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Tuscan Salmon Pasta Recipe
Tuscan Salmon Pasta Recipe photo by Taste of Home

Tuscan Salmon Pasta Recipe

Read Reviews (8)
4.67 8
Publisher Photo
White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 4 ounces uncooked linguine
  • 1 salmon fillet (10 ounces), cut into 1-inch cubes
  • 1 teaspoon minced fresh rosemary
  • 5 tablespoons olive oil, divided
  • 3/4 cup white kidney or cannellini beans, rinsed and drained
  • 2 small plum tomatoes, chopped
  • 6 garlic cloves, minced
  • Salt and pepper to taste

Nutritional Facts

1 serving (2 cups) equals 863 calories, 51 g fat (8 g saturated fat), 84 mg cholesterol, 215 mg sodium, 61 g carbohydrate, 7 g fiber, 41 g protein.

Directions

  1. Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
  2. Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil. Yield: 2 servings.
Originally published as Tuscan Salmon Pasta in Taste of Home April/May 2005, p57

Nutritional Facts

1 serving (2 cups) equals 863 calories, 51 g fat (8 g saturated fat), 84 mg cholesterol, 215 mg sodium, 61 g carbohydrate, 7 g fiber, 41 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tuscan Salmon Pasta(8)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 18, 2012

I loved this dish. It made a fast and simple dinner with just garlic bread on the side.

MY REVIEW
Reviewed Jul. 10, 2012

Very good and nutritious. When I entered the recipe into a calorie-counting program (MyFitnessPal), it came out to 660 calories so it's not too, too far off. It's all that olive oil! I was shocked when I first calculated the calories in my homemade pesto sauce which also has a lot of olive oil.)

MY REVIEW
Reviewed Jan. 17, 2011

The nutritional information MUST be for the whole recipe not individual servings. It doesn't make any sense. Also, a 2 cup serving is a lot larger than the typical serving size. Any other thoughts out there?

MY REVIEW
Reviewed Oct. 20, 2009

51g of fat??? I don't think so!

MY REVIEW
Reviewed Feb. 23, 2009

We used frozen salmon filets from Aldi's and they are very economical. I could not find fresh Rosemary so I used Italian flat leafed parsley. I made the recipe gluten-free by using brown rice pasta. My whole family loved it...including my 8,5, and 2 year old kids! I have made this more than once and will make on a regular basis!

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