Linguine with lemon and smoked salmon
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- Prep Time20 min
- Total Time20 min
- Makes2 to 3 servings
Ingredients
1/2 450-g pkg linguine or fettuccine pasta
1 lemon
250 g asparagus, or sugar snap peas
125 g sliced smoked salmon
1 tbsp olive oil
1 large garlic clove, minced
284-mL can chicken broth, undiluted
1 1/2 tsp capers
1/2 cup chopped parsley
1/4 cup 35% cream, optional
Instructions
Bring a large pot of salted water to a boil over high heat. Stir in pasta. Cook, uncovered, until al dente, about 10 minutes.
Meanwhile, finely grate 1/2 teaspoon (2 mL) peel from lemon and squeeze 1-1/2 teaspoon (7 mL) juice. Snap off woody ends of asparagus and discard. Slice asparagus into bite-size pieces. Slice salmon into long strips. Heat oil and garlic in a large saucepan set over medium heat for 1 minute. Stir in broth and capers. Lower heat so broth just simmers while pasta cooks.
When pasta is almost cooked, stir asparagus into broth and cook for 3 minutes. Stir in peel and juice. Toss with hot drained pasta. Stir in salmon and parsley. Taste. For extra tang, stir in more juice, or for a smooth finish, stir in whipping cream. Grind black pepper over top.
Nutrition (per serving)
Calories 388, Protein 19.1g, Carbohydrates 60.7g, Fat 7.8g, Fibre 4.6g, Sodium 1104mg.
Rich in heart-healthy omega-3 fatty acids, luscious salmon pairs up with tart lemon in this sophisticated pasta.
Fresh-salmon linguine
Prepare pasta without smoked salmon. Meanwhile, cut a 3/4-pound (375-g) salmon fillet into 2 to 3 pieces. Blend 2 tablespoons (30 mL) olive oil with 1/4 teaspoon (1 mL) each of dried dillweed, salt and freshly ground black pepper. Spread over top of salmon. Bake, uncovered, in a preheated 450F (230C) oven for 10 minutes. Place a piece of salmon on each serving of linguine.
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