Creamy Lemon Salmon Pasta

While the pasta cooks, melt the butter in a large high-sided skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant but not browned.

Stir in the heavy cream, white cooking wine, lemon zest, the remaining 1/2 tsp salt, and the remaining 1/4 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce to medium and simmer for 5-6 minutes, stirring frequently, until the sauce lightly thickens.

Reduce the heat to low. Add the spinach and capers, then add the drained linguine on top. Toss for 1-2 minutes, just until the spinach wilts and the pasta is evenly coated. Add a splash of reserved pasta water if the sauce feels too thick.

Slide a spatula between the salmon flesh and skin, discard the skin, and break the salmon into large flakes. Gently fold the salmon into the pasta, or spoon it over each serving. Serve with lemon wedges for squeezing over the top.