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Theresa Hagan shares the garlic-seasoned main dish priced at 67 cents a serving. It calls for handy pantry ingredients, including pasta and canned salmon. "I serve it with asparagus, rolls and fruit," says the Glendale, Arizona cook.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 489 calories, 19 g fat (3 g saturated fat), 31 mg cholesterol, 693 mg sodium, 56 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Garlic Salmon Linguine in Quick Cooking May/June 2002, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 04, 2012 by Tawny001
Quick and tasty. I used wild Sockeye salmon cooked in olive oil w/garlic. I added broccoli florets, pimiento and a splash of lemon juice to the pasta. Great dish!
Reviewed on Oct. 13, 2011 by rooshyj
I've made this a few times. My kids always ask for more. Very easy. I don't use the parsley since I never have any on hand. I also don't use the cayenne, since I have some delicate tongues in the family. Even without the extra flavors, it is still good, though would probably be better with the parsley and cayenne. It makes more than the 6 servings indicated.
Reviewed on Jun. 20, 2011 by strayxdogxstrut
Used canned tuna instead of salmon (it was what I had on hand), very good flavor I would definitely make this again.
Reviewed on Apr. 18, 2011 by justmbeth
We really enjoyed it. We used canned salmon but want to try it with fresh next time. I was out of fresh parsley so I used dried, and added extra garlic, as we always do.
Reviewed on Mar. 15, 2011 by cszman
this was terrible! We dumped the whole thing! We eat a lot of salmon too!
Reviewed on Nov. 16, 2010 by jen k
Quick and super easy to make. I used chicken bouillon & water instead of the broth and left the bones and skin in the salmon, because my family likes them. Will definitely make again.
Reviewed on Oct. 10, 2010 by jenjerry
This is one of my favorite recipes and so super easy. I use a pound of fresh salmon and bake it in the oven with some lemon-pepper seasoning before adding it to the other ingredients in the skillet. It comes out much better than canned salmon would I'm sure. My kids love it also.
Reviewed on May. 07, 2010 by totalmomsense
I need to say, I made this dish today and we all loved it, I can't beleive the kids ate it
Reviewed on Feb. 06, 2009 by Teresa Thelen
My 4 year old and 2 year old asked for seconds and thirds of this! I even used dried parsley and it was still tasty . . . can't wait to try with fresh!
Reviewed on Oct. 07, 2008 by weeblewoman
This is probably my favorite from all of my Taste of Home magazines..it is soooo good.
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