One-Pot Creamy Salmon Pasta
This lovely fall pasta dish is one of our favorites to come out of the test kitchen. For a dish that leads with creamy, it’s unexpectedly colorful, from the vibrant green spinach to the deep red of the sun-dried tomatoes and the peachy tones of the salmon. It’s full of texture, too. The noodles are al dente, the salmon is tender and flaky, and the tomatoes have an almost meaty chew to them — it all tastes wonderful together.
We sear the salmon up in a piping hot Dutch oven with olive oil, salt, and pepper — everything it needs to develop a crispy, golden brown crust. It’s the perfect complement to the pasta sauce, which comes together in the same pot: it’s like the pan-sauce equivalent of dump cake, but it’s made with a prodigious amount of garlic, butter, white wine, Parm, and half-and-half, so it’s very savory and satisfying. And, despite all that creamy stuff, the sauce takes a light hand in the dish, pulling all the elements together while letting the freshness of the greens and those tangy tomatoes shine.
All that, and it comes together in one not-too-messy pot — which makes it perfect for a weeknight dinner. It’s so elegant, we might bust out the candles. We might also bust out the sweatpants and eat this creamy, comforting dish in front of whatever show we’re streaming. Either way, there’s a nice glass of wine in the picture.
4 6-oz salmon fillets, skin removed
Kosher salt, to taste
Black pepper, to taste
1 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
1 small yellow onion, diced
6 garlic cloves, minced
½ cup dry white wine
5 oz sun-dried tomatoes in oil, drained and cut into strips
3 cups half-and-half
1 ½ cups vegetable stock
8 oz linguine
5 oz baby spinach leaves
½ cup freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley, for garnish
Season the salmon fillets with salt and pepper on both sides.
Heat the olive oil in a Dutch oven over medium-high. Sear the salmon in the hot pan, flesh-side down first, for 4 to 5 minutes on each side, or until it develops a golden brown crust and the fish is fully cooked. Remove the salmon from the pan and set aside.
Add the butter and onion to the pan and cook until softened, 2 to 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Pour in the white wine, and let it simmer and reduce slightly. Add the sun-dried tomatoes and cook for 1 to 2 minutes.
Add the half-and-half, vegetable stock, and linguine. Bring to a gentle boil, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the pasta is almost cooked to al dente.
Add the spinach and Parmesan, season with salt and pepper, and simmer until the spinach wilts and the cheese melts, about 1 minute.
Divide the pasta between 4 plates, place the cooked salmon on top, and spoon the pasta sauce over the fish. Garnish with parsley and enjoy immediately.
Recipe adapted from: Cafe Delites