This easy and delicious Mary Berry Lemon and Caper Salmon Linguine is a quick, nutritious meal that’s perfect for weeknights. The creamy lemon sauce pairs perfectly with hot-smoked salmon, and you can easily swap in ingredients you already have. Topped with toasted pine nuts, this dish is both satisfying and full of fresh, vibrant flavours.

ThisLemon and Caper Salmon Linguine Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

225g Linguine
75g pine nuts
Small knob of butter
6 spring onions, trimmed and finely sliced
6 tbsp olive oil
Juice of 2 lemons
115g capers from a jar, drained
Small bunch of chives, chopped
Small bunch of parsley, leaves chopped
200g hot-smoked salmon flakes or fillets
Salt and freshly ground black pepper, to taste

How To Cook Lemon and Caper Salmon Linguine:

Cook the Pasta: Cook the linguine in a pot of boiling salted water according to the packet instructions. Drain, reserving 75ml (2½fl oz) of the pasta water.
Toast the Pine Nuts: In a frying pan over high heat, add the pine nuts and toast for about 30 seconds until golden brown. Remove and set aside.
Prepare the Sauce: Add a small knob of butter and the sliced spring onions to the same pan. Fry for about 30 seconds, then pour in the olive oil, lemon juice, and capers, heating for a moment.
Combine Everything: Add the cooked linguine, reserved pasta water, chopped chives, parsley, and hot-smoked salmon to the pan. Season with salt and freshly ground black pepper, and gently toss over the heat.
Serve: Plate the linguine immediately and sprinkle the toasted pine nuts on top.

Mary Berry Lemon and Caper Salmon Linguine

Recipe Tips

Toast the Pine Nuts Carefully: Keep an eye on the pine nuts while toasting, as they can burn quickly. Stir constantly to get an even golden color.
Reserve Pasta Water: Don’t forget to save some pasta water before draining. This starchy water helps create a smoother sauce when mixed with the other ingredients.
Use Fresh Herbs: Fresh chives and parsley make a big difference in flavor. Chop them just before adding to keep them vibrant and fragrant.
Don’t Overcook the Salmon: If you’re using fillets, gently flake the salmon into the pasta. Avoid cooking it too long to keep it moist and tender.
Adjust Lemon to Taste: If you prefer a milder citrus flavor, start with half the lemon juice and adjust as needed. You can always add more, but you can’t take it out!

How To Store & Reheat Leftovers

Refrigerate: First, let the leftover Lemon and Caper Salmon Linguine cool to room temperature. Then, transfer it to an airtight container and place it in the fridge. It will stay fresh for up to 2 days.
Reheating: To reheat Lemon and Caper Salmon Linguine, warm it gently in a pan over low heat with a splash of water or olive oil to keep the pasta from drying out for 3 minutes.

Nutrition Facts

Serving Size: 1 serving (171g)

Calories: 538
Total Fat: 18g
Saturated Fat: 12g
Cholesterol: 16mg
Sodium: 227mg
Potassium: 467mg
Total Carbohydrate: 85g
Dietary Fiber: 12g
Sugars: 0.4g
Protein: 14g

Try More Mary Berry Recipes:

Mary Berry Lemon and Caper Salmon Linguine

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

538

kcal

Ingredients

225g Linguine
75g pine nuts
Small knob of butter
6 spring onions, trimmed and finely sliced
6 tbsp olive oil
Juice of 2 lemons
115g capers from a jar, drained
Small bunch of chives, chopped
Small bunch of parsley, leaves chopped
200g hot-smoked salmon flakes or fillets
Salt and freshly ground black pepper, to taste

Directions

Cook the Pasta: Cook the linguine in a pot of boiling salted water according to the packet instructions. Drain, reserving 75ml (2½fl oz) of the pasta water.
Toast the Pine Nuts: In a frying pan over high heat, add the pine nuts and toast for about 30 seconds until golden brown. Remove and set aside.
Prepare the Sauce: Add a small knob of butter and the sliced spring onions to the same pan. Fry for about 30 seconds, then pour in the olive oil, lemon juice, and capers, heating for a moment.
Combine Everything: Add the cooked linguine, reserved pasta water, chopped chives, parsley, and hot-smoked salmon to the pan. Season with salt and freshly ground black pepper, and gently toss over the heat.
Serve: Plate the linguine immediately and sprinkle the toasted pine nuts on top.

Notes

Toast the Pine Nuts Carefully: Keep an eye on the pine nuts while toasting, as they can burn quickly. Stir constantly to get an even golden color.
Reserve Pasta Water: Don’t forget to save some pasta water before draining. This starchy water helps create a smoother sauce when mixed with the other ingredients.
Use Fresh Herbs: Fresh chives and parsley make a big difference in flavor. Chop them just before adding to keep them vibrant and fragrant.
Don’t Overcook the Salmon: If you’re using fillets, gently flake the salmon into the pasta. Avoid cooking it too long to keep it moist and tender.
Adjust Lemon to Taste: If you prefer a milder citrus flavor, start with half the lemon juice and adjust as needed. You can always add more, but you can’t take it out!