Salmon and Veggie Linguini

Name: Salmon and Veggie Linguini
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps drained brined capers; 237 milliliters cherry tomatoes, quartered; 1 teaspoon Dijon mustard; 1 teaspoon minced fresh dill; 1 leave Chopped fresh flat parsley, for garnish, optional; 1 teaspoons ground coriander; 1 teaspoon dried Italian seasoning; 1 Grated zest and juice of whole lemon; 4 servings Kosher salt and freshly ground black pepper; 2 slices lemon slices, halved, plus more for garnish; 227 grams fresh linguini; 59 milliliters extra-virgin olive oil; 118 milliliters frozen peas; 227 grams skin-on salmon fillets; 2 Tbsps salted butter

Salmon and Veggie Linguini might be just the main course you are searching for. One serving contains 488 calories, 20g of protein, and 24g of fat. This pescatarian recipe serves 4. Only From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up flat-leaf parsley, juice of lemon, dill, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire.

Equipment you will use

Grill

Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray.

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Cooking Spray

Equipment you will use

Aluminum Foil

Place the salmon, skin-side down, on the center of the foil.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top. Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each. Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes.

Ingredients you will need

Italian Seasoning

Salt And Pepper

Coriander

Butter

Salmon

Lemon

Wrap

Equipment you will use

Grill

Aluminum Foil

Remove the salmon from the grill and open the foil packet to allow the steam to escape.

Ingredients you will need

Salmon

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Grill

Aluminum Foil

Let stand until cool enough to handle. Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin.

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Salmon

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Bowl

Aluminum Foil

Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions.

Ingredients you will need

Linguine

Water

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Pot

Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl. (The heat from the pasta will cook the peas.)

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Pasta

Peas

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Mixing Bowl

Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest.

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Lemon Zest

Tomato

Capers

Salmon

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Bowl

In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat.

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Lemon Juice

Olive Oil

Mustard

Pasta

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Whisk

Bowl

Add the flaked salmon and dill, and toss gently until combined. Taste and adjust the seasoning, if necessary.

Ingredients you will need

Seasoning

Salmon

Dill

Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately.

Ingredients you will need

Parsley

Lemon

Pasta

Equipment

Ingredients

Servings:

2Tbsps

drained brined capers 237milliliters

cherry tomatoes, quartered 1teaspoon

Dijon mustard 1teaspoon

minced fresh dill 1leave

Chopped fresh flat parsley, for garnish, optional 1teaspoons

ground coriander 1teaspoon

dried Italian seasoning 1

Grated zest and juice of whole lemon 4servings

Kosher salt and freshly ground black pepper 2slices

lemon slices, halved, plus more for garnish 227grams

fresh linguini 59milliliters

extra-virgin olive oil 118milliliters

frozen peas 227grams

skin-on salmon fillets 2Tbsps

salted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.