Mediterranean Salmon Linguine with Farro, Olives & Beans
Flaky salmon meets al dente linguine in a light olive-oil sauce brightened with lemon and herbs. Farro adds chew and depth, while beans bring creaminess and protein—perfect for a cozy dinner that still feels fresh and nourishing.
⏱️ Time
Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes
🛒 Ingredients
Pasta & Grains
250 g linguine
½ cup cooked farro (rinsed if from a jar)
Salmon
2 salmon fillets (120–150 g each), skin removed
1 tbsp olive oil
Salt & black pepper, to taste
Zest of ½ lemon
Sauce & Add-ins
2 tbsp olive oil
2 garlic cloves, thinly sliced
½ cup cooked white beans (cannellini or butter beans)
¼ cup Kalamata or green olives, sliced
¼ cup cherry tomatoes, halved (optional)
¼ cup pasta cooking water (as needed)
1½ tbsp fresh lemon juice
Finish
Fresh parsley or dill, chopped
Optional: Parmesan or pecorino, finely grated
👩🍳 Instructions
1️⃣ Cook the Pasta
Boil linguine in well-salted water until al dente.
Reserve ½ cup pasta water; drain.
2️⃣ Sear the Salmon
Season salmon with salt, pepper, and lemon zest.
Heat olive oil in a pan over medium heat.
Cook salmon 3–4 minutes per side until just flaky.
Transfer to a plate and gently flake.
3️⃣ Build the Sauce
In the same pan, add olive oil and garlic; cook until fragrant (30–40 sec).
Add farro, beans, olives, and tomatoes (if using).
Splash in pasta water and lemon juice; simmer gently.
4️⃣ Toss & Finish
Add linguine to the pan; toss to coat.
Fold in salmon and herbs. Adjust with pasta water, salt, and pepper.
Serve with a light cheese sprinkle if desired.
💡 Chef Tips
Keep heat gentle after adding salmon to preserve flakes.
Farro can be swapped with freekeh or barley.
Finish with a drizzle of good olive oil for shine.
🔄 Variations
Extra greens: Add baby spinach or arugula at the end.
Creamy-light: Stir in 2 tbsp Greek yogurt off heat.
Gluten-free: Use GF linguine; keep farro or omit.
❓ frequently asked questions FAQs
Is this spicy?
No —pure Mediterranean comfort.
Meal-prep friendly?
Best fresh, but keeps 2 days refrigerated.
Can I bake the salmon instead?
Yes—200°C / 400°F for 10–12 minutes, then flake.
🧮 Nutrition information
Calories: ~520 kcal
Protein: ~34–36 g
Carbs: ~55 g
Fat: ~18–20 g
Fiber: ~9 g