Salmon and prawn linguine with spiralized courgette. All tossed in a tomato, chilli and coriander sauce, which gently coats each strand of linguine, making every mouthful of this dish a slurpful delight!
This easy to make salmon linguine recipe is a great option for a healthy pasta dish. It uses a light yet full flavoured tomato based sauce, contains plenty of good fats from the salmon fillets, high in protein, and provides a couple of portions of veg.
This pasta recipe also manages to keep things a little lighter by using spiralized courgette pasta so you can have as much or as little linguine as you want and make up the rest with curly veg. A filling but healthy recipe for two. For more recipe inspiration have a look at my dinner ideas for two.
🥘 Ingredients
Full ingredients & instructions in recipe card below: Jump to Recipe CardTo make this lovely salmon linguine recipe for two you will need the following:
- 2 boneless Salmon fillets
- Juice of half a lemon
- Pinch of salt
- 1 tsp dried dill
- 160g dried linguine
- 1 tbsp olive oil
- 150g fresh raw King Prawns
- 1 garlic clove finely chopped
- 1 fresh red chilli finely chopped
- 150g of red cherry tomatoes halved
- 1 medium Courgette spiralized into ‘pasta’ (150g) (For ease I use a small handheld handheld spiralizer to create my courgette pasta).
- Handful of fresh coriander chopped
- Extra Coriander and lemon wedges to serve
Substitutions: If you prefer you can use a different type of fish, such as trout, seabass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine. The spiralized courgette could also be substituted with spiralized carrot, butternut squash, sweet potato or parsnip.
🔪 Instructions
- Pre-heat the oven to 180℃. Bake the salmon for 15 minutes wrapped in foil with lemon juice, salt and dried dill.
- Cook the linguine in a pan of boiling salted water until al dente.
- Stir fry the prawns for 2-3 minutes until bright pink. Transfer the cooked prawns to a small bowl and set to one side.
- Next gently stir fry the chopped garlic, red chill and halved cherry tomatoes until soft.
- Check that the linguine is cooked and then transfer to the tomatoes. Add a ladle of pasta water to mix with the tomato juice then toss the linguine through the tomato sauce.
- Return to the cooked fish. Open up the foil and use a fork to flake up the salmon. Add the flaked salmon to the pan.
- Finish off the dish by adding the spiralled courgette pasta and the cooked prawns to the pan, then toss and stir together. Turn the heat to low and allow to gently cook for 1-2 minutes until the courgette is slightly soft.
- Add the chopped fresh coriander, stir through and then serve immediately with wedges of lemon.
🍜 Draining the pasta
I use tongues to take the linguine straight out of its cooking water and into the stir fry pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred.
💧 Pasta water
Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the tomato juice to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
🌀 Cooking spiralized courgette
Make sure to only cook the courgette pasta for 1-2 minutes. Overcooking will lead to the courgette breaking up.
🦐 Cooking prawns
Prawns are so easy to cook but can very quickly become overcooked. To achieve perfectly cooked prawns in this recipe, I have suggested to stir fry the prawns seperately and only for a couple of minutes. This way you can ensure the prawns are properly cooked but not dried out. You known the prawns are done when they start to curl together and become bright pink.
For more prawn recipes try Chinese prawns recipe, homemade sushi rolls, honey glazed prawns starter, cucumber canapes with prawns, nigiri sushi and pad Thai noodles.
🍝 Homemade pasta
To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
❓ Frequently asked questions
Leave this on during cooking as it will add to the flavour and is easier to remove once the fish is cooked. Once the fish is cooked I tend to find that the skin sticks to the foil so I can flake the fish and tip it out with all its juices and leave the skin behind.
This dish is best cooked fresh so that there is no need to reheat any fish. Also the courgette pasta needs only a couple of minutes in the pan and will break up if its cooked for longer or reheated.
I wouldn’t recommend freezing this dish as its not advisable to cook, freeze and then reheat prawns. Also pasta and spiralized courgette pasta tend not to freeze well.
🍲 Other pasta dishes you might like
📖 Recipe
Salmon and prawn linguine
Ingredients
- 2 boneless Salmon fillets
- Juice of half a lemon
- Pinch of salt
- 1 tsp dried dill
- 160 g dried linguine
- 1 tbsp olive oil
- 150 g fresh raw King Prawns
- 1 garlic clove finely chopped
- 1 fresh red chilli finely chopped
- 150 g of red cherry tomatoes halved
- 1 medium Courgette spiralized into ‘pasta’ 150g
- Handful of fresh coriander chopped
- Extra Coriander and lemon wedges to serve
Instructions
- Pre-heat the oven to 180℃.
- Place the salmon fillets in the centre of a piece of foil. Squeeze lemon juice over the fish then evenly sprinkle with a pinch of salt and a tsp of dried dill. Loosely wrap the foil around the fish, place on a baking tray and cook in the centre of the oven for 15 minutes. Once cooked, leave wrapped in the foil and place to one side until needed.
- Whilst the salmon is cooking place the linguine in a pan of boiling salted water and cook according to packet instructions or until al dente.
- Meanwhile, heat up 1/2 tbsp of olive oil in a large frying pan or wok. Add the prawns and stir fry for 2-3 minutes until bright pink. Transfer the cooked prawns to a small bowl and set to one side.
- Return the frying pan to the heat and add the remaining 1/2 tbsp of oil. Then add the chopped garlic, red chill and halved cherry tomatoes and stir fry gently until the tomatoes are soft.
- Next check that the linguine is cooked and then transfer to the tomatoes. Add a ladle of pasta water to mix with the tomato juice to create a lovely light sauce. Save the pasta water incase you want to add any more to the pan before serving.
- Toss the linguine through the tomato sauce.
- Return to the cooked fish. Open up the foil and use a fork to flake up the salmon. If there was any skin on the fish this should now come away easily and can now be discarded. Add the flaked salmon to the pan.
- Finish off the dish by adding the spiralled courgette pasta and the cooked prawns to the pan, then toss and stir together. Turn the heat to low and allow to gently cook for 1-2 minutes until the courgette is slightly soft (don’t overcook otherwise the courgette will break up).
- Add the chopped fresh coriander, stir through and then serve immediately with wedges of lemon.
Nutrition
Notes
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