Recipe: Greek Salmon Pasta
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This dish is really more about the assembly – you cook your pasta and salmon separately then top with some goodies. I like my salmon cooked to medium so it’s not done and “white” all the way through. I feel like the best way to do this is by cooking it on top of the stove so you can really see how much it’s cooked. I did mine skin side down – then flipped for a few more minutes. By doing this – I can see how cooked it is on the side of the salmon – then it’s just cooking it until it gets done how I like!
My husband doesn’t love feta – so I sprinkled sparingly on his – which just meant MORE FOR ME! There are also kalamata olives, diced tomatoes and Greek salad dressing. I love kalamata olives – they are so much stronger tasting than black olives. Be sure to buy the pitted ones – nobody wants to chew around a pit!
The idea for the dish came from local Cincinnati chili parlor Skyline Chili. This dish is sans chili – so it’s one of those things you can get at Skyline if you’re not a fan of the chili. It’s also served without any protein – so it’s popular with vegetarians. The only difference in mine and theirs is that they add pepperocini rings – which I don’t love so I left them out.
If you’re not a salmon fan, you could have this with chicken as well – or just on it’s own how Skyline serves it. Skyline Chili has their own Greek dressing they use – but I just grabbed a bottle at the store. It’s definitely necessary because you need some acidity and juiciness.
Greek Salmon & Linguine
ingredients:
- 2 servings linguine
- 3/4 lb salmon
- olive oil
- salt & pepper
- 1 small tomato, diced
- 2-3 oz feta, crumbled
- 1/3 cup kalamata olives, sliced
- 1/3 cup Greek salad dressing (Affiliate Link: I used Ken’s)
instructions:
- Put pasta on to boil
- Once you add the pasta, start the salmon. Season salmon with salt & pepper and heat skillet with olive oil.
- Place salmon skin side down in skillet and cook for 3-4 minutes
- While salmon cooks, dice tomato and olives and crumble feta
- Once you see salmon turning white about 1/2 way up – turn and cook for an additional 3-4 minutes or until salmon is done to your liking. (I like it medium – so not white all the way through)
- Once salmon is done, remove from heat. Pasta should be done as well. I used linguine – but you can use whatever pasta you like.
- You’re ready to plate! Split pasta between two plates. Top with salmon.
- Sprinkle tomatoes, olives and feta between the two plates.
- Shake Greek dressing over both plates and serve! Garlic bread is a great side for this.
