Blackened Salmon Linguine

Prepare the Salmon:

Rub each salmon fillet evenly with blackening spice.

Heat olive oil in a skillet over medium-high heat.

Place salmon skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and set aside.

Cook the Linguine:

Cook linguine according to package instructions until al dente; drain and set aside.

In the same skillet, add additional olive oil and sauté garlic until fragrant.

Add cherry tomatoes and spinach, cooking until the spinach is wilted.

Stir in heavy cream and Parmesan cheese, and cook until the sauce thickens slightly.

Toss the cooked linguine in the sauce and season with salt and pepper.

Make the Garlic Cream Sauce:

In a small saucepan, melt butter over medium heat.

Add garlic and sauté until fragrant.

Stir in heavy cream and bring to a simmer.

Add Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt and white pepper.

Serve the linguine on plates, top with blackened salmon fillets, and drizzle with garlic cream sauce.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 650 kcal | Servings: 4 servings