Mediterranean Salmon Linguine with Chili Oil
Tender linguine tossed in a garlicky olive oil base, topped with seared salmon, sun-dried tomatoes, olives, spinach, and a drizzle of spicy chili oil. The result is a satisfying Mediterranean pasta dish with heat, depth, and brightness.
⏱️ Time:
Prep: 10 minutes
Cook: 15–20 minutes
Total: ~30 minutes
Ingredients:
For the Pasta:
300g (10 oz) linguine
2 salmon fillets (skinless, ~150–180g each)
2 tbsp olive oil
Salt and pepper to taste
3 cloves garlic, minced
1/2 tsp red chili flakes (optional, for extra kick)
1/2 cup sun-dried tomatoes, sliced
1/3 cup Kalamata olives, halved
2 cups baby spinach
Zest and juice of 1 lemon
1/4 cup chopped parsley
1/4 cup crumbled feta or grated Parmesan (optional)
For the Homemade Chili Oil:
1/4 cup olive oil
1 tsp red chili flakes
1/2 tsp smoked paprika
1 small garlic clove, finely minced (optional)
Instructions:
1. Cook the Linguine:
Boil linguine in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Make the Chili Oil:
In a small saucepan, gently heat 1/4 cup olive oil with chili flakes, paprika, and garlic (if using) over low heat for 2–3 minutes — do not let it burn.
Remove from heat and set aside to infuse.
3. Cook the Salmon:
Season salmon with salt and pepper.
Heat 2 tbsp olive oil in a skillet over medium heat. Sear salmon for 3–4 minutes per side until golden and cooked through.
Remove and flake into large chunks.
4. Sauté the Aromatics & Veggies:
In the same pan, add garlic and optional extra chili flakes. Cook for 30 seconds.
Add sun-dried tomatoes, olives, and spinach. Cook until spinach wilts (1–2 min).
Add drained pasta, lemon zest/juice, and a splash of reserved pasta water. Toss to coat.
5. Combine & Finish:
Gently fold in salmon chunks and parsley.
Plate the pasta, then drizzle with chili oil and top with feta or Parmesan if using.
️ Serve With:
A light arugula or kale salad
Grilled sourdough or garlic flatbread
A glass of crisp white wine (Sauvignon Blanc or Assyrtiko).
Tips:
You can make the chili oil in advance — it lasts a week in the fridge.
Use angel hair or tagliatelle if linguine isn’t available.
Add a touch of capers or roasted red peppers for more briny bite.
❓ Frequently asked questions FAQ:
Q: Can I use canned salmon?
A: Yes! Use good-quality boneless canned salmon, drained and stirred in gently at the end.
Q: Can I skip the chili oil?
A: Absolutely. It adds spice and richness, but the dish is delicious without it too.
Q: How spicy is it?
A: Mild to medium. Adjust chili flakes to your liking for more or less heat.
Nutrition information
Calories: 480
Protein: 30g
Fat: 24g
Carbs: 38g
Fiber: 4g
Sodium: 430mg