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Creamy Salmon Linguine

 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
5 ServingsPrep/Total Time: 25 min.


  • 8 ounces uncooked linguine
  • 1 bunch broccoli, cut into florets
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 pound fully cooked salmon, flaked
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Parmesan cheese
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons capers, drained
  • 2 teaspoons grated lemon peel


  • 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

2 of 2

Creamy Salmon Linguine (continued)

Directions (continued)

  • peel. Yield: 5 servings.
Nutritional Facts: 1-1/4 cups equals 802 calories, 55 g fat (30 g saturated fat), 207 mg cholesterol, 649 mg sodium, 44 g carbohydrate, 6 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.