The holidays are a magical time, right? But let’s be honest, they can also be a little bit hectic. Between the decorating, the gift wrapping, and all the planning, who has time for a complicated dinner? Especially on Christmas Eve.
You want something that feels special and celebratory, but you also don’t want to spend the entire evening in the kitchen. That’s where this recipe comes in. It’s one of my favorite Easy Christmas Eve Dinner Ideas Simple enough for anyone to tackle, but it looks and tastes so elegant. Say hello to creamy salmon and spinach linguine.
Jump To:
Why You’ll Love This Recipe
So, what makes this dish so great for the holidays? For starters, it’s incredibly flavorful. The rich, flaky salmon pairs beautifully with a luscious cream sauce, tender spinach, and a bright pop from lemon and capers.
It feels like a restaurant quality meal, but you can make it at home in about 30 minutes. Seriously! It’s one of those fantastic Easy Christmas Meals that saves you time and stress. No complex techniques or weird ingredients here.
This is also a wonderful choice when you are looking for Different Christmas Dinner Ideas. It steps away from the traditional roasts but still feels festive and comforting. It’s a meal that gathers everyone around the table for a warm, delicious experience.
And if you are having a smaller celebration this year, this recipe is perfect. It works wonderfully as one of your go to Small Christmas Dinner Ideas because it’s simple to scale up or down depending on how many people you are feeding.
Ingredients
Here is everything you will need to create this beautiful dish. The list is simple, and you can find these items at any grocery store. No treasure hunts required for this recipe!
- Nonstick cooking spray
- 2 salmon fillets, about 3/4 pound total (1 large fillet is also fine)
- 1 teaspoon kosher salt, divided, plus more for pasta water
- ½ teaspoon ground black pepper, divided
- 12 ounces linguine
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 ¼ cups heavy cream
- ½ cup chicken broth
- 1 teaspoon grated lemon zest
- 1 box baby spinach, 5 ounces
- 2 tablespoons capers
- Lemon wedges for garnish (optional)
Step By Step Instructions
Ready to get cooking? Follow these simple steps for one of the most delicious Easy Christmas Eve Dinner Ideas Simple you will ever make. Let’s do this together.
Step 1: Prepare The Salmon And Pasta
First things first, preheat your oven to 350 degrees F. While that’s warming up, get a large pot of water on the stove and bring it to a boil. This is for your pasta.
Next, grab a small baking pan that has a rim and give it a quick spray with nonstick spray. Place the salmon on the pan with the skin side facing down. Sprinkle it with half a teaspoon of salt and a quarter teaspoon of pepper.
Pop the salmon into the preheated oven and let it bake for about 14 to 16 minutes. You are looking for the fish to be almost opaque all the way through. A meat thermometer should read 145 degrees F.
Once your water is boiling, add a big pinch of salt. This is important for flavoring the pasta from the inside out. Add the linguine and cook it according to the package directions for al dente.
Step 2: Start The Creamy Sauce
While the pasta is happily cooking away, you can get started on the sauce. In a large skillet with high sides, melt the butter over medium heat. Once it’s melted, add your minced garlic.
Cook the garlic for just one minute, stirring it constantly. You just want it to become fragrant, not brown. If it burns, it will make the sauce bitter, so keep a close eye on it.
Step 3: Thicken The Sauce
Now for the creamy part! Pour in the heavy cream, chicken broth, and add the lemon zest. Then add the remaining half teaspoon of salt and a quarter teaspoon of pepper. Stir everything together.
Turn the heat up to medium high and bring the mixture to a boil. Once it’s bubbling, reduce the heat back down to medium. Let it cook for about 5 to 6 minutes, stirring often. You will see it start to thicken into a lovely, thin sauce consistency. Then, turn the heat down to low.
Step 4: Combine Everything
It’s time to bring it all together. Add the whole box of baby spinach and the capers right into the skillet with the sauce. Don’t worry if it looks like a lot of spinach. It will wilt down very quickly.
When your pasta is done cooking, drain it well and add it directly to the skillet on top of the spinach. Use tongs to gently toss everything together. Cook over low heat for another minute or two, just until the spinach is wilted into the sauce. This makes for one of the best Christmas Meal Ideas Dinner Main Dishes.
Step 5: Add The Salmon and Serve
Your salmon should be ready now. Take it out of the oven. Use a spatula to gently slide between the salmon flesh and the skin. The skin should come off easily. You can discard the skin.
Break the cooked salmon into large, beautiful chunks directly over the pasta. Give it one last gentle toss. Serve it up right away, garnished with a few lemon wedges on the side for squeezing over the top. What a wonderful holiday meal!
How To Store Leftovers
If you happen to have any leftovers, which might be unlikely, storing them is easy. Let the pasta cool down to room temperature first. Then, place it in an airtight container and store it in the refrigerator.
It’s best to enjoy the leftovers within two days. The creamy sauce and the salmon are most delicious when fresh. To reheat, you can gently warm it in a skillet over low heat. Add a splash of milk or broth to help loosen the sauce and bring back its creamy texture.
Tips
Want to make this dish even better? Here are a few simple tips that can make a big difference when preparing one of the most popular Easy Christmas Meals.
