Creamy Lemon White Wine Pasta with Blackened Salmon
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!
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.