Linguine with Fresh Salmon
This simple salmon linguine pasta dish is ideal for a quick midweek supper, that doesn’t compromise on taste.
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Prep time15 minutes![]()
4 portions
Ingredients
- Includes2 salmon fillets, 180g each
- Includes400 grams linguine
- Includessalt
- Includes60 grams Bertolli buttery spread
- Includes1 large onion finely chopped
- Includes400 grams fresh baby plum tomatoes finely sliced
- Includes1 red chilli finely chopped (optional)
- Includes50 ml white wine
- Includeshandful parsley roughly chopped
Nutritional Guidelines
(per serving)
- 583 kcalEnergy (kcal)
- 28.8 gProtein (g)
- 77.5 gCarbohydrate excl. fibre (g)
- 13.8 gFat (g)
- Energy (kcal)583 kcal
- Protein (g)28.8 g
- Carbohydrate excl. fibre (g)77.5 g
- Sugar (g)7 g
- Fibre (g)5 g
- Fat (g)13.8 g
- Saturated fat (g)2.7 g
- Sodium (mg)106 mg
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Slice the salmon into thin strips and set aside.
- Place a large saucepan of salted water on the heat, bring to the boil and cook the linguine until “al dente.”
- Meanwhile make the sauce. Melt 30 g of Bertolli with Butter in a large frying pan, add onion and sweat on a medium heat for a couple of minutes until the onion has softened. Stir in olives and tomatoes, increase the heat and add a ladle of hot water to the pan, season with a little salt, lower the heat and continue to cook on a low to medium heat.
- Take another frying pan, melt 30 g of Bertolli with Butter, add salmon pieces, chilli and some salt and cook on a medium to high heat until the salmon is sealed on all sides. Add white wine and allow to evaporate. Transfer the salmon to the tomato mixture and add parsley.
- Drain the linguine, add to the sauce tossing well together adding a little of the pasta water and a knob of Bertolli with Butter. Remove from the heat and serve immediately.
