Salmon Capellini Recipe

Marinate salmon

Pat the salmon dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tbs chopped dill (or 1/2 tsp dried), 3 tsp salt and 1 tsp black pepper; mix. Rub the marinade over the salmon on both sides and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook salmon

Heat a nonstick or heavy skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add the salmon and sear 3–4 minutes per side (depending on thickness) until just opaque through the center and it flakes easily with a fork. Internal temperature should reach 125–130°F for medium-rare to 140°F for well done. Remove salmon to a plate and tent loosely with foil; set aside. Reserve pan drippings.

While salmon marinates or cooks, bring 6 cups water to a rolling boil in a large pot. Add 1 tbs salt. Add 8 oz capellini and cook 2–3 minutes, stirring gently, until al dente (capellini cooks quickly). Reserve 3/4 cup of the pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

In the same skillet used for the salmon (add butter if the pan is dry), melt 2 tbs butter with 1 tbs olive oil over medium heat. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add 2 sliced garlic cloves and cook 30–45 seconds until fragrant; do not brown.

Deglaze & build sauce

Pour in 1 tbs white wine (or chicken broth) and scrape up any browned bits from the pan. Let the liquid reduce by about half (30–45 seconds). Stir in 1 tbs heavy cream, 1 tsp lemon zest and 1 tsp lemon juice. Add 1 cup halved cherry tomatoes and cook 1–2 minutes until they begin to soften.

Finish sauce with greens and cheese

Add 2 cups packed baby spinach and cook until wilted, about 1 minute. Stir in 2 tbs grated Parmesan and red pepper flakes if using. If the sauce seems too thick, add 2–4 tbs of the reserved pasta water to reach a silky consistency. Season with salt and freshly ground black pepper to taste.

Combine pasta and sauce

Add the drained capellini directly to the skillet with the sauce. Toss gently using tongs or two forks so the pasta is evenly coated. If needed, add up to the remaining reserved pasta water a tablespoon at a time to loosen the sauce so it coats the strands.

Flake or slice the cooked salmon into large bite-sized pieces and nestle gently into the sauced pasta so it heats through for 30 seconds. Drizzle 1 tsp olive oil over the finished dish, sprinkle 1 tbs chopped parsley and additional Parmesan if desired. Serve immediately with lemon wedges on the side.