Salmon Linguine

5 from 4 votes

Salmon Linguine is a quick and easy creamy pasta recipe perfect any night of the week! Dinner can be sorted in around 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Western

Keyword: salmon alfredo, salmon linguine

Servings:

Calories: 843kcal

Author: Adrianne

Ingredients

Salmon

2 fillets skinless boneless salmon Note 1

Alfredo Sauce

3 tablespoons/ 40 grams butter unsalted
1 tablespoon garlic chunky, ninced
¼ teaspoon kosher salt
1 cup/250 ml heavy cream
1 cup parmesan cheese finely grated using a microplane zester

Pasta

500 grams/16 oz linguine
½ cup/125 ml reserved pasta water Note 2

Garnish (optional):

black pepper
parmesan cheese
basil leaves

Instructions

Salmon: place a large heavy based saute pan on the stove top, turn the heat to high and add the salmon fillets. Season with salt and pepper then cook for 4-5 minutes. Next use tongs to flip the fillets to the other side and cook this side for 4- 5 minutes also. Then remove the cooked salmon and place it onto a paper towel lined chopping board. Use a folded piece of paper towel to absorb the excess oil in the pan, then discard.
Butter: after absorbing the excess oil, without rinsing or cleaning the pan add the butter and allow it to melt. Next add the garlic and salt. Cook for 1 minute, stirring as the garlic softens and turns golden brown.
Cream and cheese: next pour the heavy cream into the pan with the garlic and butter mixture and stir to combine. Then turn the heat to low and add the parmesan cheese to the centre of the pan. Stir occasionally as the cheese melts.
Linguine: place a medium saucepan on the stove, fill with water and a pinch of salt and bring it to the boil. Read and follow the instructions on the package to cook the linguine. Moments before it is ready, use a heatproof jug to scoop out some of the pasta water. The use a colander to drain the remaining pasta and discard the water.
Combine: add the cooked linguine to the creamy alfredo sauce, then measure ½ cup (125ml) of the pasta water and add that to the pan. Use a wooden spoon to toss and combine the pasta, sauce and starchy pasta water.
Flaked salmon: add the flaked salmon to the tossed linguine and gently stir to combine and allow the salmon to heat through.
To serve: generously garnish the dish with a combination of black pepper, parmesan cheese and basil leaves. Provide forks and or forks and spoons for serving.

Notes

Note 1 - Salmon fillets: if you only have skin on salmon and you want to use that, you can. It is best, however, if after cooking the salmon, you discard the skin.
Note 2 - Reserved pasta water: we scoop this out of the saucepan moments before draining the cooked linguine. This starchy pasta water helps bind the pasta and sauce together. Measure ½ cup (125ml) and then add this to the pan.

Nutrition