Get ready to treat yourself to an unforgettable dinner with this Garlic Butter Salmon with Creamy Spinach Linguine. It’s the kind of dish that instantly feels special, combining succulent pan-seared salmon, a lusciously creamy linguine swirled with tender spinach, and a bright touch of lemon butter—all in under 30 minutes! Whether you’re hoping for a show-stopping date night entrée or just want to elevate your weeknight dinner game, this is one dish guaranteed to make you feel like a gourmet chef right at home.
Ingredients You’ll Need
What makes Garlic Butter Salmon with Creamy Spinach Linguine truly shine are its simple, fresh ingredients, which each add an essential note to the overall harmony of flavors, texture, and color. With just a handful of pantry staples and a few vibrant extras, you’ll have everything you need for this restaurant-worthy meal.
- Salmon Fillets: Choose skin-on fillets for the crispiest texture and rich flavor.
- Salt and Pepper: Simple seasonings that let the salmon’s natural taste shine through.
- Linguine Pasta: The perfect shape to soak up every bit of the silky, creamy sauce.
- Olive Oil: Used for searing the salmon, giving it a golden crust while adding depth.
- Garlic: A must for that aromatic, inviting foundation to the sauce.
- Heavy Cream: Creates the luscious, velvety base that makes every bite irresistible.
- Parmesan Cheese: For a savory, cheesy kick and extra creaminess.
- Fresh Spinach: Adds vibrant color, a healthy boost, and a slight earthy flavor.
- Lemon (juice and zest): Brightens the whole dish with zippy freshness.
- Butter: Essential for that rich, glossy finish and extra silkiness atop the salmon.
- Fresh Dill or Parsley: For a final touch of fresh, herbal brightness and beautiful color.
How to Make Garlic Butter Salmon with Creamy Spinach Linguine
Step 1: Prepare the Linguine
Start by bringing a big pot of salted water to a rolling boil. Cook the linguine according to the package instructions until it’s just al dente, then drain. Save about half a cup of the starchy pasta water before you drain—it’s the secret to achieving a silky, restaurant-style sauce later on.
Step 2: Sear the Salmon
Pat your salmon fillets dry and season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the fillets skin-side down and press gently to get that golden, crispy skin. Let them cook undisturbed for about 5–6 minutes. Flip and cook for another 3–4 minutes, depending on how you like your salmon. Transfer the salmon to a plate and keep it warm while you move on to the sauce.
Step 3: Create the Creamy Garlic Sauce
Turn down the heat to medium (but keep that glorious pan—those browned bits are flavor gold!). Add the minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the heavy cream and let it come to a gentle simmer, then sprinkle in the parmesan. Stir steadily as the cheese melts and the sauce thickens up. It should begin to coat the back of your spoon.
Step 4: Wilt the Spinach
Add the fresh spinach straight into the warm, creamy sauce. Stir gently until the spinach wilts and deepens in color, folding perfectly into the luxurious base of your Garlic Butter Salmon with Creamy Spinach Linguine.
Step 5: Toss Pasta and Add Lemon
Now, add your cooked linguine to the skillet and toss to coat with every bit of the creamy spinach sauce. If it seems a little thick, add a splash of reserved pasta water to loosen things up. Mix in the lemon juice and half the zest for the ideal balance of brightness and richness.
Step 6: Make the Lemon Butter
In a small bowl, melt the butter—microwave works perfectly!—then stir in the remaining lemon zest. This simple step adds a punch of flavor right at the finish, taking your Garlic Butter Salmon with Creamy Spinach Linguine over the top.
Step 7: Plate and Garnish
Divide the creamy spinach linguine among your plates, nestle a salmon fillet on top, and finish with a drizzle of lemon butter. Don’t forget those vibrant sprigs of fresh dill or parsley for a burst of color and freshness. Now, dig in and enjoy every bite!
How to Serve Garlic Butter Salmon with Creamy Spinach Linguine
Garnishes
For the finishing touches, sprinkle each plate with a bit of extra parmesan, a flourish of fresh dill or parsley, and an extra twist of cracked black pepper. If you’re feeling fancy, a few thin lemon slices add brightness and a hint of elegance—presentation matters just as much as taste here!
Side Dishes
While Garlic Butter Salmon with Creamy Spinach Linguine is a complete and satisfying meal on its own, a crisp side salad with a zippy vinaigrette pairs beautifully to refresh the palate. Warm, crusty bread is another winning addition, perfect for sopping up every bit of the creamy sauce.
Creative Ways to Present
You can serve this dish family-style on a large platter, topped with all four salmon fillets, or individually plated for a dinner-party feel. For date night, divide the linguine into deep, wide bowls and nestle in the salmon—add a twirl of pasta and a drizzle of lemon butter for pure restaurant vibes. Try garnishing with edible flowers or microgreens to really impress!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Garlic Butter Salmon with Creamy Spinach Linguine, store leftovers promptly in an airtight container in the refrigerator. This keeps the salmon moist and the pasta from drying out, so your meal tastes just as luscious tomorrow.
Freezing
While the salmon freezes beautifully, creamy sauces can sometimes separate after thawing. For best results, freeze just the cooked salmon if needed, and make the sauce and pasta fresh when you’re ready to serve again. If you do freeze the whole dish, expect some changes in texture but the flavors will still be delicious.
Reheating
To reheat, gently warm the salmon and linguine together in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to help revive the creamy sauce. Avoid microwaving at high power, as it can dry out the salmon and cause the sauce to split. Gentle reheating makes all the difference!
FAQs
Can I use a different type of pasta for Garlic Butter Salmon with Creamy Spinach Linguine?
Absolutely! While linguine is ideal for catching the creamy sauce, you can substitute with spaghetti, fettuccine, or even penne if you prefer. Just aim for a noodle that holds the sauce well.
What if I don’t have fresh spinach?
No worries! Frozen spinach works, too—just thaw and squeeze out any extra liquid before adding it to the sauce. It may change the dish’s color a tad, but the flavor stays fantastic.
Can I make Garlic Butter Salmon with Creamy Spinach Linguine dairy-free?
Yes! For a dairy-free version, use a rich coconut cream instead of heavy cream and your favorite vegan parmesan substitute. Choose a plant-based butter for the drizzle, and the dish stays beautifully creamy and flavorful.
How do I know when my salmon is perfectly cooked?
Look for the flesh to turn from translucent to opaque and flake easily with a fork. For a medium finish, aim for a few minutes per side over medium-high heat; the center should be ever so slightly rosy and juicy.
Is this recipe suitable for meal prep?
Garlic Butter Salmon with Creamy Spinach Linguine can definitely work for meal prep, especially if you keep the salmon and pasta separate. Combine just before eating or reheating to keep textures at their best.
Final Thoughts
Whether you’re aiming to impress a special guest or simply want to treat yourself, Garlic Butter Salmon with Creamy Spinach Linguine is one of those crowd-pleasers you’ll come back to again and again. Give it a try, and don’t be surprised if it ends up on your list of all-time favorites!
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