Home > Salmon pasta recipes > Salmon and watercress linguine

Salmon and watercress linguine

Name: Salmon and watercress linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Ingredients: 2 salmon fillets, with skin; 400g linguine; 1 tbsp olive oil, plus extra for drizzling; Knob of butter; 2 shallots, finely sliced; 2 bunches watercress, a handful reserved for garnish; 100ml double cream; Grated zest of 1 lemon, plus a squeeze of juice

Published: 31 Mar 10
Updated: 18 Mar 24

This salmon pasta recipe makes an ideal spring or summer dish that’s great for entertaining. Salmon and watercress compliment each other beautifully.

Love the combination of these ingredients? Try our quick salmon with watercress sauce recipe, too.

Easy
April 2010

Test kitchen approved

Serves 4
Hands on time 20 minutes

This salmon pasta recipe makes an ideal spring or summer dish that’s great for entertaining. Salmon and watercress compliment each other beautifully.

Love the combination of these ingredients? Try our quick salmon with watercress sauce recipe, too.

Nutrition: per serving

Calories: 674kcals
Fat: 30.3g (11.6g saturated)
Protein: 28.5g
Carbohydrates: 76.8g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 salmon fillets, with skin
400g linguine
1 tbsp olive oil, plus extra for drizzling
Knob of butter
2 shallots, finely sliced
2 bunches watercress, a handful reserved for garnish
100ml double cream
Grated zest of 1 lemon, plus a squeeze of juice

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Place the salmon fillets in a pan and cover with cold water. Bring to the boil, cover with a lid, then remove from the heat and set aside for 5-6 minutes. Use a slotted spoon to lift the cooked fillets from the pan. Skin them and set aside.
Cook the pasta according to the packet instructions until al dente. Drain and toss with 2 tbsp of the cooking water and a drizzle of oil.
Meanwhile, heat the oil and butter in a frying pan and cook the shallots over a medium heat for 5 minutes, until soft. Place in a food processor with the watercress and cream, and blitz until you have a smooth sauce.

Return the sauce to the pan with the lemon zest and juice. Season. Gently warm through, then pour the sauce over the hot pasta and flake in the salmon. Garnish with the remaining watercress and serve.