Linguine with salmon and spinace

The spinach is the most important in this recipe. It took some iterations to find out that spinach is the thing to be added to provide the special taste in combination with the salmon. Give it a try if you like salmon pasta, you will not be disappointed.


  • 1 onion
  • Garlic
  • 5-6 cherry tomatoes
  • Spring onions
  • Spinach according to your wishes. Some handful is typically enough
  • Salmon fillet (200-250g per person)
  • 1 teaspoon sugar
  • 1 teaspoon vegetable broth
  • 1 can Creme Fine or Creme Fraiche
  • Olive oil
  • Fish sauce or oyster sauce (Asia market). It’s optionally so don’t worry if you don’t have it at home.
  • 1 glass white wine
  • Tomato paste
  • Salt, pepper

Here we go

Prepare the vegetables.

Wash the spinach and drain.

Finely dice onions, cut tomatoes in half and cut garlic into thin slices. Cut spring onions into small pieces. If they are too thick (as partly here), cut in half by half.

Wash the salmon and dab dry.

Cut the salmon into small pieces and sort them according to the thickness of the pieces. The thicker bits are coming in sooner.

Provide the other items.

Do not over-heat onions. Add garlic and fry for a short time. Add the onions and garlic to the edge, increase the temperature and make the sugar caramelize. Add the tomato paste and roast for a short time.

Mix onions with tomato paste and add the wine.

Reduce the wine for 2-3 minutes then add a full glass of water. Bring to the boil and add 1 teaspoon of vegetable broth and some splashes of the fish sauce. Add salt and pepper.

Place the water for the linguine and, in the meantime, simmer the sauce slightly. Attention: Linguine usually need a little longer (here 12 minutes). The salmon needs 8-9 minutes. Just before the water boils add the Cream Fine or Creme Fraiche to the sauce. Put some water into the vial, shake well and add to the sauce. When the water is boiling and the linguine are in the water wait a short time according to the preparation time of the noodles. Press the lemon over the fish and roll the fish in the lemon juice. First, add the thicker pieces to the sauce, the others will follow in the next step. Add the spring onions, tomatoes and a layer of spinach. A little lemon juice may be added to the sauce. Simmer only slightly.

After 2 minutes add the thinner pieces of salmon and the remaining spinach.

Everything should be ready at the same time. You can try a thicker piece of fish.

And here the gallery. Click on a picture to see a high resolution.

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