Salmon and Olive Linguine
Updated March 10, 2023
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts water
- 12ounces salmon fillet, skinned
- 1large onion
- 1tablespoon olive oil
- ½teaspoon minced garlic in oil
- 3tablespoons chopped, pitted Italian, French or Greek olives packed in brine
- 1heaping tablespoon fresh oregano leaves or 1½ teaspoons dried oregano
- 4ounces fresh linguine
- Freshly ground black pepper to taste
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Preparation
- Step 1
Turn on broiler.
- Step 2
Bring water to boil in covered pot for linguine.
- Step 3
Cover broiler pan with aluminum foil. Broil fish two or three inches from heat, for 5 to 7 minutes, depending on thickness of fish.
- Step 4
Chop onion medium fine and saute in hot oil with garlic until onion is soft.
- Step 5
Add the olives with oregano to onion mixture; cook and stir about 2 minutes.
- Step 6
Cook fresh pasta one or two minutes. When salmon is cooked, cut into small pieces and add to onion mixture. Keep warm.
- Step 7
Drain pasta and toss with salmon-onion mixture. Spinkle with freshly ground black pepper.
Private Notes
Comments
Have been making this delicious simple dish several times a year since 1989! Double the garlic, and use 9 ozs of fresh pasta for 3 generous portions, with more than enough of the salmon/onion mixture for each. Salmon turns out best if baked at 425 for ~10 minutes. Will be undercooked a bit, but cooked enough to cut into small pieces. Once in the pan with the onion mixture staying warm at a very low stovetop setting, it will finish cooking through but still be super moist. Enjoy!
I did what I've never done before: changed the recipe. Apologies. Don't like olives. But I had leftover baked steelhead filet with an onion/herb "coating." So I ended up sautéing garlic with the scraped onion coating along with a few chopped pearl onions, sliced mini-peppers and 1/2 pint of grape tomatoes. Added the trout in small pieces after the vegetables were soft, and added salt and pepper. After adding the linguini, tossed in crumbled feta cheese. So delicious!
I did what I've never done before: changed the recipe. Apologies. Don't like olives. But I had leftover baked steelhead filet with an onion/herb "coating." So I ended up sautéing garlic with the scraped onion coating along with a few chopped pearl onions, sliced mini-peppers and 1/2 pint of grape tomatoes. Added the trout in small pieces after the vegetables were soft, and added salt and pepper. After adding the linguini, tossed in crumbled feta cheese. So delicious!
This is good with Bittman’s roasted shrimp and breadcrumbs in place of the salmon. I did briefly sauté halved grape tomatoes in with the onions
Upped the garlic and olives but still taste and texture were not very interesting.
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