Salmon and Olive Linguine


  • 2 quarts water
  • 12 ounces salmon fillet, skinned
  • 1 large onion
  • 1 tablespoon olive oil
  • ½ teaspoon minced garlic in oil
  • 3 tablespoons chopped, pitted Italian, French or Greek olives packed in brine
  • 1 heaping tablespoon fresh oregano leaves or 1 1/2 teaspoons dried oregano
  • 4 ounces fresh linguine
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      671 calories; 31 grams fat; 6 grams saturated fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 43 grams protein; 93 milligrams cholesterol; 237 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings


  1. Turn on broiler.
  2. Bring water to boil in covered pot for linguine.
  3. Cover broiler pan with aluminum foil. Broil fish two or three inches from heat, for 5 to 7 minutes, depending on thickness of fish.
  4. Chop onion medium fine and saute in hot oil with garlic until onion is soft.
  5. Add the olives with oregano to onion mixture; cook and stir about 2 minutes.
  6. Cook fresh pasta one or two minutes. When salmon is cooked, cut into small pieces and add to onion mixture. Keep warm.
  7. Drain pasta and toss with salmon-onion mixture. Spinkle with freshly ground black pepper.

About 20 minutes

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