Creamy Lemon White Wine Pasta with Blackened Salmon

Place salmon fillets on a foil-lined baking sheet and lightly coat with olive oil.

Coat the salmon in a homemade blackening spice mix.

Bake at 425 degrees for 10 to 12 minutes or until the salmon is flaky. At the same time, boil the linguine pasta.

While the pasta is boiling and the salmon is baking, begin sautéing minced garlic in butter.

Pour in the white wine and lemon juice and simmer for 1 minute.

Add chicken broth, heavy cream, salt, and pepper and gently simmer for 5 minutes.

Toss the cooked pasta in the cream sauce until well coated.

To serve, remove the skin from the salmon, then place it over the pasta and sprinkle on parsley. Serve with extra lemon wedges.

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