Grill-Pan Dijon Salmon with Capellini, Spinach & Tomatoes

By Sprig Originals ✓ · cooked up in Sprig

A weeknight take on the Italian-American trattoria classic: salmon fillets seared on a ripping-hot grill pan, then a mustard-cream pan sauce whisked up in the same skillet while thin capellini tumbles with wilted spinach and burst cherry tomatoes. One pan for the fish and sauce, one pot for the pasta, dinner on the table in 25 minutes.

Ingredients

• 4 skinless salmon fillets, 6 oz each, about 1 inch thick
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

• 1 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/2 cup dry white wine, such as Pinot Grigio
• 3/4 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp whole grain mustard
• 1 tsp fresh lemon juice
• 1 tbsp chopped fresh dill or flat-leaf parsley

• 10 oz capellini or angel hair pasta
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 pint cherry or grape tomatoes, halved
• 5 oz baby spinach
• 1/4 cup grated Parmesan, plus more for serving
• Kosher salt and black pepper
• 1 lemon, cut into wedges

Instructions

1. Bring a large pot of well-salted water to a boil for the pasta. Pat the salmon fillets very dry with paper towels, rub all over with 1 tablespoon olive oil, and season with the kosher salt and pepper. Let them sit at room temperature while you heat the pan.
2. Set a cast-iron grill pan (or a heavy 12-inch skillet) over medium-high heat for 4 to 5 minutes, until a drop of water skitters and evaporates instantly. Lay the salmon on the ridges, presentation side down, and do not move it. Grill 4 minutes, until deep grill marks form and the fish releases easily.
3. Flip the fillets and cook 3 to 4 minutes more, until the thickest part registers 125-130°F for medium (the center will still be slightly translucent). Transfer to a plate and tent loosely with foil.
4. Drop the capellini into the boiling water and cook 1 minute less than the package directs, usually 3 minutes. Reserve 1 cup of pasta water, then drain.
5. While the pasta cooks, wipe the grill pan with a paper towel if anything is scorched, lower the heat to medium, and add the butter and minced garlic. Cook 30 seconds until fragrant, then pour in the white wine and simmer 2 minutes, scraping the ridges to lift the browned bits, until reduced by half.
6. Whisk in the heavy cream, Dijon, and whole grain mustard. Simmer 3 to 4 minutes, whisking, until the sauce coats the back of a spoon. Off the heat, stir in the lemon juice and dill, then taste and adjust salt and pepper. Keep warm over the lowest heat.
7. In a separate large skillet, heat 2 tablespoons olive oil over medium-high. Add the sliced garlic and cook 30 seconds, then add the tomatoes and 1/2 teaspoon salt. Cook 3 minutes, pressing a few with a spoon, until they begin to burst and release their juices.
8. Add the spinach in two handfuls, tossing until just wilted, about 1 minute. Add the drained capellini, the Parmesan, and 1/2 cup of the reserved pasta water. Toss with tongs for 1 minute, adding more pasta water a splash at a time, until the strands are glossy and lightly sauced. Season with pepper.
9. Twirl a nest of capellini onto each of four warm plates. Set a salmon fillet alongside or on top, spoon the Dijon cream generously over the fish, and finish with extra Parmesan and a lemon wedge. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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