Linguine with Fresh Salmon
This simple salmon linguine pasta dish is ideal for a quick midweek supper, that doesn’t compromise on taste.
Prep time15 minutes
4 portions
Ingredients
- 2 salmon fillets, 180g each
- 400 grams linguine
- salt
- 60 grams Bertolli buttery spread
- 1 large onion finely chopped
- 400 grams fresh baby plum tomatoes finely sliced
- 1 red chilli finely chopped (optional)
- 50 ml white wine
- handful parsley roughly chopped
Nutritional facts
| Energy (kcal) | 583 kcal |
| Energy (kJ) | 2440 kJ |
| Protein (g) | 28.8 g |
| Carbohydrate incl. fibre (g) | 82.5 g |
| Carbohydrate excl. fibre (g) | 77.5 g |
| Sugar (g) | 7.0 g |
| Fibre (g) | 5.0 g |
| Fat (g) | 13.8 g |
| Saturated fat (g) | 2.7 g |
| Unsaturated fat (g) | 9.2 g |
| Monounsaturated fat (g) | 4.0 g |
| Polyunsaturated fat (g) | 5.2 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 32 mg |
| Sodium (mg) | 106 mg |
| Salt (g) | 0.27 g |
| Vitamin A (IU) | 1638 IU |
| Vitamin C (mg) | 27.3 mg |
| Calcium (mg) | 51 mg |
| Iron (mg) | 4.13 mg |
| Potassium (mg) | 791 mg |
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.
