Herb Crusted Salmon Pasta

• 8 oz linguine
• 1 lb salmon fillet
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• 2 tbsp butter
• 1/4 cup grated Parmesan (optional)
• Juice of 1 lemon

Steps

1. 1 Cook linguine according to package instructions until al dente. Drain and set aside.
2. 2 Preheat oven to 400°F.
3. 3 In a bowl, mix breadcrumbs, parsley, dill, thyme, garlic, lemon zest, salt, and pepper.
4. 4 Rub salmon with 1 tablespoon olive oil, season with salt and pepper.
5. 5 Press the herb mixture onto the salmon fillet.
6. 6 Heat remaining olive oil in an oven-safe skillet over medium heat. Sear salmon, skin side down, for 3 minutes.
7. 7 Transfer skillet to the oven and bake for 8-10 minutes or until salmon is cooked through.
8. 8 In the same skillet, melt butter and add pasta, tossing to coat. Stir in Parmesan if using.
9. 9 Serve pasta topped with salmon, drizzled with lemon juice.

Equipment

• Oven-safe skillet
• Cutting board
• Chef's knife

Variations

• Add a splash of white wine to the pasta for extra flavor.
• Swap linguine for your favorite pasta shape.

Substitutions

• If fresh herbs aren’t available, use 1 tablespoon dried herbs in place of 2 tablespoons fresh.

Pairings

• Chardonnay
• A slice of crusty bread

Nutrition

Tips

• Ensure your salmon is skin-on for the best crust.
• Customize herbs based on your preference or what’s fresh in your garden.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Freezing: This dish does not freeze well due to the texture of the salmon and pasta.

Serving Suggestions

• A crisp green salad
• Steamed asparagus on the side

FAQ