Description
Creamy Garlic Butter Salmon with Spinach Alfredo Pasta
Ingredients
For the Salmon:
2 salmon fillets (6-8 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
1/2 tsp garlic powder
Salt and pepper to taste
2 tbsp breadcrumbs (optional for topping)
For the Alfredo Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 1/4 cups heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper to taste
For the Pasta:
8 oz fettuccine or linguine pasta
1 tsp olive oil
(for cooking pasta)
Instructions
Prepare the Salmon:
Season salmon fillets with garlic powder, salt, and pepper.
Heat olive oil and butter in a skillet over medium heat. Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes, or until golden brown and cooked to your liking.
Sprinkle breadcrumbs on top for a crispy finish (optional). Remove from heat and set aside.
Cook the Pasta:
Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of pasta water, drain, and toss the pasta with a drizzle of olive oil to prevent sticking.
Make the Alfredo Sauce:
In the same skillet used for the salmon, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and bring to a simmer. Add Parmesan cheese and whisk until the sauce is creamy and smooth.
Toss in the spinach and let it wilt, then season with salt and pepper to taste.
Combine:
Add the cooked pasta to the Alfredo sauce, tossing to coat. If the sauce is too thick, use reserved pasta water to adjust the consistency.
Plate and Serve:
Divide the pasta onto plates and top with the seared salmon. Garnish with additional Parmesan or parsley if desired.
This rich and indulgent dish is perfect for a dinner that feels both luxurious and comforting. Enjoy with a glass of white wine for the ultimate experience!
Step-by-Step Guide
1. Prep & Season: Pat salmon fillets dry. Season generously with garlic powder, salt, and pepper. Bring a large pot of salted water to a boil for the pasta.
2. Sear the Salmon: In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Once hot, add salmon skin-side down. Cook undisturbed for 4-5 minutes until skin is crispy. Flip and cook for 3-4 more minutes. Remove and set aside.
3. Cook Pasta: Add pasta to boiling water and cook to al dente. Before draining, reserve 1/4 cup of starchy pasta water. Drain pasta and toss with a tsp of olive oil.
4. Create the Sauce: In the same skillet (do not wipe clean), melt 2 tbsp butter. Sauté minced garlic for 1 minute. Pour in heavy cream, bring to a gentle simmer. Whisk in Parmesan until melted and smooth.
5. Combine & Finish: Add fresh spinach to sauce, stirring until wilted. Add cooked pasta, tossing to coat. Use reserved pasta water to thin sauce if needed. Season sauce with salt and pepper.
6. Plate: Divide pasta among plates. Top each portion with a seared salmon fillet.
Serving Suggestions
Plate this dish on warm plates to keep it hot. A simple side salad with a lemon vinaigrette cuts through the richness beautifully. For vegetables, roasted asparagus or green beans are excellent choices. As suggested, a glass of crisp Chardonnay or Pinot Grigio complements the creamy garlic flavors. Garnish with fresh parsley, lemon wedges, and an extra sprinkle of Parmesan.
How-to Summary
This dish involves three core components cooked sequentially: searing seasoned salmon, boiling pasta, and creating a quick garlic-Parmesan cream sauce in the same pan. The sauce is built by sautéing garlic in butter, simmering cream, melting in cheese, and wilting spinach. Finally, the pasta is tossed in the sauce and topped with the cooked salmon.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. While fettuccine is classic, linguine, tagliatelle, or even penne work well. The key is using a shape that holds the creamy sauce.
How do I know when the salmon is cooked perfectly?
The salmon should flake easily with a fork. An internal temperature of 125°F (for medium-rare) to 145°F (for well-done) is safe. It will continue to cook slightly after being removed from the pan.
Can I substitute the heavy cream to make it lighter?
For a lighter sauce, half-and-half can work, but avoid boiling it vigorously to prevent separation. For a dairy-free version, use full-fat coconut milk and nutritional yeast instead of Parmesan.
My sauce seems too thin. How can I thicken it?
Let it simmer for a few more minutes to reduce. You can also add a bit more grated Parmesan cheese, which will help thicken it as it melts.
Can I prepare any part of this dish ahead of time?
You can measure ingredients and season the salmon ahead. However, for best texture and flavor, cook and assemble just before serving.
Common Mistakes to Avoid
- Overcooking the Salmon: This leads to a dry, tough texture. Watch the time carefully and remember it cooks quickly.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan from a block for a smooth melt.
- Not Reserving Pasta Water: The starchy water is essential for adjusting sauce consistency and helping it cling to the pasta.
- Adding Cheese to Boiling Cream: Remove the skillet from direct heat or turn it to low before whisking in the Parmesan to prevent the sauce from breaking or becoming oily.
Conclusion
This Creamy Garlic Butter Salmon with Spinach Alfredo Pasta is a restaurant-quality meal achievable in your own kitchen. By following the step-by-step process and avoiding common pitfalls, you’ll create a harmonious dish where the rich, garlicky sauce and tender salmon elevate simple pasta into a special occasion dinner. It’s the perfect balance of impressive technique and comforting flavor, guaranteed to become a favorite in your recipe rotation.