Linguine with pan-fried salmon recipe



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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

All the ingredients for this dish are quickly assembled and cooked, and the result is truly delicious as well as visually impressive. With bread and salad, it makes a hearty meal.

6 people made this

IngredientsServes: 4

  • 400 g (14 oz) salmon fillet, skinned
  • grated zest and juice of 1 lemon
  • 2 tbsp chopped fresh dill
  • 340 g (12 oz) linguine
  • 225 g (8 oz) carrots, cut into matchstick strips
  • 225 g (8 oz) courgettes, cut into matchstick strips
  • 1 tsp sunflower oil
  • 100 g (3½ oz) reduced-fat crème fraîche
  • salt and pepper
  • To garnish
  • sprigs of fresh dill (optional)
  • 1 lemon, cut into wedges

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cut the salmon into chunks and place in a dish. Add the lemon zest and juice, and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the fridge for at least 10 minutes.
  2. Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the carrots to the pasta after 8 minutes cooking, then add the courgettes 1 minute later.
  3. Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes, or until the fish is firm and just cooked.
  4. Add the reserved marinade and the crème fraîche to the salmon, and cook for a few seconds. Remove from the heat and stir in seasoning to taste.
  5. Drain the pasta and vegetables, and transfer them to a serving dish or to individual plates. Add the salmon mixture, garnish with fresh dill, if liked, and serve with lemon wedges.

Some more ideas

Trout fillets, asparagus tips and broad beans are an excellent alternative combination to the salmon, carrot and courgette. Cook the asparagus tips and beans with the pasta for the last 4–5 minutes. * Use the recipe as a basis for a quick, healthy storecupboard supper dish, adding frozen green beans and sweetcorn to the pasta, and using well-drained canned salmon instead of the fresh fish. There is no need to marinate or cook the canned salmon: the heat of the pasta will bring out its flavour beautifully.

Plus points

Using reduced-fat crème fraîche makes a deceptively creamy lemon sauce for a fish that tastes deliciously decadent. * Cutting the courgettes and carrots into thin, pasta-like strips and mixing them with pasta is a good way of presenting them to children who are reluctant to eat vegetables.

Each serving provides

Excellent source of niacin, vitamin A, vitamin B12. Good source of copper, selenium, vitamin B1, vitamin B6, vitamin C. Useful source of folate, potassium, vitamin E.

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How to Make Tasty Seared Salmon and Lemon Linguine

Seared Salmon and Lemon Linguine. Bring the sour cream sauce to a boil and stir in the parmesan cheese and lemon juice. Drain the pasta thoroughly and return to the pot. Pour the sauce over the linguine and toss gently to coat.

Stir in cheese, basil, capers and lemon zest. After using hundreds of recipes from the internet this is one of the best "hands down". The Best Salmon Linguine Recipes on Yummly You can cook Seared Salmon and Lemon Linguine using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Seared Salmon and Lemon Linguine

  1. Prepare 4 small of salmon fillets.
  2. It’s 2 tsp of olive oil, extra virgin.
  3. It’s 1/2 tsp of peppercorns, crushed.
  4. You need 14 oz of linguine.
  5. You need 1 tbsp of unsalted butter.
  6. You need 1 bunch of green onions.
  7. It’s 1 1/4 cup of sour cream.
  8. Prepare 1 each of lemon zest.
  9. Prepare 1/2 cup of grated parmesan cheese.
  10. It’s 1 tbsp of fresh lemon juice.
  11. It’s 1 pinch of salt.
  12. You need of fresh dill.
  13. You need of lemon slices.

Japanese Salmon Over Linguine, Sesame Salmon With Cilantro Pesto Linguine, Linguine With Smoked Salmon And Peas. Seared Salmon with Linguine and Ramp PestoBon Appétit. A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon results in a flaky, juicy salmon filet.

Seared Salmon and Lemon Linguine step by step

  1. Brush the salmon fillets with the olive oil, sprinkle with crushed peppercorns and press on firmly.
  2. Bring a large pot of water to a rolling boil. Add the linguine and cook according to instructions or until al dente.
  3. Meanwhile, melt the butter in a saucepan and cook the chopped green onions gently for 2-3 minutes, or until soft. Stir in the sour cream and the lemon zest and remove from heat.
  4. Preheat a frying pan until very hot. Add the salmon fillets and sear for 1-2 minutes per side. Remove from the pan and allow to cool slightly.
  5. Bring the sour cream sauce to a boil and stir in the parmesan cheese and lemon juice. Drain the pasta thoroughly and return to the pot. Pour the sauce over the linguine and toss gently to coat.
  6. Spoon the pasta and sauce onto serving plates and top with salmon fillets. Serve immediately. Garnish with fresh dill and lemon slices, if desired.

