Salmon, Olive and Oregano Linguine
Inspired by techniques from NYT Cooking.
Fresh linguine tossed with flaked grilled salmon, softened onion, briny olives and fresh oregano: a quick supper for two.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- foil-lined grill tray
- frying pan
- instant-read thermometer
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 769 kcal |
| Protein | 47.5 g |
| Carbohydrate | 66 g |
| of which sugars | 4.4 g |
| of which free sugars | 0 g |
| Fat | 34.3 g |
| of which saturates | 6.8 g |
| Fibre | 2.7 g |
| Salt | 1.2 g |
Protein per 100 kcal
6.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Salmon
- 340 g skinless salmon fillet
Sauce
- 1 tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 1 garlic cloves, finely chopped
- 30 g pitted green or black olives in brine, chopped
- 1 tbsp fresh oregano leaves
Pasta
- 200 g fresh egg linguine
Pasta water
- 16 g fine salt for 2 litres of pasta water (0.8%) about 2¾ tsp; most of it goes down the drain
To serve
- ¼ tsp ground black pepper
- 1
Grill the salmon. Heat the grill to high and cook the salmon on the foil-lined tray 6-8 cm from the heat for 5-7 min, depending on thickness, until it flakes and the centre reads 63 °C.
- 2
Sauce. Meanwhile heat the oil in the frying pan and cook the onion and garlic over medium heat for 6-8 min until soft. Stir in the olives and oregano and cook 2 min.
- 3
Combine. Break the salmon into bite-sized flakes and fold it into the onions; keep warm.
- 4
Cook the pasta. Boil the fresh linguine in 2 litres salted water for 1-2 min and drain.
- 5
Serve. Toss the pasta gently with the salmon mixture so the flakes stay whole, and finish with black pepper. Olives and oregano bring the salty, herby notes a tomato sauce usually provides.
Storage
Best eaten straight away. Refrigerate leftovers within 2 hours and eat within 1 day, reheating gently until piping hot (74 °C).
