Looking for a quick, comforting dinner that’s packed with goodness? This creamy salmon linguine ticks all the boxes — it’s simple to make, full of flavour, and a great way to get more omega-3s and greens into your day.
I’m all about recipes that strike the balance between nutritious and delicious. This dish combines flaky salmon with vibrant spinach and sweet peas, all brought together with a creamy sauce that feels indulgent without being heavy. It’s a perfect midweek meal that’s as satisfying as it is nourishing.
Whether you’re cooking for yourself or feeding the whole family, this recipe is designed to be easy, fuss-free, and ready in under 30 minutes. Plus, it’s a great way to use frozen vegetables and cupboard staples — ideal for those evenings when you want something wholesome without too much effort.
Scroll down for the full recipe and let me know if you give it a try!
Makes 2 portions
Ingredients:
- ~150-200g linguine pasta
- 1 onion
- 2-3 cloves of garlic
- 2 bonesless and skinless salmon fillets or tinned salmon (smoked salmon will add extra flavour!)
- 1-2tsp dried oregano
- 3tbsp Creme Fraiche
- 100ml vegetable stock
- 1 lemon
- 100g frozen peas
- Good handful of spinach
- Knob of salted butter
- Good grating of parmesan cheese
Method:
- Cook your pasta according to packet instructions
- Meanwhile, heat a drizzle of oil in a large saucepan
- Chop your onion and garlic and add to the pan, stirring regularly
- Chop your salmon and, once the onion has softened (usually after a few minutes), add the salmon to the pan
- As the salmon cooks, break it apart using your spoon
- Add the oregano, stir through, then add your creme fraiche and veg stock and stir
- Zest and juice your lemon and add to the pan
- When the pasta is nearly cooked, add your peas and spinach to the pan
- Add your cooked pasta and butter, stir well, and serve immediately with a sprinkle of parmesan
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