Pan Seared Salmon with Avocado Remoulade. Pan-seared salmon is pretty great — you get a nice amber crust that gives way to moist and tender salmon underneath without a ton of effort. Drain the pasta (reserving a little water for later) and return to the pan. Add the salmon and prawns, then pour in the crème fraîche mixture and. This creamy smoked salmon and prawn pasta recipe is a perfect Friday night dinner.


Lisa Faulkner’s Pan-Fried Salmon with crushed potato and Horseradish Salad

Some things are made to be together: M&S and Ocado miso and chocolate and now, salmon and horseradish. This may seem like a surprising combination, but according to Niki Segnit, a leading food scientist and author who conducts research around taste, salmon and horseradish are a perfect chemical food pairing.

To celebrate this perfect pairing, Lisa came up with this brilliant and simple recipe using both salmon and horseradish. Enjoy!

Ingredients

  • 4 Salmon fillets (skin on or skin off)
  • A glug of olive oil
  • 50g butter
  • 500g Charlotte potatoes, halved if they are big
  • 2-3 tbsp crème fraîche
  • 1 tbsp horseradish sauce
  • 100g frozen peas
  • Handful chopped chives
  • 1 lemon juice
  • Salt and pepper

Instructions

  1. Bring the potatoes to boil and bubble away for 20 minutes until cooked. Drain, put back in the pan and set aside with a tea towel or lid over the pan to keep warm.
  2. Bring your peas to the boil, simmer for 3 minutes, drain and keep warm with the potatoes.
  3. In a small bowl, mix the crème fraiche, horseradish and chives.
  4. Crush your potatoes and peas with the back of a spoon, stir through the crème fraîche and season to taste.
  5. Oil the salmon fillets and season. Take a pan and a tbsp of olive oil and heat. Add the fillets skin-side down and cook for a few minutes until the skin is crispy, or if skinless, until the salmon has started to go opaque. Turn and cook for a further minute, adding the butter and spooning over the fish. Turn the heat off and let the residual heat of the pan cook the fish for a further minute. Squeeze over the lemon and leave to rest in the pan.
  6. Serve on top of the crushed peas and potatoes.

Watch Lisa’s video on our Instagram and tag us in your finished recipes with @ocadouk.

Pan frying salmon is really simple, if you use skin on just place it in the pan skin side down. The leftover potato also makes for a great lunch the next day.


  1. Cut the salmon into chunks and place in a dish. Add the lemon zest and juice and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the refrigerator for at least 10 minutes.
  2. Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the thinly sliced carrots to the pasta after 8 minutes cooking, then add the thinly sliced zucchini 1 minute later.
  3. Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes or until the fish is firm and just cooked. 4, Add the reserved marinade and the yoghurt to the salmon and cook for a few seconds. Remove from the heat and stir in seasoning to taste.
  4. Drain the pasta and vegetables and transfer them to a serving dish or to individual plates. Add the salmon mixture and serve with lemon wedges.

Hot tip! Trout fillets, asparagus tips and broad beans are an excellent alternative combination to the salmon, carrot and zucchini. Cook the asparagus tips and beans with the pasta for the last 4–5 minutes.

Use the recipe as a basis for a quick, healthy pantry dinner dish, adding frozen green beans and corn to the pasta and using well-drained canned salmon instead of the fresh fish. There is no need to marinate or cook the canned salmon – the heat of the pasta will bring out its flavour.


White wine garlic salmon

To prevent salmon from sticking to a frying pan, make sure the pan you’re cooking with is very hot. Pat the salmon dry on all sides with paper towel then preheat a neutral cooking oil (like canola oil or sunflower oil) until hot and shimmering then carefully place the salmon in the pan, skin-side down. If the salmon starts to curl up, gently press it down with a spatula to allow to the skin to make full contact with the pan.

Cook the salmon for 3-4 minutes on the skin side before flipping over and cooking for 1-2 minutes further. At this stage I remove the salmon from the pan and make the sauce but you could serve the salmon just like that with a squeeze of lemon if you want to keep it simple.


