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Salmon, Arugula and Cherry Tomato Linguine

Imagine eating salmon that is so fresh that you can eat it raw without any fear. Because it’s been caught that morning and you just bought it on the fish market, right on the shore. And when it’s that good and that fresh, well, you really shouldn’t do much with it. Keep it prepared simple.

Salmon, Arugula and Cherry Tomato Linguine

a piece of salmon about 200 g in weight
a couple of thin lemon slices
200 g linguine pasta
200 ml heavy cream (neutral)
1 small red onion
2 tsp lemon juice
a handful or two arugula
about a dozen multicolor cherry tomatoes
salt and pepper
olive oil
1 Tbsp butter

Put salmon on a larger piece of baking paper, ad salt and pepper and arrange lemon slices over. Wrap it up so that the salmon is inside paper wrap and bake in oven preheated to 390°F/200°C for about 10-11 minutes. When it’s done unwrap salmon, discard lemon slices and divide the meat into a bite sized pieces using a fork.

Cook pasta al dente and strain. Heat butter and oil in a pan, add the onion finely diced and fry until onion is translucent. Add lemon juice, wait until it evaporates a bit and remove the pan from the heat. Stir in cream, reduce the heat and return pan to the stove. Add salmon pieces and stir carefully. Add pasta and heat through. Taste and season with salt and pepper to taste.

Serve pasta with arugula and cherry tomatoes cut into halves.