Creamy Lemon Salmon Pasta

Disclaimer: This recipe does not make the best leftovers. 2nd Disclaimer: I promise you that nobody is going to complain about eating the whole damn thing in one sitting. Grab a shovel and get to work, friends.

Creamy Lemon Salmon Pasta

Serves: 4

Active Time: 35 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

INGREDIENTS:

• 1 lb. linguini
• 1 lb. salmon
• Kosher salt and pepper to taste
• 2 tbsp. unsalted butter
• 4 cloves of garlic, minced
• 1 small yellow onion, diced
• 1 1/4 cup heavy whipping cream
• 1/2 cup dry white wine
• Juice of 1/2 of a lemon
• 1 tsp. dried thyme leaves
• 8 oz. fresh baby spinach
• 2 tbsp. capers

DIRECTIONS:

1. Cook pasta according to the package directions until just shy of al dente.

2. Pre-heat the oven to 350 degrees. Season salmon with salt and pepper to taste. Once the oven is pre-heated, bake salmon for 20 minutes or until it is cooked through and easily flakes with a fork.

3. Melt butter in a dutch oven or high-sided skillet. Once the butter is melted, add the onion and cook until translucent (about 3 minutes.) Add garlic and cook until fragrant (about 1 minute.)

4. Add heavy cream, wine, lemon juice, thyme and season with salt and pepper to taste. Bring the sauce to a slight boil and reduce the heat to low. Allow this to simmer until the sauce has reduced by about 1/4 and has thickened slightly.

5. Add the cooked pasta, cooked salmon flaked into bite sized pieces, spinach and capers and stir to combine. Allow the mixture to cook until the pasta is cooked through and the spinach is wilted.

6. Serve topped with grated parmesan cheese and additional lemon wedges, if desired!

White Burgundy

MY RECOMMENDATION:

Jean-Claude Debeaune Lenior Macon-Villages- Find it at Total Wine

WHY IT WORKS:

• Burgundy is the region that this wine is from, not the type of grape varietal. This can be one of the most expensive regions to buy wine from, but there are still some good Burgundy wines that are affordable!
• Burgundy only produces wine from 2 types of grapes: pinot noir and chardonnay. Any red wine that comes from Burgundy is pinot noir and any white wine is chardonnay. They are really making it easy for us to keep things straight. Thanks, Burgundy.
• This wine is a dry, medium-bodied wine with medium acidity. It has notes of citrus, pear and apple. It also has quite a lot of minerality.
• White burgundy differs from a big, oaky California chardonnay. Because Burgundy is a cooler climate than California, the wine is more acidic and typically has notes of minerality instead of the oaky, buttery aromas that you would find in a California chardonnay. For this reason, I think that it pairs well with the lemon pasta. It brings out the lemon and acid in the dish and offers a refreshing break from the creamy sauce.