Salmon and Olives With Linguine
Updated March 2, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound salmon fillets, skinned
- 2tablespoons olive oil
- 2medium onions, chopped
- 2cloves garlic, minced
- 4tablespoons chopped Greek olives, or other olives packed in brine
- 2teaspoons dried oregano
- ½pound linguine
- Freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
724 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 42 grams protein; 180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Broil fillets 5 to 7 minutes, depending on thickness.
- Step 2
In hot oil, saute onion and garlic until onion is soft. Add olives and oregano and stir; cook 2 minutes over low heat.
- Step 3
Meanwhile, cook linguine in 4 quarts boiling water until it is al dente. Drain.
- Step 4
Cut salmon into small pieces and add to onion. Reheat and serve mixed with pasta.
- Step 5
Sprinkle with freshly ground black pepper.
Private Notes
Comments
Needed to use up some slightly overcooked salmon. The oiliness of the onion-olive mixture was perfect for the purpose. Like everyone else, I felt it needed some brightness, which lemon juice supplied.
Good recipe. Added the zest of a lemon, which brightened it up.
Definitely felt there could be more going on here, but a base dish to embellish. I added summer squash which I cooked down with the onion until jammy. Regretted not having a lemon for more brightness & sauce and capers to heighten the salty olive vibe.
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