Salmon & Kale Linguini Recipe
March 20, 2025
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Twirl into a bowl of Salmon & Kale Linguini, where Sonoma Gourmet Kale Pesto and White Cheddar Sauce wraps tender noodles and flaky salmon in savory goodness. Serves 2 people .
Ingredients:
- 1 salmon filets (6 oz)
- 1 tablespoon of extra virgin olive oil, plus more for brushing on the salmon
- 4 oz pappardelle or angel hair pasta
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, plus more for serving
- ⅓ cup feta cheese
- 2 cups chopped kale, with large stems removed
- 1 cup Sonoma Gourmet Kale Pesto and White Cheddar Sauce
- Parmesan cheese for serving
- Lemon wedges for serving
- Salt and freshly cracked pepper to taste
Preparation:
- Salmon: Preheat the oven to 450°F. Pat the salmon dry with a paper towel. Place, skin side down, on a foil lined baking sheet. Brush the tops and sides with olive oil. Season with salt and pepper. Bake for 10-12 minutes.
- Pasta: Cook the pasta according to package directions. When finished, strain the pasta.
- Kale: While the pasta cooks, cook the kale. Heat the olive oil in large skillet over medium-low heat. Add the garlic, and cook for about 30 seconds until fragrant. Add the lemon juice, lemon zest, and kale. Cook for 1-2 minutes, stirring occasionally, until the kale is lightly wilted. Add in the cooked pasta and toss until combined.
- Combine: Add the Sonoma Gourmet Kale Alfredo Sauce and break up bits of salmon. Mix well until everything is coated.
- Sprinkle with feta cheese and serve warm.
- For extra flavor and restaurant-worthy presentation, reserve a bit of the hot pasta water and whisk it into the Sonoma Gourmet Kale Pesto and White Cheddar Sauce before tossing with the linguini. This results in the sauce clinging to every noodle and makes your dish ultra-creamy.
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