Garlic Salmon Linguine
Total TimePrep/Total Time: 20 min.
- 1 package (16 ounces) linguine
- 1/3 cup olive oil
- 3 garlic cloves, minced
- 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
- Cook linguine according to package directions; drain.
- Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir until tender, about 1 minute (do not allow to brown). Stir in remaining ingredients; heat through. Add linguine; toss gently to combine.
Nutrition Facts1 serving: 489 calories, 19g fat (3g saturated fat), 31mg cholesterol, 693mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 25g protein.
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Nov 13, 2018
Super quick and easy, delicious too! Great in a rush and on a budget Loved it
Jun 5, 2018
It was easy to prepare and tasted good.
May 3, 2018
So quick, easy and delicious! Just because we enjoy a lesser ratio of pasta, I halved the amount of pasta and kept the amount of salmon the same. Wild planet sockeye salmon is a good one to use for canned. Of course fresh salmon would be great too. The first time I made this with the chicken broth as the recipe says, but this second time I tried white wine instead and it was even better, loved the flavor that added to the dish! I also put out the crushed red pepper to add to individual servings and some fresh grated parmesan as options. Great recipe! YUM! Thank you!
Mar 23, 2018
Needed to go food shopping. I had everything ...Very good and easy
Mar 12, 2018
Yummy! Quick and easy!
Jan 13, 2017
Delicious! Loved making this for dinner!
Apr 29, 2016
This was so easy and delicious! I substituted red pepper flakes because I was almost out of cayenne.
Oct 10, 2014
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".
Aug 27, 2014
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.
Aug 9, 2013
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!!!