Lemon Pepper Linguine with Salmon and Sautéed Spinach
Serving Size: 2-3
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
Ingredients:
1/2 lb. Pappardelle’s Lemon Pepper Linguine
1 lb. salmon filet, skin on, cut into 3 equal portions
2 Tbsp. extra-virgin olive oil
Zest & juice of 1-1/2 lemons, cutting 1/2 lemon into wedges
2 tsp. ground black pepper
1/2 tsp. granulated garlic
1/2 tsp. granulated onion
2 Tbsp. butter
1 clove garlic, minced
2 Tbsp. dry white wine
2 cups baby spinach, rinsed
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Instructions:
- Preheat oven to 375 degrees F. Lightly oil a baking sheet using 1 Tbsp. olive oil.
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
- Combine olive oil, zest & juice of lemons, black pepper, granulated garlic, and granulated onion. Rub mixture on salmon filets.
- Bake salmon, skin side down, until cooked through, about 12-15 minutes.
- Meanwhile, melt butter in large skillet over medium heat. Add garlic and spinach, and cook, stirring frequently, until garlic is fragrant and spinach is wilted, about 2 minutes.
- Add white wine to skillet, stirring until evaporated. Add pasta, mixing until well combined.
- Divide pasta into serving dishes. Top with salmon filets. Garnish with Parmesan, parsley and lemon wedges. Serve and enjoy!