👩🍳 Instructions
1
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain pasta.
2
Pat salmon fillets dry and season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon 3–4 minutes per side until golden and just cooked through. Remove and tent with foil.
3
Reduce heat to medium. In the same skillet, add 2 tbsp olive oil and 2 tbsp butter. Sauté shallot until softened, 1–2 minutes, then add garlic and red pepper flakes and cook until fragrant.
4
Deglaze the pan with 1/2 cup broth, scraping up browned bits. Reduce slightly, then stir in cream and Parmesan until smooth. Add lemon zest.
5
Add drained pasta to the skillet along with baby spinach and toss until spinach wilts. Add lemon juice and loosen sauce with reserved pasta water if needed.
6
Flake salmon into large pieces and gently place on top of pasta. Garnish with parsley and extra Parmesan. Serve immediately.
