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Creamy Linguine with Salmon


8 oz Pastene Italian Linguine
16 oz fresh salmon
½ tsp Italian seasoning
salt & pepper to taste
2 Tbsp Pastene Extra Virgin Olive Oil
2 Tbsp butter
1 cup parmesan reggiano, grated
1 pint cherry tomatoes, sliced in half
1 ½ cup heavy cream
juice and zest of 1 medium lemon
2 Tbsp Pastene Minced Garlic
2 tsp dijon mustard
1 Tbsp fresh parsley, chopped


  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
  • Sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste.
  • Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove salmon from pan and set aside.
  • Add the tomato, cream, lemon juice and zest, garlic, and mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
  • Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 4-5 minutes, or until the salmon is cooked through. Season with more salt and pepper, if needed.
  • Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.

Product Used

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