Rice, Pasta & Noodle Recipes Seafood Main Dishes

Mary Berry’s Lemon and Caper Salmon Linguine

by Caroline Sciberras November 14, 2023

written by Caroline Sciberras November 14, 2023

Mary Berry’s speedy salmon linguine is a rapid addition to your dinner table. Featuring a creamy salmon sauce enhanced by the zest of fresh lemon and the tang of capers, it’s a midweek meal triumph. The sharp flavours of capers and lemon provide a delightful contrast to the richness of the salmon and pasta. Opt for tagliatelle, spaghetti, or pappardelle if you prefer.

Jump to Recipe

salmon linguine with lemon and capers — Smoked Salmon Linguine Mary Berry
Prep: 5 mins **Total:** 20 mins **Yields:** 4

Why you’ll like it

Here are a few reasons why you’ll fall in love with Mary Berry’s Lemon and Caper Salmon Linguine:

The combination of lemon, capers, and salmon creates a burst of flavours that will leave your taste buds dancing.
The dish is quick and easy to make, perfect for a weeknight dinner or a special occasion.
The toasted pine nuts add a delightful crunch to every bite.
The fresh herbs bring a vibrant and aromatic element to the dish.
The recipe is versatile and can be easily customized to suit your preferences.

Mary Berry Salmon Linguine Recipe

What is this Salmon Linguine Recipe Mary Berry?

Mary Berry’s Lemon and Caper Salmon Linguine is a delightful pasta dish that brings together linguine, pine nuts, spring onions, lemon juice, capers, herbs, and hot-smoked salmon. The linguine is cooked to perfection and then tossed in a flavorful sauce made with lemon juice, capers, and herbs. The dish is finished off with toasted pine nuts for an added crunch.

This recipe takes Salmon Linguine to a whole new level by incorporating the tangy flavours of capers and the nuttiness of pine nuts. These additional ingredients add depth and complexity to the dish, making it even more irresistible.

Ingredients

Linguine – 225g (8oz) linguine
Pine nuts – 75g (3oz) pine nuts
Butter – Small knob butter
Spring onions – 6 spring onions, trimmed and finely sliced
Olive oil – 6 tbsp olive oil
Lemon juice – Juice of 2 lemons
Capers – 115g (4oz) capers from a jar, drained
Chives – Small bunch of chives, chopped
Parsley – Small bunch of parsley leaves, chopped
Hot-smoked salmon – 200g (7oz) hot-smoked salmon flakes or fillet

How to make Salmon Linguine Mary Berry

Cook the pasta. Cook the pasta in boiling salted water following the packet instructions. Drain, saving 75ml (2½fl oz) of the pasta water.
Prepare the sauce. In a frying pan over high heat, toast pine nuts until golden brown. Set aside. Add butter and spring onions to the pan, frying briefly. Pour in oil, lemon juice, and capers, heating briefly.
Combine. Combine the cooked pasta, reserved pasta water, herbs, and salmon. Season with salt and freshly ground black pepper, tossing gently over the heat.
Serve. Serve immediately, with toasted pine nuts sprinkled on top.

Tips

Make sure to reserve some pasta water before draining the linguine. It helps create a silky sauce.
Toasting the pine nuts brings out their natural flavours. Keep an eye on them as they can burn quickly.
Adjust the amount of lemon juice and capers according to your taste preferences.

Variations

Add some crushed red pepper flakes for a hint of heat.
Replace the hot-smoked salmon with grilled or poached salmon for a different texture.
Experiment with different herbs like dill or basil for a unique twist.

Serving Lemon and Salmon Linguine

Enjoy Mary Berry’s Lemon and Caper Salmon Linguine as a main course or serve it as a side dish alongside a fresh green salad. It pairs well with a crisp white wine or a refreshing lemonade.

Storage Salmon Linguine

This dish is best enjoyed immediately and is not suitable for freezing. It’s recommended to consume it fresh to savour all the flavours and textures.