to your desired consistency.
- Plate the creamy linguine, then place a seared salmon fillet on top of each portion. Finish with extra Parmesan, a squeeze of lemon if desired, and a sprinkle of chopped parsley or cracked black pepper. Serve warm and enjoy.
Notes
Store leftovers in an airtight container for up to 3 days. Keep the salmon separate from the pasta if possible to preserve texture.