Ingredients:

  • 1.25 lbs fresh salmon fillets, skin removed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 12 oz linguine
  • 5 oz fresh baby spinach
  • 4 oz full-fat cream cheese, cubed at room temperature
  • 3 cloves garlic, minced
  • 1 large shallot, finely diced
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 cup reserved pasta water

Instructions:

  1. Season salmon fillets with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4 to 5 minutes per side until a crust forms and center is slightly translucent. Remove and let rest for 5 minutes.
  2. Boil linguine in heavily salted water until 1-2 minutes shy of al dente. Reserve 0.25 cup of starchy pasta water before draining.
  3. In the same skillet, sauté diced shallots and minced garlic for 2 minutes. Reduce heat to medium and stir in cream cheese and heavy cream, whisking until smooth and simmering.
  4. Fold in baby spinach until wilted. Add the hot pasta, parmesan cheese, lemon juice, and lemon zest. Toss with tongs until the sauce is glossy and coats the noodles.
  5. Gently flake the seared salmon into large chunks and fold into the pasta. Serve immediately.