Tuscan Salmon Linguine

with Lemon Cream Sauce

  • Seafood
  • Pasta
  • Low Calorie
  • Meat
  • Italian
  • Contains Dairy

This is the perfect midweek supper – delicious salmon in a creamy sauce.

Nutrition Per Portion

  • 684 Calories | 
  • 74.6g Carbohydrates | 
  • 25.4g Fat | 
  • 4g Fibre | 
  • 36.9g Protein | 
  • 5.5g Sugar
  • 0.0 min

    Bring 2 saucepans of water to the boil, salt one and add the stock to the other.

  • 0.5 min

    Finely chop the rosemary and garlic.

  • 2.0 min

    Chop the tomato into large pieces.

  • 3.0 min

    Juice the lemon and reserve the correct amount*.

  • 4.0 min

    Add the pasta and cook until al dente (6-7mins).

  • 4.5 min

    In a frying pan, add the olive oil and heat over medium-high heat.

  • 5.5 min

    Season the salmon with salt and pepper.

  • 6.0 min

    Add the salmon skin side down to the pan and sprinkle with rosemary.

  • 8.0 min

    Turn the salmon over and continue to cook through.

  • 10.0 min

    Remove the salmon from the pan and set aside.

  • 10.5 min

    Add the garlic and tomatoes and cook until the tomatoes begin to soften.

  • 12.0 min

    Add the chicken stock, lemon juice (to taste) and cream.

  • 13.0 min

    Drain the pasta.

  • 13.5 min

    Add the pasta to the sauce and stir through.

  • 14.5 min

    Flake the salmon using a fork into the pasta and stir through.

  • 16.0 min

    Distribute the pasta among serving plates and garnish with parmesan.

  • Ingredients

    Parmesan Cheese , grated

    Cream

    Chicken Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Lemon , juiced

    Garlic , finely chopped

    Tomatoes , chopped

    Olive Oil

    Fresh Rosemary , finely chopped

    Salmon Fillet ,

    Linguine Pasta

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Reviews (2)

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

It was tasty, simple and quick.

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3 out of 5 stars
Taste
Portion Size
Ease of cooking

The stock quantity needs to be specified otherwise the sauce ends up like a soup! You’re also missing what to do with the Rosemary after chopping...

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