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  • kcsimos

creamy salmon linguine

Prep: 5min | Cooking: 20min

Complexity: 2/5


(serves 2)

  • 150g salmon filet

  • 2 tbsp butter

  • 1 garlic clove, minced

  • 1/2 cup milk

  • 100g frozen peas

  • 250g linguine

  • 1 tbsp chopped parsley

  • 1/2 cup grated hard yellow cheese

  • salt, pepper


In a wide pan where the linguine will fit lengthways, melt 1 tbsp butter on medium-high heat. Season salmon with salt and pepper, and fry in the butter. Start shredding it about 3-5 min into frying so it cooks faster, and then remove onto a plate.

Add the remaining 1 tbsp butter to the pan, and fry the garlic until fragrant.

Add 2 cups water, the milk, 1 tsp salt, and the frozen peas. Once simmering, add the linguine and cook uncovered for the first 5 min, making sure the pasta doesn't stick together. Simmer for the next 7-8 min covered, then uncover again for the remaining 2-3 min, mixing constantly. Pasta should be al dente and covered in a creamy sauce. Add the parsley, cheese, and season with salt and pepper. Return the salmon to the pan, and mix to combine.

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