Salmon Linguini With Cheese
A flavorful salmon linguini with peas, carrots, and Parmesan cheese, perfect for a quick, satisfying meal that combines creamy, savory, and fresh vegetable flavors.
Ingredients
Instructions
- On a serving platter, combine cooked and drained linguini with Parmesan cheese.
- In a large skillet, heat vegetable oil over high heat.
- Cook chopped onion and minced garlic for 1 minute.
- Add partially thawed peas and thawed baby carrots, cooking an additional 2 minutes, or until vegetables are crisp and tender.
- Add dill weed; reduce heat to medium and cook for 1 minute.
- Remove from heat.
- Gently fold in drained pink salmon.
- Place the salmon mixture over the linguini and serve immediately.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or a dollop of sour cream to the salmon mixture. You can substitute fresh peas for frozen if they are in season. If you prefer a different flavor profile, try using fresh dill instead of dried. This dish can also be enhanced by adding a squeeze of lemon juice for brightness.
Serving Suggestions
Serve this dish with a side salad or garlic bread for a complete meal. It pairs beautifully with Italian recipes featuring seafood, such as Marinated Shrimp And Pasta Salad. For an extra touch, garnish with additional Parmesan cheese and fresh dill before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Linguini With Cheese contains roughly 363 calories, with 24g protein, 38g carbohydrates, and 13g fat. It is an excellent source of vitamin C (53% of the Daily Value), protein (47% of the Daily Value), and vitamin D (31% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 463mg per serving (20% 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 fresh salmon instead of canned salmon?
Yes, you can use fresh salmon. Simply cook it in the skillet until fully cooked, then flake it and fold it into the mixture just like you would with the canned salmon. This will give the dish a fresher flavor and texture.
Is there a vegetarian version of this recipe?
Absolutely! You can replace the salmon with cooked chickpeas or sautéed mushrooms for added protein. Additionally, use vegetable broth instead of the oil for cooking the vegetables, and consider adding extra veggies like spinach or zucchini for more flavor.
What can I do if I don't have dill weed?
If you don’t have dill weed, you can substitute it with dried parsley or tarragon, which will provide a different but pleasant flavor. Fresh herbs can also be used, just remember to adjust the quantity, as fresh herbs are more potent than dried.
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).