Ingredients:

  • 545 g salmon fillets, skin-on or skinless
  • 15 ml olive oil
  • 3 g kosher salt
  • 1 g cracked black pepper
  • 42 g unsalted butter
  • 20 g garlic, minced
  • 240 ml heavy cream
  • 75 g grated Parmesan cheese
  • 15 ml fresh lemon juice
  • 2 g lemon zest
  • 30 g fresh baby spinach (optional)
  • 1 g nutmeg (optional, for depth)
  • 340 g fettuccine or linguine
  • 15 ml salt (for boiling water)
  • 60 ml reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions for 'al dente.' Before draining, scoop out a small cup of the cloudy pasta water and set it aside.
  2. Pat the salmon fillets bone-dry with paper towels. Season with salt and pepper. Heat olive oil in the skillet over medium-high heat until shimmering. Place salmon in the pan and sear for 3-4 minutes per side until a deep golden crust forms. Remove salmon from the pan and let it rest.
  3. Reduce the skillet heat to medium. Melt the butter in the remaining salmon oils. Add the minced garlic and sauté for 30-60 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer for 2-3 minutes until it slightly thickens.
  4. Stir in the Parmesan cheese, lemon juice, and lemon zest, whisking until the cheese is melted and the sauce is smooth. Fold in the baby spinach until wilted. Toss in the cooked pasta and the reserved pasta water, stirring for 1 minute.