Salmon Linguine with Chilli Oil
Salmon Linguine with Chilli Oil is a vibrant and flavorful dish that expertly combines tender salmon fillets with al dente linguine, all enveloped in a spicy chili oil sauce. This quick and easy recipe takes under 30 minutes to prepare, making it perfect for busy weeknights or special occasions. With its harmonious blend of rich flavors and fresh ingredients, this pasta dish is sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz linguine pasta
- 12 oz skinless salmon fillets (2 fillets, 6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp chili oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook the linguine until al dente (about 8 minutes). Drain, reserving some pasta water.
- In a skillet over medium heat, add olive oil and cook the salmon skin-side down for about 4 minutes per side until golden brown. Remove from the skillet.
- In the same skillet, sauté minced garlic until fragrant (approximately 1 minute). Stir in chili oil and simmer for an additional minute.
- Pour in heavy cream while stirring continuously until it thickens (about 3 minutes). Mix in grated Parmesan cheese until melted.
- Add cooked linguine to the sauce along with reserved pasta water as needed to loosen. Toss to coat evenly.
- Flake the salmon into bite-sized pieces and gently fold into the pasta mixture. Top with chopped parsley and lemon zest before serving.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 650
- Sugar: 3g
- Sodium: 550mg
- Fat: 39g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
Keywords: Substitute salmon with shrimp or use whole wheat linguine for a healthier option. For added flavor, consider tossing in cherry tomatoes or capers. Store leftovers in an airtight container in the refrigerator for up to three days.