Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook, stirring occasionally, until they are al dente. Check the package directions for the exact time. Before you drain the pasta, reserve 1/2 cup of the starchy pasta water.
- Heat the olive oil in a large, high-sided skillet set over medium heat.
- Pat the salmon dry on both sides with a paper towel and season it lightly with salt and pepper. Add the salmon skin-side down to the hot oil. Cook for 3–4 minutes, or until the salmon is golden brown and releases naturally from the pan.
- Flip the salmon. Add the butter, minced garlic, minced thyme, and lemon juice to the pan. Cook the salmon for an additional 2–3 minutes, or until it is light pink and flaky. Baste the salmon with butter a few times, then remove it to a plate.
- Add the flour to the pan with the garlic butter and whisk it into the butter and oil to create a roux.
- Add 1 cup of the chicken stock slowly, whisking constantly. Cook the sauce over medium heat for 1–2 minutes, or until it begins to bubble around the edges.
- Add 1/4 cup of the reserved pasta water to the sauce along with the heavy cream and Parmesan cheese. Whisk to combine. Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to combine. If the sauce becomes too dry, add the remaining 1/4 cup of reserved pasta water.
- Cut the salmon into bite-sized pieces and add it to the pasta. Add the spinach and stir to combine; the spinach will wilt quickly.
- Serve immediately, garnished with chopped parsley.
Nutrition
Notes
Substitute 1/4 cup of the chicken stock with your favorite white wine for extra flavor. A dry white wine works best.
Reserve some of the starchy pasta water to thin out the sauce, as needed.
Make sure the skillet you use is big enough to hold the sauce and pasta to make it easier to combine everything before serving.
This dish tastes best eaten right away because seafood and cream do not reheat well. Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat in a skillet on low heat and add some more heavy cream if the pasta seems dry.