Ingredients30 m servings 429 cals
- Bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer linguine to a serving bowl.
- Heat butter and olive oil in a saucepan over medium-low heat until bubbling; cook and stir onion and yellow bell pepper in the bubbling butter mixture until softened, 5 to 10 minutes. Stir cream cheese into onion mixture until melted. Add salmon and milk; simmer until cooked through, about 3 minutes.
- Pour salmon sauce over linguine and toss to coat; garnish with dill and lemon slices.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 429 calories; 19.9 g fat; 45.8 g carbohydrates; 18.6 g protein; 45 mg cholesterol; 93 mg sodium. Full nutrition
ReviewsRead all reviews 4
Used this recipe to use up soe leftover salmon I had. It was delish. I have to add, however, that I used the recipe just as a base. Instead of a yellow pepper, I used a comination of purple, ...
This was good, but it wasn't enough sauce. Granted, I used a full pound of salmon (seasoned with salt, pepper, and dill), so if you do that, I'd say double or triple the sauce. Otherwise, quit...
This is a great way to use leftover grilled salmon. I took the advice of other comments and added some more seasonings, including a little red pepper. This recipe makes enough for two generou...