This Mary Berry Salmon Linguine is a quick and elegant recipe, which is made with flaky hot-smoked salmon, zesty lemon, and briny capers. It’s the perfect weeknight dinner, a restaurant-quality dish ready in the time it takes to boil pasta.
Mary Berry Salmon Linguine Ingredients
A fresh, vibrant combination for a super-fast and impressive meal.
- 225g (8oz) linguine or tagliatelle
- 75g (3oz) pine nuts
- A knob of butter
- 6 spring onions, trimmed and finely sliced
- 6 tbsp olive oil
- Juice of 2 lemons
- 115g (4oz) capers from a jar, drained
- 200g (7oz) hot-smoked salmon, flaked
- A small bunch of fresh chives, chopped
- A small bunch of fresh parsley, leaves chopped
- Salt and freshly ground black pepper
How To Make Mary Berry Salmon Linguine
A step-by-step guide to this wonderfully quick and elegant dish.
- Cook the Pasta: Cook the linguine in a large pot of boiling salted water according to the packet instructions until al dente. Just before draining, reserve a small cupful (about 75ml) of the pasta water.
- Toast the Pine Nuts: While the pasta cooks, place a large, dry frying pan over a high heat. Add the pine nuts and toast for a few moments, tossing frequently, until they are golden brown and fragrant. Remove them from the pan and set aside.
- Start the Sauce: In the same pan, add the butter and sliced spring onions and fry for a moment until softened. Pour in the olive oil, lemon juice, and drained capers and heat through.
- Combine and Serve: Add the drained, cooked pasta to the pan with the sauce. Pour in the reserved pasta water and toss everything together over the heat.
- Finish and Serve: Gently fold in the chopped herbs and the flaked hot-smoked salmon. Season with salt and freshly ground black pepper, and toss gently one last time. Serve at once with the toasted pine nuts sprinkled over the top.
Recipe Tips
For the most flavorful, perfectly saucy salmon pasta.
- What is hot-smoked salmon? Hot-smoked salmon is cooked through during the smoking process, giving it a firm, flaky texture similar to regular cooked salmon, but with a rich, smoky flavor. It’s different from the thinly sliced, raw-textured cold-smoked salmon.
- Why reserve the pasta water? The starchy pasta water is the secret ingredient to creating a sauce that isn’t just oily. It helps the lemon juice and olive oil emulsify into a light, glossy sauce that clings perfectly to every strand of linguine.
- Can I make this ahead of time? This dish is so quick and is at its absolute best when served hot and fresh from the pan. The final steps happen very quickly, so it’s a great recipe for a last-minute dinner.
- How to get the most flavor? Prepping all your ingredients before you start cooking is key, as the sauce comes together in minutes. Toasting the pine nuts also adds a wonderful, nutty depth and a lovely crunchy texture.
What To Serve With Salmon Linguine
Simple accompaniments to complete this elegant one-pot meal.
This elegant and satisfying one-pot pasta is a wonderful meal on its own. It’s lovely served with:
- A simple, crisp green salad with a light vinaigrette
- Warm, crusty bread for mopping up any leftover sauce
- A glass of a crisp, chilled white wine, like a Pinot Grigio or Sauvignon Blanc
How To Store Salmon Linguine
This dish is best enjoyed immediately.
- Best Eaten Fresh: For the best texture and flavor, this pasta dish should be eaten as soon as it’s made.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The pasta will absorb the sauce as it sits.
- Reheat: Gently rewarm leftovers in a skillet over low heat with a generous splash of water or a little cream to loosen up the sauce.
Mary Berry Salmon Linguine Nutrition Facts
An estimated guide per serving.
- Calories: 680 kcal
- Carbohydrates: 65 g
- Protein: 30 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can use cold-smoked salmon, thinly sliced and stirred in at the very end. You could also use a pan-fried fresh salmon fillet, which you would then flake into the pasta.
Yes, this recipe is already non-alcoholic! Some pasta dishes use wine, but this one relies on lemon juice for its acidity and brightness.
Toasted, slivered almonds or chopped walnuts would be a good substitute for a similar nutty crunch.
Try More Recipes:
- Mary Berry Salmon Burgers Recipe
- Mary Berry Herb Crusted Salmon Recipe
- Mary Berry Salmon Coulibiac Recipe
Mary Berry Salmon Linguine Recipe
Description
A super quick and easy weeknight supper from Mary Berry, this salmon linguine features flakes of hot-smoked salmon, tangy capers, and fresh herbs in a light and zesty lemon and olive oil sauce.
Ingredients
Instructions
- Cook the pasta in boiling salted water. Reserve a cup of the pasta water before draining.
- In a large, dry frying pan, toast the pine nuts until golden; set aside.
- In the same pan, fry the spring onions in a knob of butter for a moment.
- Add the olive oil, lemon juice, and capers to the pan and heat through.
- Add the drained, hot pasta to the pan along with the reserved pasta water, herbs, and the flaked salmon.
- Toss everything gently over the heat to combine and create a glossy sauce.
- Serve immediately, sprinkled with the toasted pine nuts.
Notes
- The starchy pasta water is the secret to creating a light sauce that clings to the pasta, rather than just an oily coating.
- Have all your ingredients prepped and ready to go, as the sauce comes together in the last few minutes of the pasta cooking.
- Hot-smoked salmon has a firm, flaky texture that works perfectly in this dish.
- Don’t over-mix at the end, as you want to keep the large, beautiful flakes of salmon intact.