Serving Suggestions:

Side: The rich salmon and the cream in this sauce means this creamy lemon salmon pasta is the perfect dish for serving with something fresh. We would suggest a parsley salad. Simply mix lettuce leaves with plenty of fresh flat leaf parsley and a simple lemon and olive oil dressing. The addition of some roasted bell peppers would add a nice level of sweetness too.
Alternatively, some steamed asparagus makes a wonderful side.

Wine: Lemon sauces can soften and mellow the wine, leaving your wine tasting bland and insipid. But the cream and rich salmon balance that here meaning you can pair this dish with a crisp white Sémillon or a dry Riesling.
This is also great with a sparkling wine! Prosecco is a great choice or a Californian sparkling.
Or if you are a lover of red wine then throw out the traditions and pair this Salmon pasta with a low-tannin red like a Valpolicella or a light Zinfandel.

Pin this recipe for Creamy Lemon Salmon Pasta. Pin it here.


Linguine alla Puttanesca Linguine in a Southern Italian Sauce with Anchovies & Capers

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my linguine in a southern italian sauce with anchovies & capers for you to enjoy.

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

Ingredients

  • 4 tablespoons olive oil
  • 1 garlic clove, peeled & thinly sliced
  • 6 anchovy fillets in oil, drained & chopped
  • Half a teaspoon dried chilli flakes
  • 50g capers in salt, rinsed under cold water
  • 70g pitted Leccino olives in brine or oil, drained & halved
  • 1 x 400g tin cherry tomatoes
  • 400g linguine
  • Salt to taste

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Feast your eyes on the finest linguine in a southern italian sauce with anchovies & capers! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Place a large frying pan over a medium heat, add the oil and fry the garlic and anchovies for 2 minutes, stirring occasionally with a wooden spoon.
  2. Add the chilli flakes, capers and olives and continue to cook for a further 3 minutes keep stirring.
  3. Pour in the cherry tomatoes, stir well and gently simmer for 8 minutes with the lid off, stirring every couple of minutes. Season with salt, remove from the heat and set aside.
  4. Cook the linguine in a large saucepan of salted boiling water until al dente. To get the perfect al dente bite, cook the pasta for 1 minute less than instructed on the packet. Once the pasta is cooked, drain and tip back into the same pan it was cooked in.
  5. Pour the puttanesca sauce over the linguine and stir all together for 30 seconds to allow the flavours to combine fully.
  6. Serve immediately – without any kind of cheese!

GINO’S TIP: Don’t try making this recipe with fresh tomatoes – you need to use tinned tomatoes to get the correct consistency.

Once you’re done, simply sit back and enjoy your linguine in a southern italian sauce with anchovies & capers and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


Boil the pasta following package instructions. Cook the salmon and garlic in a pan, and add the wine and creme fraiche. The sauce is made in the pan with the fish, which gives it a rich flavor. Add the cooked pasta to the pan, combine and serve! Optionally, you can add some chopped basil for garnish.

Although cream tastes great, it's high in fats and cholesterol, and not something I necessarily want to eat on a regular basis. I often choose other ingredients that can make a creamy sauce, like the creme fraiche I used here. Vegan recipes, which don't include dairy, often uses cashew nuts and/or vegetables that are blended or pureed into a creamy sauce. If you want to avoid using cream for whatever reason, know that there are options!


More recipes with capers

Got a jar of capers to use up? Here are some of our favorite ways to use them:

    or Dill Potato Salad Capers add intensely savory flavor to potato salad! Pair them with zingy red potatoes and fresh herbs. Meatless pasta is another great place for capers to shine! This eggplant pasta is flavor-packed with roasted eggplant & zesty marinara sauce. Capers add great flavor to dips. This goat cheese spread takes happy hour to the next level in 5 minutes! Capers round out the Italian flair in this pasta salad, helping to add cheesy flavor without the dairy.

Published on August 11, 2020 / Last updated on March 11, 2021

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Recipe Chef Notes + Tips

Make-Ahead: This recipe is meant to be eaten right away however, you can make it up to 30 minutes ahead of time, just keep it warm before serving.

How to Reheat: Add the desired amount of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm.

How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side.

Oils I prefer to use are olive, safflower, canola, or grapeseed.


Watch the video: Pan Fried Salmon with Creamy Lemon Spaghetti


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