Nigella Salmon Pasta is a sumptuous fish pasta meal with excellent taste. In just 25 minutes you can have a delectable meal ready to be devoured tender baked salmon, creamy garlic and lemon sauce, vivid greens, and freshly cooked linguine.
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💗 Why You’ll Love This Nigella Salmon Pasta Recipe:
- Delicious Salmon: Tender, baked salmon fillets add a rich and satisfying seafood flavor to the pasta.
- Creamy Garlic Sauce: The creamy garlic and lemon sauce is both luxurious and flavorful, elevating the dish.
- Quick and Easy: This recipe comes together in a relatively short time, making it perfect for busy weeknight dinners.
- Fresh Spinach and Capers: The addition of baby spinach and capers brings freshness and a hint of brininess to the dish.
- Elegant and Impressive: Nigella Salmon Pasta is a visually appealing and impressive dish to serve to guests or enjoy as a special meal at home.
❓ What Is Nigella Salmon Pasta Recipe?
Nigella Salmon Pasta recipe is a delectable dish featuring baked salmon, linguine, and a creamy garlic, lemon, and wine sauce. It combines tender salmon, pasta, and flavorful ingredients for a luxurious and quick-to-make seafood pasta experience.
📜 Nigella Salmon Pasta Ingredients
- 2 salmon fillets (about 3/4 pound) (1 large fillet is also fine)
- 1 teaspoon kosher salt, divided, plus more for pasta water
- 1/2 teaspoon ground black pepper, divided
- 12 ounces linguine
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1-1/4 cups heavy cream
- 1/2 cup dry white wine
- 1 teaspoon grated lemon zest
- 1 box (5 ounces) baby spinach
- 2 tablespoons capers
- Lemon wedges, for garnish (optional)
👩🍳 How To Make Nigella Salmon Pasta
- Put a big pot of water on the stove and bring it to a boil before preheating the oven to 350 degrees F.
- Use nonstick spray to coat a small-rimmed baking pan. Season the salmon with 1/2 teaspoon of salt and 1/4 teaspoon of pepper before laying it skin-side down on the preheated pan.
- Bake for 14-16 minutes, or until the salmon is virtually opaque and the internal temperature reaches 145 degrees F.
- Meanwhile, boil a huge pinch of salt in a large pot of water and prepare the linguine as directed on the package.
- Melt butter in a large high-sided skillet over medium heat while the pasta cooks. Stirring continually, sauté the garlic for 1 minute.
- Toss in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper along with the cream, wine, lemon zest, and nutmeg.
- Bring to a boil over medium heat, then lower to a simmer for 5–6 minutes, stirring occasionally, or until the mixture has thickened into a thin sauce. Turn down the heat.
- Put spinach and capers in the skillet. Toss the drained pasta with the cooked spinach in the skillet. Cook for 1 to 2 minutes over low heat, stirring frequently, until spinach is wilted.
- Take the salmon out of the oven. Remove the skin of the salmon with a spatula, then split the salmon into large chunks to serve with pasta.
- Garnish with lemon wedges to squeeze over pasta at the table.
💭 Recipe Tips
- Bake to Perfection: Bake salmon until it’s opaque and reaches an internal temperature of 145°F for perfect doneness.
- Salt Pasta Water: Generously salt the boiling pasta water for well-seasoned linguine.
- Creamy Consistency: Simmer the sauce until it thickens into a luscious, thin consistency.
- Wilt Spinach Quickly: Toss spinach into the skillet and cook briefly until it wilts for a vibrant, fresh addition.
- Customize Garnish: Enhance flavor with optional lemon wedges for a customizable, zesty finish.
🥗 What Pairs Nicely With Nigella Salmon Pasta
Nigella’s Salmon Pasta is a great match for a wide range of accompaniments like roasted brussels sprouts, garlic green beans, and broccolini salad, as well as the heartiness of boiling baby potatoes or a zucchini squash casserole.
