Linguine With Salmon And Mushrooms
Linguine with salmon and mushrooms combines tender fish, earthy mushrooms, and fresh herbs in a light white wine sauce, perfect for a satisfying and flavorful meal.
Ingredients
- 1/4 cup olive oil ⓘ
- 12 oz. salmon fillet, cut into 3/4-inch pieces
- 3 large garlic cloves, chopped ⓘ
- 1/2 lb. mushrooms, sliced ⓘ
- 5 green onions, chopped ⓘ
- 1 large tomato, seeded and diced ⓘ
- 1/3 cup dry white wine ⓘ
- 3 Tbsp. drained capers ⓘ
- 1/2 lb. linguine, cooked ⓘ
- 1/4 cup chopped fresh dill or 1 Tbsp. dried dill weed
- 1 Tbsp. fresh lemon juice ⓘ
Instructions
- Heat olive oil in a heavy, large skillet over medium-high heat. Season salmon fillet pieces with salt and pepper.
- Saute the salmon until just cooked through, about 3 minutes. Using a slotted spoon, transfer salmon to a plate.
- Add chopped garlic to the same skillet; saute for 30 seconds.
- Add sliced mushrooms; saute for 2 minutes.
- Add chopped green onions, diced tomato, dry white wine, and drained capers; cook until mushrooms are tender, about 5 minutes.
- Add cooked linguine, chopped dill or dried dill weed, fresh lemon juice, and the cooked salmon; toss to combine.
- Serve immediately with additional salt and pepper if desired.
Tips & Substitutions
For a richer flavor, consider using a mixture of wild mushrooms. If you prefer a lighter dish, substitute the olive oil with a splash of vegetable broth. Fresh dill is recommended for its vibrant flavor, but dried dill weed works in a pinch. Ensure not to overcook the salmon; it should flake easily but remain moist.
Serving Suggestions
Serve this dish with a fresh garden salad or garlic bread for a complete meal. A crisp white wine like Sauvignon Blanc complements the flavors beautifully. For a heartier option, pair it with Lobster Fra Diavolo to elevate your seafood dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of white wine or broth to prevent drying out. Avoid microwaving, as it can make the salmon tough.
Nutrition & Diet Analysis (per serving)
Each serving of Linguine With Salmon And Mushrooms contains roughly 320 calories, with 11g protein, 39g carbohydrates, and 14g fat. It is an excellent source of vitamin D (164% of the Daily Value), vitamin C (39% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 719mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. Thaw in the refrigerator overnight for best results. Pat the salmon dry to ensure it sears well in the pan.
What kind of white wine should I use?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works well in this recipe. Avoid sweet wines, as they can alter the dish's flavor profile. If you don't want to use wine, chicken broth is a suitable substitute.
Can I substitute the linguine with another type of pasta?
Absolutely! You can substitute linguine with any pasta you prefer, such as fettuccine or spaghetti. Just keep in mind that cooking times may vary, so adjust accordingly. For a gluten-free option, try using brown rice pasta.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).