- Don’t Skip Salting the Pasta Water: This is a golden rule for any pasta dish. It infuses the noodles with flavor from the very beginning. A generous pinch is all you need.
- Watch the Salmon: Be careful not to overcook the salmon. It should be just opaque. Overcooked salmon can be dry, and you want it to be tender and flaky.
- Add Some Heat: If you like a little kick, add a pinch of red pepper flakes to the sauce along with the garlic. It adds a lovely warmth that complements the creaminess.
- Fresh Lemon is Key: While bottled lemon juice can work in a pinch, fresh lemon zest and juice provide a much brighter, more vibrant flavor. It really wakes up the whole dish.
Conclusion
And there you have it! A beautiful, delicious, and surprisingly simple meal that’s perfect for your holiday celebration. This recipe proves you don’t need to spend all day cooking to create something memorable.
It’s truly one of the best Easy Christmas Eve Dinner Ideas Simple enough for any home cook. It’s a dish that brings comfort and elegance to your table, letting you focus on what truly matters, spending time with your loved ones. Happy cooking and have a wonderful holiday!
FAQ
Can I use a different type of pasta?
Of course! Linguine is a great choice because it holds the creamy sauce well, but fettuccine, pappardelle, or even a short pasta like penne would also be delicious with this sauce.
What if I don’t have heavy cream?
You can substitute with half and half, but your sauce will be a bit thinner. You might want to simmer it for a few extra minutes to help it thicken up a little more. The flavor will still be great.
Can I make this ahead of time?
This dish is definitely at its best when served fresh. Cream sauces can thicken and salmon can get dry when reheated. However, you can prep your ingredients ahead of time, like mincing the garlic and zesting the lemon, to save time.
Is this recipe good for a small gathering?
Absolutely! This is one of our favorite Small Christmas Dinner Ideas. The recipe as written serves about four people, making it a wonderful choice for a more intimate Christmas Eve dinner. It feels special without overwhelming you with leftovers.
Creamy Salmon and Spinach Linguine
This creamy salmon and spinach linguine is an easy, elegant dish perfect for Christmas Eve dinner or any special occasion. Ready in about 30 minutes, it offers rich flavors without complex techniques, making it a wonderful alternative to traditional holiday roasts.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 350 degrees F. While that’s warming up, get a large pot of water on the stove and bring it to a boil. This is for your pasta.
- Next, grab a small baking pan that has a rim and give it a quick spray with nonstick spray. Place the salmon on the pan with the skin side facing down. Sprinkle it with half a teaspoon of salt and a quarter teaspoon of pepper.
- Pop the salmon into the preheated oven and let it bake for about 14 to 16 minutes. You are looking for the fish to be almost opaque all the way through. A meat thermometer should read 145 degrees F.
- Once your water is boiling, add a big pinch of salt. This is important for flavoring the pasta from the inside out. Add the linguine and cook it according to the package directions for al dente.
- While the pasta is happily cooking away, you can get started on the sauce. In a large skillet with high sides, melt the butter over medium heat. Once it’s melted, add your minced garlic.
- Cook the garlic for just one minute, stirring it constantly. You just want it to become fragrant, not brown. If it burns, it will make the sauce bitter, so keep a close eye on it.
- Now for the creamy part! Pour in the heavy cream, chicken broth, and add the lemon zest. Then add the remaining half teaspoon of salt and a quarter teaspoon of pepper. Stir everything together.
- Turn the heat up to medium high and bring the mixture to a boil. Once it’s bubbling, reduce the heat back down to medium. Let it cook for about 5 to 6 minutes, stirring often. You will see it start to thicken into a lovely, thin sauce consistency. Then, turn the heat down to low.
- It’s time to bring it all together. Add the whole box of baby spinach and the capers right into the skillet with the sauce. Don’t worry if it looks like a lot of spinach. It will wilt down very quickly.
- When your pasta is done cooking, drain it well and add it directly to the skillet on top of the spinach. Use tongs to gently toss everything together. Cook over low heat for another minute or two, just until the spinach is wilted into the sauce.
- Your salmon should be ready now. Take it out of the oven. Use a spatula to gently slide between the salmon flesh and the skin. The skin should come off easily. You can discard the skin.
- Break the cooked salmon into large, beautiful chunks directly over the pasta. Give it one last gentle toss. Serve it up right away, garnished with a few lemon wedges on the side for squeezing over the top.
Notes
Don’t Skip Salting the Pasta Water: This is a golden rule for any pasta dish. It infuses the noodles with flavor from the very beginning. A generous pinch is all you need.
Watch the Salmon: Be careful not to overcook the salmon. It should be just opaque. Overcooked salmon can be dry, and you want it to be tender and flaky.
Add Some Heat: If you like a little kick, add a pinch of red pepper flakes to the sauce along with the garlic. It adds a lovely warmth that complements the creaminess.
Fresh Lemon is Key: While bottled lemon juice can work in a pinch, fresh lemon zest and juice provide a much brighter, more vibrant flavor. It really wakes up the whole dish.
Nutrition
Calories
Sugar
Fat
Carbs
