Baked Salmon Linguine

Google search: “What is clean eating?”. Answer: “ … At its simplest, clean eating is about eating whole foods, or ‘real’ foods — those that are un- or minimally processed, refined, and handled, making them as close to their natural form as possible.“. I guess this baked salmon linguine is as clean as I can possibly make it. It does tastes clean 🙂 and it is easy to prepare!

  • Prep Time: 30 mins
  • Cook Time: 20 mins


For Salmon

  • 6 6-oz pieces wild salmon
  • 2 cups baby spinach
  • 9 cherry tomatoes
  • 1 Tbps corn starch
  • salt and pepper to taste

For linguine

  • 3/4 lb linguine
  • 1/2 Tbsp salt (for boiling linguine)
  • 3 Tbsp unsalted butter
  • 2 1/2 Tbsp olive oil
  • 2 Tbs minced garlic
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice
  • 1/8 tsp hot red pepper flakes


To prepare salmon

  1. Preheat oven to 350 degrees F.
  2. Line a baking tray with aluminum foil. Rinse and place salmon pieces in the tray.
  3. Rub a few pinches of cornstarch on each piece of salmon. Sprinkle with salt and black pepper to taste.
  4. Arrange a few leaves of baby spinach on cherry tomatoes on each salmon.
  5. Cover the baking tray with aluminum foil and bake for 15 minutes until salmon is cooked through and spinach has wilted.
  6. Remove from oven. Set aside.

To prepare linguine

  1. Cook linguine according to package instruction. Add 1/2  Tbsp salt and drizzle some oil into the water for boiling pasta.  When linguine is cooked, rinse in cold water. Drain and set aside.
  2. Heat butter and olive oil in a large, heavy-bottom pan over medium-low heat.
  3. Add the salt, pepper, and minced garlic and saute for a minute.
  4. Remove from heat and stir in lemon juice, pepper flakes, chopped parley, and lemon zest until combined.
  5. Add the drained linguine back to the pot. Toss well.
  6. Transfer to serving plate.
  7. Serve salmon over linguine.

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