180 g salmon fillet - skinless
160 g linguine pasta
1 tablespoon butter
3 cloves garlic - peel and finely grate
300 ml heavy cream 36%
120 ml dry white wine
0,5 piece lemon zest - grated
2 tablespoons capers - roughly chop
100 g baby spinach - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
300 °C
