Nigella Salmon Pasta

This dish came to the rescue one weeknight when I’d utterly run out of steam but still wanted something that tasted like I’d made an effort. Nigella’s salmon pasta is lush — creamy and lemony with just enough garlic to make it feel like real cooking happened.

It’s one of those recipes that feels fancy but isn’t. There’s no stress, no need for anything cheffy — just a tray of salmon, a boiling pot of pasta, and a silky sauce you stir together while half-distracted by laundry or the telly. And the flavour? It tastes like something you’d order on holiday by the sea. But it’s Tuesday. And you’re home. In slippers.

You’ll love how relaxed this one is. And how stupidly good it tastes.

Why You’ll Love It

• All done in under 30 minutes. Pinky promise.
• The salmon gets buttery soft in the oven. No babysitting it in a pan.
• That sauce. Cream, lemon, garlic — say no more.
• Spinach and capers keep it from being too heavy. (Also makes you feel a bit smug.)
• Great for date nights, but also fridge-raiding Tuesdays. It’s flexible like that.
• Leftovers? Still dreamy. Hot or cold.

Ingredients

• 2 salmon fillets (or one large one — don’t overthink it)
• 1 tsp kosher salt, divided
• ½ tsp ground black pepper, divided
• 12 oz linguine
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1¼ cups heavy cream
• ½ cup dry white wine
• 1 tsp grated lemon zest
• 5 oz box baby spinach
• 2 tbsp capers
• Lemon wedges, for serving (optional but fab)

How to Make It

Get the salmon in the oven:

Preheat your oven to 350°F. Line a small tray with foil or baking paper — less washing up later. Place the salmon skin-side down, season with ½ tsp salt and ¼ tsp pepper, and bake for about 14–16 minutes. It should flake easily and be just opaque in the centre.

Boil the pasta:

Get a big pot of water going — salt it like the sea. Cook the linguine according to the packet, then drain it just before it’s al dente. Save a splash of pasta water in case your sauce gets clingy later.

Start the sauce:

While the pasta boils, melt the butter in a big pan (I use a high-sided frying pan). Toss in the garlic and sauté for a minute — don’t let it brown. Just get it fragrant.

Make it luscious:

Pour in the cream and wine, and stir in the lemon zest, the rest of the salt and pepper. Let it bubble gently for about 5–6 minutes. It should thicken slightly — not gloopy, just silky.

Add the greens:

Stir in the spinach and capers. It’ll look like too much spinach. It’s not. It always shrinks. Give it a minute or two to wilt down, stirring gently.

Finish it off:

Toss in the drained pasta and stir until it’s all coated and glossy. If it looks a bit thick, splash in some reserved pasta water.

Flake the salmon:

Take the salmon out of the oven, peel off the skin, and gently break it into big chunks. Stir it through the pasta — or just pile it on top if you’re feeling elegant.

Serve with lemon:

Squeeze a wedge over each plate. Or serve them on the side for people to DIY. Either way, don’t skip it — the lemon wakes everything up.

Common Mistakes and How to Dodge Them

Salmon’s dry. What gives?
You probably baked it a touch too long. Pull it out when it’s just cooked and let the residual heat finish the job.

Sauce broke or got watery.
Make sure you’re simmering it gently — not boiling it furiously. And don’t rush it. Cream needs patience.

Spinach turned to mush.
Just toss it in right at the end. It only needs a minute.

It’s bland.
Salt your pasta water properly. And don’t be shy with seasoning in the sauce — taste and adjust as you go.

Storage and Reheating

Fridge: Keeps well for 3–4 days. Store in a sealed container.

Freezer: You can freeze it, but the cream sauce might separate. It’s best fresh or reheated gently.

To reheat:

• Microwave: 30 seconds at a time, stirring between blasts.
• Stovetop: Add a splash of milk or cream to loosen it and stir gently over low heat.
• Cold? Honestly, it’s not half-bad straight from the fridge.

Frequently Asked Questions

Can I use another fish?
Sure — trout, cod, or even tinned tuna in a pinch. It’ll still be good.

No wine on hand?
Use a splash of chicken or veg stock. Or skip it. It won’t ruin anything.

What can I sub for cream?
Try half-and-half, evaporated milk, or even a plant-based cream. Just don’t expect it to be quite as dreamy.

Does this work with short pasta?
Of course. Penne, fusilli, whatever you’ve got — it’s not that deep.

Nutrition Facts (Per Serving):

• Calories: 407
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 48mg
• Sodium: 105mg
• Carbs: 42g
• Fiber: 2.8g
• Sugar: 2.3g
• Protein: 18g

Try More Nigella Recipes:

• Nigella Steak Pie Recipe
• Nigella Ratatouille
• Nigella Chicken Casserole