Lemon Cream Salmon Linguine

Posted by Christine | 0 comments

Our whole family loves salmon (brain food!), but since it’s pricey I try to find ways to incorporate it into our diet without buying an entire fillet for each of us. I came up with this recipe one evening and it has become a favorite in our home. Best of all, it doesn’t take very long to make! I’m an “add-a-little-here-and-there” cook, so amounts are given in estimates. Make it to your own family’s liking!

Serves 6

• 2-3 thick, skinless salmon fillets, cut into 1-inch cubes
• 1 lb linguine pasta
• 1/4 cup lemon juice (about 1.5 lemons)
• 1 cup- 1 can chicken broth
• 3-4 T. butter
• 1-2 T cornstarch
• salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated parmesan

1. Melt butter in a large skillet and saute the salmon over medium heat, turning them over until they are cooked through. Carefully remove salmon with a slotted spoon or spatula. Add lemon juice and broth to the pan and stir. Add cream and cornstarch and stir with a wire whisk until it begins to thicken. Add parmesan cheese, salt and pepper and stir.

2. Meanwhile, cook the linguine, drain and set aside in a large pasta bowl.

3. Top linguine with sauce and salmon.

4. Serve with more parmesan cheese and enjoy with a hearty salad and some crusty bread.

Christine Hiester is a Christian, homeschooling mom to three boys and a girl, ranging in age from 10 to 3 years old. She is a musician by trade, eclectic in homeschool style, and continues to grow and learn along with her children in this journey of life and discipleship at home. Visit her blog at Fruit in Season.