Creamy Linguine with Salmon & Spinach

In a pot of boiling salted water, cook the pasta according to the package instructions. At the end of cooking, reserve a small ladle of the cooking water, then drain.

Meanwhile, heat a drizzle of olive oil in a pan over medium heat. Add the salmon skin-side down. Season with salt and pepper and grill for 6 minutes, until golden. Set aside.

In the same pan, add the grated garlic and spinach. Cook for 1 to 2 minutes, stirring.

Add the sour cream, parmesan and lemon juice. Mix and continue cooking for 2 to 3 minutes.

Add the pasta and a splash of the reserved cooking water if needed. Mix again.

Serve the creamy spinach linguine in a deep plate with the salmon. Sprinkle with grated parmesan if you have any left and adjust the seasoning to taste. It's ready!