Here’s a recipe for Garlic Butter Salmon with Creamy Spinach Linguine—a flavorful and elegant dish that’s sure to impress!
Ingredients:
For the Garlic Butter Salmon:
- 2 salmon fillets (6-8 oz each)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Creamy Spinach Linguine:
- 8 oz linguine pasta (or any pasta of choice)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 cups fresh spinach (packed)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper, to taste
Instructions:
1. Cook the Salmon:
- Prepare the salmon: Pat the salmon fillets dry with a paper towel, then season both sides with salt and pepper.
- Cook the salmon: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down (if using skin-on) and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set it aside.
- Make the garlic butter: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice, and season with salt and pepper. Spoon the garlic butter sauce over the salmon fillets before serving. Garnish with fresh parsley.
2. Prepare the Creamy Spinach Linguine:
- Cook the linguine: While the salmon is cooking, bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and set aside, reserving a bit of pasta water.
- Make the creamy spinach sauce: In the same skillet used for the salmon (you can wipe it clean if needed), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook, stirring occasionally, until wilted (about 2-3 minutes).
- Add the cream: Stir in the heavy cream and bring to a simmer. Let it cook for a couple of minutes to thicken slightly.
- Finish the sauce: Lower the heat and stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Combine with the linguine: Toss the cooked linguine into the creamy spinach sauce, ensuring the pasta is well coated.
3. Serve:
- Plate the creamy spinach linguine on a serving dish and top with the garlic butter salmon fillet.
- Garnish with extra Parmesan cheese and fresh parsley, if desired.
Tips:
- For extra flavor: You can add a squeeze of lemon juice on top of the salmon right before serving for a fresh, zesty kick.
- Vegetable options: Feel free to add some sautéed mushrooms or sun-dried tomatoes into the creamy spinach linguine for extra flavor.
- Make it spicy: If you like heat, add some red pepper flakes to the garlic butter sauce or the spinach cream sauce.
This dish is creamy, buttery, and perfectly balanced, with the richness of the salmon complementing the creamy pasta. It’s ideal for a special dinner or a cozy meal at home. Enjoy! Would you like more ideas for side dishes to pair with it?
