Salmon and Tomato Linguine

This week has been so busy that we’ve barely had time to stop and think.  The positive is that the weekend is upon you before you know it but the negative – your exhausted.

When I’m meal planning, I always take my week into account.  If its a busy one, I need to have meals that allow me to cook with speed, eat, get ready and leave, so the last thing I want to be doing is spending an hour and a half making something complicated.  Instead I have healthy quick meals that take about 20 minutes to bring together but are full of good things.

My salmon and tomato linguine is just that – a quick fix meal that tastes great and is good for you too.  Who knew a couple of simple ingredients could create such a combination of flavours.

The addition of the red wine vinegar adds more acidity alongside the tomatoes but the meaty salmon grounds it again with the salty olives adding more flavour.

Salmon and Tomato Linguine
From the kitchen of


Serves 4
130 g linguine
1 onion (diced)
1 clove of garlic (minced)
4 vine tomatoes (chopped)
2 fillets of salmon
35 g green olives (sliced)
1 tbsp red wine vinegar
1 tsp parsley
salt and pepper to season


Preheat the oven to 200ºc/390ºf/gas mark 6.  Place each fillet of salmon into seperate foil boats and then place both onto a baking tray.  Pop into the oven and cook for 20 minutes.  Once cooked remove from the oven and use a fork to take the skin off the fish ready to add to the tomatoes.
Cook the linguine according to packet instructions.
Fry the onions and garlic on a medium heat for 5 minutes.  Add the tomatoes and cook for a further 5 minutes.  Add the salmon, green olives, red wine vinegar and parsley.  Stir in letting the salmon break up a little and allow to warm through for a further 3 minutes.
Add the cooked linguine to the sauce and toss through.  Season and serve.


Did you love my Salmon and Tomato Linguine?
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