Linguine With Roasted Salmon And Lemon Recipes

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LINGUINE WITH ROASTED SALMON AND LEMON



Linguine With Roasted Salmon and Lemon image

A wonderful way to use leftover roasted salmon! Serve roasted salmon in the beginning of the week, making enough to have leftovers. Then a few days later, serve this delicious meal! Adapted from Quick Fix Meals with Robin Miller,Method's of Heat.

Provided by Sharon123

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb linguine, dried (or fresh)
1 tablespoon extra virgin olive oil
1/4 cup chopped red onion
5 medium garlic cloves, minced (or to taste)
1 teaspoon dried thyme
1/2 cup dry white wine (or vermouth)
1/2 cup reduced-sodium chicken broth (or vegetable broth)
1/2 cup green olives, pitted and sliced
2 tablespoons lemon juice
2 tablespoons capers, drained
1 teaspoon lemon zest, finely grated
1 1/2 cups cooked salmon (broken up into chunky pieces)
salt
fresh ground black pepper
1/4 cup chopped fresh basil leaf

Steps:

  • Cook linguine according to the package directions.
  • While linguine is cooking, heat the oil in a large skillet over medium high heat.
  • Add onion and garlic and cook 3 minutes, or until soft. Add the thyme and cook about 1 minute, until fragrant. Add wine (or vermouth) and cook 1 minute. Add the chicken or vegetable broth, olives, lemon juice, capers, and lemon zest and bring to a nice simmer, for about 5 minutes.
  • When the linguine is cooked, drain and add to pan with the olive-caper mixture. Add the salmon and toss to mix well.
  • Cook 1 minute just to heat through. Season to taste with salt and pepper.
  • Remove from the heat and stir in basil. Serve immediately. Enjoy!

Nutrition Facts : Calories 520.9, Fat 8, SaturatedFat 1.2, Sodium 406.4, Carbohydrate 90.4, Fiber 4.9, Sugar 3.1, Protein 16.2

LEMON LINGUINE



Lemon Linguine image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 9

2 pounds linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup freshly grated Parmesan
1 lemon, zested, and juice of 1/2, plus more juice, as needed
Salt
freshly milled black pepper
4 tablespoons (1/2 stick) unsalted butter
2 to 3 tablespoons chopped parsley leaves

Steps:

  • Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
  • I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
  • Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
  • In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.
  • When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of "little tongues" are dense than the flat ribbon shapes.
  • Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.
  • When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.

SAMPHIRE & LEMONY SALMON LINGUINE



Samphire & lemony salmon linguine image

Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish

Provided by Rosie Birkett

Categories     Dinner, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 10

2 tbsp olive oil
½ small preserved lemon , flesh and pith scooped out, skin finely chopped
2 large shallots , finely chopped
½ red chilli , finely sliced
1 tbsp finely chopped parsley stalks (reserve the leaves, to serve)
small glass of rosé wine or white wine
175g linguine
80g samphire
100g cooked salmon , flaked into large pieces
juice ½ lemon

Steps:

  • Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
  • Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
  • Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.

Nutrition Facts : Calories 554 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium

BAKED LEMON-BUTTER SALMON WITH PASTA



Baked Lemon-Butter Salmon with Pasta image

This is a super simple meal that is largely hands off. The bright lemon pairs beautifully with the tender garlicky salmon on a bed of pasta. Garnish liberally with some Parmesan cheese if desired!

Provided by Rebekah Rose Hills

Time 30m

Yield 2

Number Of Ingredients 10

salt and freshly ground black pepper to taste
1 (8 ounce) salmon fillet
1 medium lemon, halved, divided
1 tablespoon garlic, minced
2 tablespoons butter, cut into pieces, divided
4 ounces dry fettuccine pasta
1 tablespoon olive oil
½ tablespoon dried parsley
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat the oven to 390 degrees F (200 degrees C).
  • Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
  • Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
  • Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 46.9 g, Cholesterol 92.7 mg, Fat 26.8 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 9.6 g, Sodium 427.8 mg, Sugar 1.9 g

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