I was inspired to make this pasta dish by the lemon trees growing in front of my local library. Every day I would walk by and see people picking the lemons from the lower branches. Alas, I was too slow to pick these lemons so I devised a plot: arrive early one morning with a portable ladder and long-handled clippers and clip away! It worked beautifully and I was able to walk away with a bag of ripe lemons. Mind you, I got the permission of the librarian ahead of time so I was calm and collected when a policeman drove by and glanced at me.
This pasta is flavored with a cheesy lemon sauce made with fresh juice, olive oil, herbs and mascarpone cheese. Then add the salmon, toasted pine nuts, mushrooms and lemon zest and you’ve got yourself the perfect comfort meal!
Cook the linguine in a pot of salted water, as directed. Strain the pasta and set aside about ¼ cup of the pasta cooking liquid for future use. While the pasta is cooking, season the salmon with salt and pepper. Pan fry both sides of the fish over medium heat until cooked through. Set aside. Prepare the lemon sauce: In a small bowl, combine the olive oil, lemon juice, minced garlic, 2 Tbsps. reserved pasta cooking water (or more if desired), chopped parsley and salt to taste. Add the cooked pasta to a large pot and mix in the lemon sauce. Sauté the chopped onions and mushrooms in a pan with a little olive oil until soft (about 3-5 minutes). Add these veggies to the pot of pasta, along with the mascarpone (or sour cream).and parmesan/romano cheese blend. Mix well and work in the 2 Tbsps. of butter to the mixture. Chop the salmon into bite-size pieces and add to the other ingredients. Season with salt and pepper to taste. To serve, place the pasta in individual serving bowls and garnish with chopped parsley and rosemary leaves, some toasted pine nuts, lemon zest and additional parmesan/romano cheese as desired.Linguine with Salmon and Lemon Sauce
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11 Comments
John / Kitchen Riffs
March 13, 2020 at 11:51 amI love lemon. And salmon. And pasta. This sounds like a delightful dish — both in looks and flavor. Really nice recipe — thanks.
angiesrecipes
March 13, 2020 at 2:04 pmSalmon is always a favourite! This looks so delightful and yummy with the combo of flavours and I love how you plate the food…
David Scott Allen
March 15, 2020 at 3:08 amAlthough this goes against every Italian culinary rule, it sounds fantastic and I can’t wait to make it!
mimi rippee
March 15, 2020 at 6:11 amI’m going to make this next time my girlfriend visits!
Gemma
March 15, 2020 at 7:49 amOh wow I can only imagine how delicious this pasta is with such incredibly fresh lemon! I would so love a lemon tree, to have access to fresh lemon must be amazing and so inspiring in the kitchen xo
natalia20041989
March 17, 2020 at 6:55 pmYum, beautiful, sophisticared,yet simple pasta meal, love it!
lisaiscooking
March 24, 2020 at 5:41 amThis sounds ideal! Love these flavors, and the salmon sounds so good in this.
Kerryn
February 17, 2021 at 7:54 pmI made this tonight with leftover baked salmon and it was delicious. Although I love mushrooms, I wasn’t sure of the flavour combination, so omitted them. I love capers with salmon, so added them. I loved the richness of the added butter and all my family had seconds. Thanks for the recipe.
Fran Flint
February 18, 2021 at 1:27 amKerryn, thanks so much for your comment. I am so pleased that your dish turned out well!
Tina Taylor
June 2, 2021 at 9:15 pmI made this. Omitted the mushrooms. It was truly scrumptious.
Fran Flint
June 2, 2021 at 11:28 pmTina, thanks for your comment. I think I added the mushrooms to the dish since I really like them!