Lemon Pepper Linguine with Salmon and Sautéed Spinach

Serving Size:  2-3
Prep Time:  15 Minutes
Cook Time: 45 Minutes
Total Time:  60 Minutes


1/2 lb. Pappardelle’s Lemon Pepper Linguine
1 lb. salmon filet, skin on, cut into 3 equal portions
2 Tbsp. extra-virgin olive oil
Zest & juice of 1-1/2 lemons, cutting 1/2 lemon into wedges
2 tsp. ground black pepper
1/2 tsp. granulated garlic
1/2 tsp. granulated onion
2 Tbsp. butter
1 clove garlic, minced
2 Tbsp. dry white wine
2 cups baby spinach, rinsed
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish


  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet using 1 Tbsp. olive oil.
  2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  3. Combine olive oil, zest & juice of lemons, black pepper, granulated garlic, and granulated onion. Rub mixture on salmon filets.
  4. Bake salmon, skin side down, until cooked through, about 12-15 minutes. 
  5. Meanwhile, melt butter in large skillet over medium heat. Add garlic and spinach, and cook, stirring frequently, until garlic is fragrant and spinach is wilted, about 2 minutes.
  6. Add white wine to skillet, stirring until evaporated. Add pasta, mixing until well combined.
  7. Divide pasta into serving dishes. Top with salmon filets. Garnish with Parmesan, parsley and lemon wedges. Serve and enjoy!