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INGREDIENTS:
- Baking sheet
- 2 salmon fillets, each 200gms
- 1 packet, spaghetti
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/2 cup dry white wine
- 1 teaspoon grated lemon zest
- 1 packet baby spinach, roughly chopped
- 2 tablespoons capers
METHOD:
- Preheat oven to 200 degrees. Line the baking pan with parchment paper.
- Generously season the salmon steaks with salt and pepper.
- Bake for 12 minutes then set aside.
- Salt pot of boiling water and cook pasta according to package instructions.
- In a medium pot, over medium heat, melt butter then add garlic and cook 1 minute, stirring constantly. Add cream, wine and lemon zest and let it simmer
- Reduce heat and cook until mixture is thickened to a thin sauce consistency, stirring frequently.
- Drain pasta and add to pot. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.
- Slice salmon and place over pasta. Serve hot.