Linguine with Salmon, Leek and Dill

14 30 515
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Linguine with Salmon, Leek and Dill
Health Rating
This easy salmon pasta dish is a great way to use leftover salmon for a tasty mid-week family meal everyone will enjoy.


2 cup Almond milk, unsweetened
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)


  1. 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.
  2. 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.
  3. 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 515
Calories from fat 127
Calories from saturated fat 24.5
Total Fat 14.1 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 5.8 g
Cholesterol 53 mg
Sodium 247 mg
Potassium 807 mg
Total Carbohydrate 64 g
Dietary Fiber 4.4 g
Sugars 3.9 g
Protein 30 g

Dietary servings

Per Portion

Grain 2.8
Meat 0.9
Milk Alternative 0.6
Vegetables 1.1

Energy sources