Spicy Lemon-Garlic Salmon Linguine with Roasted Asparagus

Flaky salmon seasoned with bold spices, served atop tender linguine tossed in a vibrant lemon-garlic sauce, accompanied by crisp roasted asparagus, delivering a quick and satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.00/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• savory
• spicy
• roast
• boil

Ingredients

• 1 pound linguine pasta
• 1.5 pound salmon fillet (about 1-inch thick)
• 1.5 pound asparagus (tough ends trimmed)
• 6 clove garlic (minced)
• 0.25 cup olive oil
• 1 lemon
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup chicken broth (low-sodium)
• 0.25 cup fresh parsley (chopped)
• 0.5 cup grated Parmesan cheese (grated)

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil for the linguine.
2. On a large baking sheet, toss the asparagus with 1 tablespoon of the olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the lemon slices. Arrange the salmon fillets skin-side down (if applicable) among the asparagus. Drizzle the salmon with 1 tablespoon of olive oil, sprinkle with dried oregano, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast for 12-15 minutes, or until the asparagus is tender-crisp and the salmon is cooked through and flakes easily.
3. While the salmon and asparagus roast, add the linguine to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
4. While pasta cooks, in a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Add the chicken broth, the juice of half a lemon, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to the skillet. Bring to a gentle simmer and cook for 2 minutes to reduce slightly. Stir in the reserved pasta water. Remove from heat.
6. Add the drained linguine to the skillet with the sauce and toss to combine. Zest the remaining half of the lemon over the pasta.
7. Serve the linguine topped with a salmon fillet and roasted asparagus. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Notes

Leftovers can be refrigerated for up to 2 days, but salmon and pasta are best enjoyed fresh. If reheating, gently warm the salmon and asparagus to maintain texture.

Nutrition (per serving)

• Calories: 600
• Protein: 35.5 g
• Carbohydrates: 62.8 g
• Fat: 25.8 g
• Fiber: 7.4 g
• Sodium: 512 mg
• Saturated Fat: 3.9 g
• Sugar: 4.4 g
• Cholesterol: 65 mg