Cooking Instructions

• Preheat oven to 350 degrees F and heat large pot of water to boiling on stove. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Transfer to oven and bake 14 to 16 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.
• Meanwhile, add large pinch of salt to pot of boiling water and cook linguine according to package instructions for al dente.
• While pasta is cooking, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
• Add spinach and capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.
• Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.