Creamy White Wine Pasta with Blackened Salmon

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.

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.

Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!