Creamy Salmon Pasta

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Ingredients

  • Pasta Sauce
    • 1/2 pound dried fettuccine or linguine pasta
    • 1 tablespoon unsalted butter
    • 1/2 medium shallot, thinly sliced (about 1/8 cup)
    • 2 cloves garlic, minced
    • 1/2 teaspoons kosher salt, divided, plus more as needed
    • 3/4 cups heavy cream
    • 1 teaspoons Dijon mustard
    • 5 ounces baby spinach (about 5 packed cups)
    • Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
    • 1 tablespoon freshly squeezed lemon juice
    • Freshly ground black pepper
  • Salmon
    • 1/2 lb salmon cubed
    • 1 tbsp butter
    • 1 tbsp Olive oil
    • Salt and Pepper

Preparation

  • 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, salt and pepper the salmon, cut into one inch cubes. Heat butter and olive oil in a skillet over medium heat. Sear salmon cubes for 2 minutes per side until cooked through. Remove and set aside.
  • When the pasta is ready, reserve 1/2 cup of the pasta water. Drain the pasta and leave in the strainer.
  • Melt the butter over medium heat. Add the medium shallot, minced garlic cloves, and kosher salt. Cook, stirring occasionally, until the shallot is softened, about 2 minutes.
  • Stir in the heavy cream, Dijon mustard, and a touch of salt kosher salt, and bring to a simmer. Simmer until slightly thickened, about 2 minutes more.
  • 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.
  • Turn off the heat. Add the finely grated zest of the and the 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.

Source: The Kitchn – Creamy Salmon Pasta