Linguine with Salmon and Mushrooms
Elevate your weeknight dinner game with this creamy Linguine with Salmon and Mushrooms—a luxurious yet surprisingly easy pasta recipe that's bursting with flavor. Tender linguine is tossed in a rich, velvety sauce made from dry white wine, garlic, and heavy cream, perfectly complemented by the earthiness of sautéed button mushrooms and the delicate flakiness of pan-seared salmon. A hint of lemon juice and a sprinkle of fresh parsley add brightness, while the optional parmesan garnish lends a touch of indulgence. Ready in just 40 minutes, this hearty, restaurant-quality dish is ideal for special occasions or a cozy family meal. Perfect for seafood lovers and pasta enthusiasts alike, this recipe is sure to become a favorite in your rotation.
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Recipe Information
Ingredients
- 12 ounces linguine
- 1 pound salmon fillet
- 8 ounces button mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot
- 3 cloves garlic
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
While the pasta is cooking, season the salmon fillet with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the salmon in the skillet skin-side down, cooking for 3-4 minutes per side until fully cooked. Remove from heat, flake into large chunks with a fork, and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Allow the butter to melt, then add the chopped shallot and cook for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms. Cook for 5-6 minutes until the mushrooms are browned and tender.
Pour the white wine into the skillet and scrape the bottom to deglaze, loosening any browned bits. Cook for 2-3 minutes until the wine has reduced by half.
Stir in the heavy cream and let it simmer gently for 2-3 minutes to thicken slightly. Add salt, black pepper, and the lemon juice to the sauce.
Add the flaked salmon back to the skillet, gently stirring to coat it in the sauce.
Toss the cooked linguine into the skillet with the sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Sprinkle the chopped parsley over the pasta and toss to combine.
Serve immediately, garnished with grated parmesan cheese if desired.
Nutrition Facts
Calories |
3129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.4 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 62.1 mcg | 311% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3236 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
