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.
