Coho Salmon Linguine
A restaurant-worthy pasta you can make at home. Creamy garlic sauce, sautéed mushrooms and spinach come together with fresh pasta and crispy-skinned salmon for an easy yet elegant meal.
Ingredients
- 1 pkg linguine (410-500 g)
- 1 tbsp butter
- 4 pieces Coho salmon (about 6 oz/170 g each) (about 6 oz/170 g each)
- ¼ cup finely chopped parsley
Spinach Cream Sauce
- 1 tbsp olive oil
- ½ onion diced
- 1 cup mushrooms quartered
- 1 tbsp butter
- 1 tsp garlic paste
- 1 cup whipping cream (35%)
- 1 tsp pepper
- Pinch salt
- ¼ cup chicken stock
- 1 handful spinach
- ½ cup grated Parmesan cheese
- 1 tbsp white wine
- 1 tsp dried oregano, basil or Italian seasoning
Instructions
- In large pot of boiling, salted water, cook pasta according to package instructions. Drain and set aside.
- Melt butter in large skillet over medium heat; cook salmon, skin side down, until skin is golden and crispy, 8 to 10 minutes. Flip and cook for another 1 to 2 minutes.
Spinach Cream Sauce
- Meanwhile, heat oil in pan over medium heat; sauté onions and mushrooms until browned, about 4 minutes. Stir in butter, garlic paste, cream, pepper and salt; bring to a simmer. Stir in chicken stock, spinach, Parmesan and white wine; simmer, stirring frequently, until spinach is wilted, cheese is melted and sauce is thickened, about 5 minutes.
- To serve, divide linguine among plates. Top each with one salmon fillet and some of the spinach cream sauce and parsley.