Garlic Salmon Linguine Recipes

Steps:

• Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.

Steps:

• Preheat stainless steel or nonstick pan to medium high heat with olive oil.
• Pat dry salmon filets and season to taste with salt and pepper.
• Place salmon in pan skin side down. Cook each side approximately 5-6 minutes until salmon reaches 145°F and is flaky.
• Remove salmon from the pan and add half the butter and garlic. Saute until fragrant, add lemon zest and juice of half the lemon as well as fresh parsley.
• Re-introduce salmon to pan and coat in butter sauce.
• Remove salmon from pan and add all remaining ingredients except parmesan to pan.
• Bring to a boil and cook approximately 12-14 minutes or until pasta is tender.
• Slowly stir in parmesan until incorporated.
• Serve on a plate with fresh parsley and a lemon wedge.

Steps:

• Prepare linguine according to pkg directions, drain and set aside.
• In skillet, saute garlic and olive oil.
• Add salmon, chicken broth, parsley, salt and cayenne pepper.
• Cook over medium heat until heated through.
• Add linguine to salmon mixture in skillet, and toss to coat.

Steps:

• Cook linguine according to package directions.
• While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.
• When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.

Steps:

• Cook the linguine according to package directions.
• Meanwhile, in a large skillet, saute garlic in oil.
• Stir in the salmon, broth, parsley, salt and cayenne.
• Cook until heated through.
• Drain linguine.
• Add to the salmon mixture and toss to coat.

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

Steps:

• Season salmon fillets on both sides with lemon pepper.
• In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.