Ingredients:

  • 1 lb salmon fillets, skin removed and cubed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp lemon zest
  • 1/4 tsp ground nutmeg
  • 12 oz linguine
  • 2 cups fresh baby spinach
  • 1/2 cup reserved pasta water

Instructions:

  1. Pat the salmon cubes dry with paper towels. Heat olive oil in a skillet over medium high heat until shimmering. Add salmon in a single layer; cook undisturbed for 3 minutes, flip, and sear for another 2 minutes until golden and crusty. Remove salmon from the pan and set aside. Note: Drying the fish is the only way to get a good sear.
  2. Lower heat to medium. Melt butter in the same skillet, scraping up the brown bits (fond) with a wooden spoon. Add minced garlic and sauté for 60 seconds until fragrant but not brown.
  3. Pour in heavy cream and bring to a gentle simmer. Stir in lemon zest and nutmeg. Reduce for 3-5 minutes until the sauce coats the back of a spoon.
  4. Stir in Parmesan cheese slowly. Continue stirring over low heat until completely melted and velvety.
  5. Add cooked linguine and fresh baby spinach to the sauce. Toss over low heat for 1-2 minutes until spinach wilts into the sauce.
  6. Pour in reserved pasta water 1 tablespoon at a time. Stir until the sauce is glossy and flows easily.
  7. Gently fold the seared salmon back into the pan. Warm through for 60 seconds until the fish is just heated. Note: Don't overstir here or you'll break the salmon cubes.
  8. Garnish with fresh parsley and extra black pepper. Serve immediately.