Creamy Lemon White Wine Pasta with Blackened Salmon
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Place salmon fillets on a foil-lined baking sheet and lightly coat with olive oil.
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Coat the salmon in a homemade blackening spice mix.
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Bake at 425 degrees for 10 to 12 minutes or until the salmon is flaky. At the same time, boil the linguine pasta.
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While the pasta is boiling and the salmon is baking, begin sautéing minced garlic in butter.
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Pour in the white wine and lemon juice and simmer for 1 minute.
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Add chicken broth, heavy cream, salt, and pepper and gently simmer for 5 minutes.
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Toss the cooked pasta in the cream sauce until well coated.
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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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