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    Home » Recipes » Main Course » Creamy Lemon White Wine Pasta with Blackened Salmon

    Creamy Lemon White Wine Pasta with Blackened Salmon

    Published: Mar 23, 2022 · Updated: Oct 3, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    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!

    Linguine pasta in a bowl with chunks of seasoned salmon and lemon wedges with a cloth napkin and a bowl of lemon wedges in the background.
    Jump to:
    • Why You'll Love This Recipe
    • How To Make Creamy Lemon White Wine Pasta with Blackened Salmon
    • Storage & Reheating
    • More Easy Dinners You'll Love!
    • 📖 Recipe

    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.

    Step 1:

    Preheat the oven to 425 degrees F and bring a large pot of water to a boil.

    Step 2:

    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.

    Four uncooked salmon filets coated in a blackening seasoning on a foil-lined baking sheet.

    Step 3:

    Bake the salmon for about 10 to 12 minutes or until pink and flaky. Do not overbake!

    Salmon fillets on a foil-line baking sheet with one of them flaked apart.

    At the same time, boil the pasta according to the package directions.

    Step 4:

    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.

    Butter, white wine, and minced garlic in a steel pan.

    Step 5:

    Next, add the chicken broth, heavy cream, salt, and pepper and gently simmer for another 5 minutes until it has thickened.

    Step 6:

    Toss the pasta in the cream sauce.

    Linguine pasta tossed in the cream sauce with tongs in the steel pan.

    Step 7:

    Remove the skin from the salmon. It should easily peel away.

    Step 8:

    Serve the pasta topped with the salmon, extra lemon wedges, and some chopped parsley.

    Linguine topped with chunks of salmon, lemon wedges, and parsley with extra parsley and lemons in the background.

    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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    Did You Make This Recipe?

    I'd love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!

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    📖 Recipe

    Bowl of linguine with chunks of seasoned salmon and lemon wedges with a napkin and lemon wedges in the background.

    Creamy Lemon White Wine Pasta with Blackened Salmon

    Alicia
    A quick lemony white wine cream sauce simmers while the pasta boils and the blackened salmon bakes, all coming together in less than 30 minutes. Perfect for a weeknight dinner or date night!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Course Main Course, Pasta, Seafood
    Servings 4 people

    Ingredients
      

    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
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon dried basil
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • olive oil

    Linguine and Cream Sauce

    • 12 ounces linguine pasta
    • 2 tablespoons salted butter
    • 2 cloves garlic minced
    • ½ cup dry white wine
    • 2 tablespoons fresh lemon juice 1 to 2 lemons
    • 1 cup chicken broth
    • ¾ cup heavy cream
    • ¾ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • parsley chopped
    • extra lemon wedges for serving

    Instructions
     

    • 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.

    Nutrition

    Serving: 1servingCalories: 566kcalCarbohydrates: 71gProtein: 13gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 1011mgPotassium: 325mgFiber: 3gSugar: 6gVitamin A: 1125IUVitamin C: 7mgCalcium: 69mgIron: 2mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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