This creamy salmon pasta recipe with spinach and capers and lemon is a delicious and easy supper for two. The sauce cooks in roughly the same amount of time as the pasta, so have everything ready and prepped before you start cooking. The golden gremolata pangrattato is optional but highly recommended to give this creamy pasta a crunchy hit of flavour.

Creamy salmon pasta with spinach, capers & lemon recipe

I developed this recipe to pair with the La Motte Pierneef Sauvignon Blanc. The wine has a citrus flavour profile with green pepper and Cape gooseberry in the background which pairs beautifully with seafood pasta dishes such as this creamy salmon. The palate is very elegant, with a mineral finish and the best time to enjoy this wine is during 2021. La Motte Estate is fully open and well worth a visit if you are in the Franschhoek area. They have a museum that houses a collection of 45 Pierneef artworks dating between 1908 and 1955 as well as Pierneef memorabilia. You can visit the Pierneef à La Motte Restaurant or a beautiful farm shop.

Creamy salmon pasta with spinach, capers & lemon recipe

Creamy salmon pasta with spinach, capers & lemon recipe

Creamy salmon pasta with spinach, capers & lemon recipe

Recipe – Serves 2 very generously

Print

Creamy salmon pasta with spinach, capers & lemon

Creamy salmon pasta with spinach, capers & lemon recipe

Delicious creamy salmon pasta with spinach, capers and lemon recipe.

  • Author: Sam Linsell
Scale

Ingredients

230gms linguini or any other long pasta of your choice

100gm baby spinach leaves

300gms salmon, pin boned and skin on

Olive oil to fry

2 Tbsp butter

1 small shallot finely chopped (or half a small brown onion)

1 clove garlic, crushed

½ cup La Motte Pierneef Sauvignon Blanc

1 tsp Dijon mustard

1 cup of whipping cream

1 Tbsp chopped dill

Zest of half a lemon

Juice from a lemon

3 Tbsp baby capers, drained from their brine

Salt & pepper

Grated Parmesan to serve (optional)

Gremolata pangrattato:

2 Tbsp butter

1 Tbsp extra virgin olive oil

1 clove garlic, crushed

½ cup panko breadcrumbs

Zest of half a lemon

1 Tbs finely chopped Italian parsley

Salt & black pepper

Instructions

Make the pangrattato first. Melt the butter and olive oil in a medium/ small nonstick pan and when the butter starts to bubble, add the garlic and fry for about 30 seconds. Add the panko crumbs and toss to coat. Add the lemon zest and parsley and fry this for a few minutes until the crumbs turn a golden brown colour. Season lightly with sea salt and black pepper and decant from the pan to serve with the pasta.

Bring a large pot of salted water to the boil and cook the pasta until al dente. A minute or so before the pasta is ready, add the baby spinach leaves. Allow this to wilt in the water with the pasta and then drain in a colander reserving a little of the pasta water

While the pasta is cooking, heat a medium-sized non-stick skillet or cast-iron pan over medium-high heat. Season the salmon fillet with salt and pepper and rub a little olive oil over the flesh. Fry (skin side down first) for a few minutes on each side until the salmon is golden and mostly cooked through. It is ok if the fish is a little pink in the middle. Set aside to cool slightly.

Wipe the pan down with a paper towel and return it to low heat. Add the butter to the pan and when it has melted, add the shallot. Cook until softened but not browned, about 3 – 4 minutes. Add the garlic and cook for a minute further. Add the white wine and allow this to bubble away until most of the liquid has evapourated. Add the Dijon mustard and mix to combine.

Add the cream, chopped dill, lemon zest and baby capers and cook briefly until the sauce starts to thicken. Flake the meat of the salmon into the sauce and heat through. Add the drained pasta and spinach to the pan and toss to coat and if necessary add a little of the past water to loosen the sauce. . Add salt and pepper to taste.

Dish up immediately and serve with the golden pangratatto crumbs and grated Parmesan cheese.

Notes

Have all the ingredients prepped before you start cooking this cream salmon pasta recipe as things move quickly.

Keywords: pasta, creamy, salmon, capers, butter, lemon, spianch, easy, weeknight recipe, recipe

*This post is proudly sponsored by La Motte

A few of my other favourite salmon recipes:

Herb & fennel crusted salmon with garlic roasted sweet potatoes

Roasted salmon with a miso & orange glaze

Miso salmon & cucumber salad

Vietnamese caramel salmon in the Instant Pot

Salmon poke

Salmon poached in lapsang souchong tea, with ginger,  lemon and honey

Smoked salmon omelette with chive crème fraiche

Salmon burger on a black brioche bun

 

 

 

Find me on Instagram and Pinterest

 

 

 

 

 

 

 

 

 

Write A Comment