Salmon Linguine Recipe

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose the cloves. Place heads on a small piece of foil, drizzle each with 1 tablespoon olive oil and sprinkle 1/2 tsp salt evenly across both. Wrap foil to form a loose packet and roast 35–40 minutes until cloves are soft and caramelized. Cool slightly, then squeeze or scoop out about 6 cloves and mash into a paste. Reserve remaining cloves for another use.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the linguine. Cook according to package instructions until al dente (usually 8–10 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside, keeping warm.

While garlic roasts and pasta cooks, prepare the poaching liquid in a shallow skillet or wide saucepan: combine 3 cups water or fish stock, 1 tablespoon white wine (if using), 1 bay leaf, 6 peppercorns and 1 teaspoon kosher salt. Bring to a gentle simmer (not a rolling boil).

Cut salmon into 1–1.5 inch thick pieces (bite-sized for topping). Gently slide pieces into the simmering liquid in a single layer. Poach over low heat for 4–6 minutes depending on thickness, until just opaque and flake easily with a fork. Remove with a slotted spoon to a plate and keep warm. Reserve 1/4 cup of the poaching liquid for the sauce and discard the rest.

In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter melts, add the diced onion and minced shallot. Sauté 4–5 minutes until translucent and fragrant but not browned.

Stir in the mashed roasted garlic (about 6 cloves worth). Cook 30 seconds to bloom the garlic flavors.

Pour in 1 cup heavy cream and 1/4 cup reserved poaching liquid, bring to a gentle simmer. Reduce heat to low and whisk in 1 cup grated Parmesan, 1 teaspoon Dijon mustard, lemon zest from 1 lemon, 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt. Stir until cheese melts and the sauce is smooth. If sauce is too thick, whisk in up to 1/2–1 cup reserved pasta water until it reaches a silky, coating consistency.

Add the 4 cups baby spinach in batches, stirring until wilted. Taste and adjust seasoning with salt, pepper or lemon juice as desired.

Add the drained linguine directly into the skillet with the sauce. Toss gently using tongs to coat the pasta thoroughly, adding small splashes of reserved pasta water if needed to loosen the sauce. Cook together 1–2 minutes so pasta finishes absorbing flavors.

Gently fold in about half of the poached salmon pieces into the pasta to warm through, leaving the remaining pieces for topping so they keep their shape. Break a few pieces if you prefer smaller bites.

Stir in 2 tablespoons chopped parsley and 1 teaspoon finishing olive oil for gloss. Adjust final seasoning with a squeeze of lemon juice if desired.

Plate & Garnish

Divide linguine among plates. Top each portion with the remaining poached salmon pieces. Sprinkle additional grated Parmesan, the mashed roasted garlic (place small dollops across the pasta so the roasted garlic flavor is prominent), and a pinch more chopped parsley. Serve immediately.