🎚 How To Store Leftover Nigella Salmon Pasta?
- In The Fridge: Leftover Nigella’s salmon pasta can be kept in the fridge for 3 to 4 days in a tightly sealed container.
- In The Freezer: Leftover Nigella’s salmon pasta can be frozen for up to 3 months when preserved properly in a freezer-safe bag. Let it defrost in the fridge overnight before reheating.
🥵 How To Reheat Nigella Salmon Pasta?
- Microwave: Transfer Nigella’s salmon pasta to a microwave-safe dish and heat for 30 seconds to 3 minutes over medium power or until hot throughout.
- Stove: Pour a sauce over medium-low heat in a skillet then add Nigella’s salmon pasta and heat for 2 to 5 minutes or until heated through.
FAQs
What can you substitute for heavy cream in salmon pasta?
You can substitute heavy cream in salmon pasta with half-and-half, milk, or non-dairy options like coconut milk for a lighter version.
How do I prevent salmon pasta from sticking together?
To prevent salmon pasta from sticking together toss it with a bit of olive oil or butter after cooking to create a protective coating.
Why is my salmon pasta sauce watery?
Your salmon pasta sauce may be watery if it didn’t simmer and reduce enough, or if you used too much liquid. Simmer longer for a thicker sauce.
Why does my salmon pasta taste so bland?
Your salmon pasta may taste bland due to inadequate seasoning. Enhance flavor by adjusting salt, and pepper, and adding herbs or spices to suit your taste
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Nigella Salmon Pasta Nutrition Facts
Amount Per Serving
- Calories 407
- Total Fat 18g
- Saturated Fat 6g
- Trans Fat 0.2g
- Cholesterol 48mg
- Sodium 105mg
- Potassium 293.9mg
- Total Carbohydrates 42g
- Dietary Fiber 2.8g
- Sugars 2.3g
- Protein 18g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Salmon Pasta
Description
Nigella Salmon Pasta is a sumptuous fish pasta meal with excellent taste. In just 25 minutes you can have a delectable meal ready to be devoured tender baked salmon, creamy garlic and lemon sauce, vivid greens, and freshly cooked linguine.
Ingredients
Instructions
- Put a big pot of water on the stove and bring it to a boil before preheating the oven to 350 degrees F.
- Use nonstick spray to coat a small-rimmed baking pan. Season the salmon with 1/2 teaspoon of salt and 1/4 teaspoon of pepper before laying it skin-side down on the preheated pan.
- Bake for 14-16 minutes, or until the salmon is virtually opaque and the internal temperature reaches 145 degrees F.
- Meanwhile, boil a huge pinch of salt in a large pot of water and prepare the linguine as directed on the package.
- Melt butter in a large high-sided skillet over medium heat while the pasta cooks. Stirring continually, sauté the garlic for 1 minute.
- Toss in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper along with the cream, wine, lemon zest, and nutmeg.
- Bring to a boil over medium heat, then lower to a simmer for 5–6 minutes, stirring occasionally, or until the mixture has thickened into a thin sauce. Turn down the heat.
- Put spinach and capers in the skillet. Toss the drained pasta with the cooked spinach in the skillet. Cook for 1 to 2 minutes over low heat, stirring frequently, until spinach is wilted.
- Take the salmon out of the oven. Remove the skin of the salmon with a spatula, then split the salmon into large chunks to serve with pasta.
- Garnish with lemon wedges to squeeze over pasta at the table.
Notes
- Bake to Perfection: Bake salmon until it’s opaque and reaches an internal temperature of 145°F for perfect doneness.
- Salt Pasta Water: Generously salt the boiling pasta water for well-seasoned linguine.
- Creamy Consistency: Simmer the sauce until it thickens into a luscious, thin consistency.
- Wilt Spinach Quickly: Toss spinach into the skillet and cook briefly until it wilts for a vibrant, fresh addition.
- Customize Garnish: Enhance flavor with optional lemon wedges for a customizable, zesty finish.