Lemon Cream Salmon Linguine

  • 1 head of garlic
  • sea salt and cracked ppper
  • olive oil
  • 3/4 lb linguine
  • 1/3 cup white wine
  • 1/2 cup chicken stock
  • 1/4 lb salmon fillet, skinned, cut in 1" cubes
  • the juice of half a lemon
  • 1 tbsp minced fresh rosemary
  • 1/4 cup heavy cream
  • grated parmesan
  1. Preheat the oven to 400 F. 
  2. Cut the head of garlic in half crosswise and then place on a sheet of tin foil.
  3. Drizzle with olive oil and then sprinkle with the salt and pepper.
  4. Seal tightly and then roast in the oven for 60 minutes.  Cool slightly.
  5. Boil the linguine in salted water.
  6. Meanwhile, in a dutch oven, bring the wine and the chicken stock to a simmer.  Squeeze out the roasted garlic and add to the pot.  Simmer 3 minutes.
  7. Add the salmon and cover.  Simmer 2 minutes.
  8. Lower the heat and stir in the lemon juice and rosemary.
  9. Drain the pasta and toss in the sauce.  Stir in the heavy cream.
  10. Season with salt and pepper and sprinkle with the grated parmesan.
  11. Serve.

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