LIGHT LEMON GARLIC PASTA WITH SALMON
Get into summer full swing with this light lemon garlic pasta with salmon. Full of fresh, summer flavors!
Provided by The Cooking Jar
Time 30m
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions.
- Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness.
- Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste.
- Add lemon juice, zest and capers to the pasta and toss to mix.
- Flake the salmon into bite-size pieces.
- Gently toss salmon with the pasta.
- Dish and serve hot topped with freshly grated or shaved Parmesan cheese.
Nutrition Facts : Calories 426 calories, Sugar 2.2 g, Sodium 493.8 mg, Fat 9.6 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 57.2 g, Fiber 2.6 g, Protein 27.2 g, Cholesterol 39.2 mg
CREAMY SALMON LINGUINE
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.
Nutrition Facts : Calories 802 calories, Fat 55g fat (30g saturated fat), Cholesterol 207mg cholesterol, Sodium 649mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.
LINGUINE WITH ROASTED SALMON AND LEMON
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions.
- While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.
- When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.
GARLIC SALMON LINGUINE
Loved this recipe I found in "Quick Cooking". I reduced the amount of olive oil in the original recipe, and this turned out to be quick weeknight meal for the family. I served this with broccoli and bread.
Provided by Naner
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare linguine according to pkg directions, drain and set aside.
- In skillet, saute garlic and olive oil.
- Add salmon, chicken broth, parsley, salt and cayenne pepper.
- Cook over medium heat until heated through.
- Add linguine to salmon mixture in skillet, and toss to coat.
Nutrition Facts : Calories 689.4, Fat 20.2, SaturatedFat 3.1, Cholesterol 48.9, Sodium 520, Carbohydrate 86.3, Fiber 3.8, Sugar 3.2, Protein 37.8
SALMON AND GARLIC PASTA RECIPE BY TASTY
Here's what you need: salmon fillets, fresh garlic, salt and pepper, lemon, fresh parsley, butter, olive oil, linguine, water, fresh parmesan cheese
Provided by Josie Harpole
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat stainless steel or nonstick pan to medium high heat with olive oil.
- Pat dry salmon filets and season to taste with salt and pepper.
- Place salmon in pan skin side down. Cook each side approximately 5-6 minutes until salmon reaches 145°F and is flaky.
- Remove salmon from the pan and add half the butter and garlic. Saute until fragrant, add lemon zest and juice of half the lemon as well as fresh parsley.
- Re-introduce salmon to pan and coat in butter sauce.
- Remove salmon from pan and add all remaining ingredients except parmesan to pan.
- Bring to a boil and cook approximately 12-14 minutes or until pasta is tender.
- Slowly stir in parmesan until incorporated.
- Serve on a plate with fresh parsley and a lemon wedge.
Nutrition Facts : Calories 949 calories, Carbohydrate 90 grams, Fat 42 grams, Fiber 4 grams, Protein 49 grams, Sugar 4 grams
GARLIC SALMON LINGUINE
For a quick meal on a lazy night, this is one of our favorites. Sometimes parmesan cheese and Italian Seasoning adds a refreshing taste as well!
Provided by Pennelopy
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the linguine according to package directions.
- Meanwhile, in a large skillet, saute garlic in oil.
- Stir in the salmon, broth, parsley, salt and cayenne.
- Cook until heated through.
- Drain linguine.
- Add to the salmon mixture and toss to coat.
Nutrition Facts : Calories 484.5, Fat 16.4, SaturatedFat 2.5, Cholesterol 32, Sodium 345.8, Carbohydrate 57.5, Fiber 2.6, Sugar 2.2, Protein 25
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
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GARLIC BUTTER SALMON PASTA • SALT & LAVENDER
From saltandlavender.com
4.8/5 (29)Total Time 20 minsCategory Main CourseCalories 559 per serving
- Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside (if you bought salmon with skin and don't want to eat it, you can easily peel the skin off at this point if you wish).
- Add the chicken broth, garlic, and lemon juice to the pan. Reduce the heat to medium and let it simmer for about a minute.
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- Grate parmesan and set aside. Season the salmon lightly with onion powder and salt & pepper on both sides.
- Add the olive oil and butter to a skillet on medium high heat. Once it's hot, add the salmon. Cook salmon for a couple of minutes on each side.
- Take the salmon out of the pan and set aside. Add the white wine, lemon juice, cream, garlic, and parmesan, and scrape the bottom of the pan so the brown bits get incorporated into the sauce.
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