My kids love salmon, and they love pasta. This dish was a natural. And they loved it.
Since this is salmon, I have to stress the importance of deboning. I come from an Asian family, where people don't do it, but it's such an easy thing to do with salmon. For this purpose, I have deboning tweezers like this:
- 2 lb salmon fillets, deboned
- 1 lb pasta
- 1 stick (8 tbsp) butter
- 2 cups heavy cream
- 2 cloves garlic
- 1 lemon
- 2 cups shredded parmesan
- 4 cups loosely packed baby spinach
Preheat oven to 400º.
Salt and pepper the fillets, and then place them skin-side down on a foil-lined baking sheet. Bake on the medium rack for 30 minutes.
Meanwhile, boil pasta in salted water until shy of al dente. It will finish cooking in the sauce.
Meanwhile, heat butter and cream in a large saucepan over low heat. Use a garlic press to crush the garlic, and add it to the sauce. Let the sauce lightly simmer and thicken.
Zest the lemon and reserve for garnish if you're into that. Then juice the lemon and add to the sauce.
Drain pasta, reserving 1 cup of pasta water. Fold pasta into the sauce. Add parmesan and mix well. Then stir in the spinach until it wilts.
Thin the sauce using the reserve pasta water if necessary.
When the salmon is ready, remove from the oven and remove the skin. Break it into pieces and gently fold it into the pasta.
Garnish with a little fresh parsley. Serve immediately.