Description
Salmon Linguine with Chilli Oil is a vibrant, savory pasta dish featuring tender flakes of salmon tossed with linguine, garlic, and a spicy homemade chilli oil, then finished with freshly grated Parmesan cheese. It’s quick, flavorful, and perfect for a weeknight dinner or a cozy date night in.
Ingredients
Units
Scale
- 8 oz linguine
- 2 salmon fillets (about 6 oz each), skin removed
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1/4 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- While pasta cooks, season salmon fillets with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Cook salmon for 3–4 minutes per side until just cooked through. Remove, let rest, then flake into large chunks.
- In the same skillet, add remaining olive oil, garlic, red pepper flakes, and smoked paprika. Sauté for 1–2 minutes until fragrant—don’t let the garlic brown.
- Add cooked linguine to the skillet and toss with the chilli oil mixture, adding reserved pasta water as needed to loosen the sauce.
- Gently fold in flaked salmon and lemon juice. Season with additional salt and pepper to taste.
- Serve hot, topped with grated Parmesan and chopped parsley if desired.
Notes
- Use fresh or leftover cooked salmon—both work well.
- Adjust the chilli oil heat level by increasing or decreasing red pepper flakes.
- Smoked paprika adds depth but can be omitted if preferred.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 75mg