Linguine with Salmon, Leek and Dill

14 30 544
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Linguine with Salmon, Leek and Dill
Health Rating


2 cup Partly skimmed milk, 1% M.F.
1/4 tsp Nutmeg, ground
1/8 tsp Cayenne pepper
4 tsp Wheat flour, whole wheat
1 tbsp Extra virgin olive oil
1/4 cup Parmesan cheese, grated
2 medium leek(s) Leek (thinly sliced)
1/4 cup White wine
2 tbsp chopped Shallots
2 clove(s) Garlic (crushed)
284 gm Linguine, dry
341 gm Atlantic salmon,wild, boneless (cubed)
3 tbsp Dill, fresh (minced)
1/2 tsp Peppercorn (crushed)


White Sauce: In a saucepan bring milk, nutmeg and cayenne to a boil; remove from heat. In another saucepan, combine flour and olive oil over medium heat; cook, stirring, until blended. Gradually add hot milk mixture, whisking constantly; cook, whisking, until thickened, about 5 minutes. Stir in Parmesan; set aside.

In a saucepan combine leeks, wine, shallots and garlic; bring to a boil, reduce heat and cook until vegetables soft, about 10 minutes. Meanwhile, cook the pasta.

In a large pot of boiling salted water, cook linguine 8 to 10 minutes or until al dente. Stir white sauce and salmon into leek mixture; cook just until salmon is barely done, about 3 minutes. Toss drained pasta with sauce, dill and pepper.

Serve immediately.

Nutrition Facts

Per Portion

Calories 544
Calories from fat 122
Calories from saturated fat 27.9
Total Fat 13.5 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 5.2 g
Cholesterol 59 mg
Sodium 208 mg
Potassium 892 mg
Total Carbohydrate 69 g
Dietary Fiber 3.9 g
Sugars 10.3 g
Protein 34 g

Dietary servings

Per Portion

Grain 2.8
Meat 0.9
Milk 0.5
Milk Alternative 0.1
Vegetables 1.1

Energy sources