This Creamy Lemon White Wine Pasta with Blackened Salmon is easy, fast, and packed with flavor. A quick lemon white wine cream sauce simmers while the pasta boils and the blackened salmon bakes, all coming together in less than 30 minutes. Perfect for weeknight dinner or date night!
Why You’ll Love This Recipe
- Salmon fillets are coated in a sweet and spicy blackening seasoning then baked until perfectly flaky
- Creamy lemony white white wine sauce coats linguine pasta to make the perfect bed for the salmon
- It all comes together in less than 30 minutes
How To Make Creamy Lemon White Wine Pasta with Blackened Salmon
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 425 degrees F and bring a large pot of water to a boil.
Mix the blackening seasonings together. Coat the salmon fillets in a thin layer of olive oil then coat the tops and sides with the blackening seasoning mixture.
Place the fillets on a foil-lined baking sheet with the skin side down.
Bake the salmon for about 10 to 12 minutes or until pink and flaky. Do not overbake!
At the same time, boil the pasta according to the package directions.
Meanwhile, melt butter over medium heat. Then, sauté minced garlic until softened, about 2 minutes.
Add the white wine and lemon juice and simmer for 1 minute.
Next, add the chicken broth, heavy cream, salt, and pepper and gently simmer for another 5 minutes until it has thickened.
Toss the pasta in the cream sauce.
Remove the skin from the salmon. It should easily peel away.
Serve the pasta topped with the salmon, extra lemon wedges, and some chopped parsley.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating cream-based pasta can be tricky. If you reheat it in the microwave, the sauce will separate. It still tastes good but it loses its creaminess.
The best way to reheat creamy pasta is on the stove with some extra cream or even a splash of milk. Just add the pasta, salmon, and a splash of cream or milk to the pan and heat over medium-low just until it’s all heated through.
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Creamy Lemon White Wine Pasta with Blackened Salmon
- 4 4-ounce skin-on salmon fillets
- 2 teaspoons paprika
- 2 teaspoons brown sugar
- 1 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- olive oil
Linguine and Cream Sauce
- 12 ounces linguine pasta
- 2 tablespoons salted butter
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice 1 to 2 lemons
- 1 cup chicken broth
- 3/4 cup heavy cream
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- parsley chopped
- extra lemon wedges for serving
- Preheat the oven to 425 degrees F and bring a large pot of water to a boil. Line a baking sheet with foil.
- Mix the blackening spices together. Lightly coat each salmon fillet in olive oil on all sides and place them on the foil-lined baking sheet with the skin side down.
- Press the seasoning mixture onto the tops and sides of each fillet. Bake for 10 to 12 minutes or until the salmon becomes pink and flaky.
- While the salmon is baking boil the pasta according to the directions on the package and drain.
- While the salmon is baking and the pasta is boiling, melt the butter in a large pan over medium heat. Sauté the garlic until softened, about 2 minutes.
- Pour in the white wine and lemon juice and allow it to simmer for 1 minute.
- Add the chicken broth, heavy cream, salt, and pepper and simmer gently for 5 minutes or until the sauce slightly thickens.
- Toss the pasta in the cream sauce. Remove the skin from the salmon fillets before serving them over the pasta. Sprinkle the parsley over the top and serve with extra lemon wedges.