Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until it is al dente. Before you drain the pasta, reserve 1/2 cup of the starchy pasta water.
- Heat the olive oil in a large, high-sided skillet over medium heat. Pat the salmon dry and season it lightly with salt and pepper. Add the salmon skin-side down to the pan. 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 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
You can substitute 1/4 cup of the chicken stock with your favorite dry white wine for extra flavor. Make sure the skillet you use is big enough to hold the sauce and pasta for easy mixing. 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 more heavy cream if the pasta seems dry.