Baked salmon pasta
Oven Baked Salmon Pasta is creamy and easy to make. Capers and spinach elevate the meal. A great comfort meal for you and the family. Ready in 30 minutes!
Servings: 4
Equipment
- large heavy bottomed skillet
- baking sheet
Ingredients
- 10 oz fettuccini noodles
- .75-1 lb salmon filet *see notes
- ½ tsp salt *more as needed
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 tsp fresh or dried thyme
- 1 Tbsp butter
- 4 garlic cloves
- 1 cup heavy cream *see notes, use more as needed
- ¼ cup dry white wine
- ½ cup marinated artichoke hearts, chopped
- 3 Tbsp capers in brine
- 4 cup baby spinach
- 2 tsp lemon zest
- 3 Tbsp fresh lemon juice
- 2 Tbsp cilantro, chopped *just for garnish
- ¼ cup parmesan, grated *optional
Instructions
- Preheat oven to 350º and heat large pot of water for the fettuccine (be sure to salt the water well). Spray a baking pan or dish with olive oil or avocado spray. Place salmon, skin side down, on prepared pan. Add all the seasonings to a small dish and whisk together, season the fish with half of the seasoning (the other half is for the cream sauce). Transfer to oven and bake 13 to 15 minutes or until salmons internal temperature reaches 145º.
- While pasta is cooking, heat butter in large heavy bottomed skillet over medium heat. Add garlic and cook 1 minute, stirring often. Add cream, wine, lemon zest and remaining seasonings, capers, artichoke hearts. Heat to a simmer over low heat and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently.
- Note: Reserve Pasta Water. Before draining the pasta, reserve a cup of the cooking water. This starchy water can be used to adjust the consistency of your sauce later.
- Add the spinach in and let it wilt a bit. Squeeze the fresh lemon into the cream sauce (photo 2). Taste the sauce to see if you want more lemon, salt or capers (everyone’s different!)
- Once salmon is cooked through, carefully remove the skin if desired (photo 1). Slip spatula between salmon skin and flesh to remove skin. Break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.
Notes
*individual salmon filets will also work in place of one large filet.
*half/half or 2 % milk will also work. You can substitute unsweetened nut milk to make this dairy free.
Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Serving: 1.25cup | Calories: 697kcal | Carbohydrates: 67g | Protein: 34g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 872mg | Potassium: 889mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4235IU | Vitamin C: 22mg | Calcium: 237mg | Iron: 3mg