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Tuscan Salmon Pasta

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


  • 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 cannellini beans, rinsed and drained
  • 2 small plum tomatoes, chopped
  • 6 garlic cloves, minced
  • Salt and pepper to taste


  • 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.
  • Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.
Nutrition Facts
2 cups: 863 calories, 51g fat (8g saturated fat), 84mg cholesterol, 215mg sodium, 61g carbohydrate (4g sugars, 7g fiber), 41g protein.

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  • katlaydee3
    Jul 18, 2012

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

  • veggiemama
    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.)

  • Sharrie10
    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?

  • roussy
    Oct 20, 2009

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

  • birthrightrose
    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!

  • finnfur
    May 30, 2008

    No comment left

  • marylin
    May 30, 2008

    This would be a much more economical meal if you used canned wild salmon and could easily be expanded to feed a family.

  • Charobic
    May 30, 2008

    I've made this a few times. LOVE it!

  • DeeThompson
    May 29, 2008

    Is there any way this calorie count can be correct? 863 calories for a serving of pasta and salmon?!