Garlic Salmon Linguine Recipe
- 1 package (16 ounces) linguine
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 3/4 cup chicken broth
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1. Cook the linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Stir in the salmon, broth, parsley, salt and cayenne. Cook until heated through. Drain linguine; add to salmon mixture and toss to coat. Yield: 6 servings.
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.
Reviews for Garlic Salmon Linguine
"This was so easy and delicious! I substituted red pepper flakes because I was almost out of cayenne."
"This is my go-to whenever I have some left-over FRESH salmon. ( I don't usually use canned salmon for anything). Good flavor and the cayenne gives it a wee kick without making it "hot"."
"not impressed. even though i love pasta and seafood. canned salmon can be used for many things, but the texture of this was off putting. i think it would be much better with fresh and if i do this again it will be."
"I don't know why I waited so long to make this recipe, because it was delicious, and super easy, and my family ate all of it (which is very rare). I used the canned salmon, but I'm hoping to try it with some fresh cooked salmon sometime, because that would make it even more amazing!!!"
"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!"
"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."
"Used canned tuna instead of salmon (it was what I had on hand), very good flavor I would definitely make this again."
"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."
"this was terrible! We dumped the whole thing! We eat a lot of salmon too!"
"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."
"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."
"I need to say, I made this dish today and we all loved it, I can't beleive the kids ate it"
"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!"
"This is probably my favorite from all of my Taste of Home magazines..it is soooo good."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.