Salmon Polpette With Herb Linguine Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375��F (190��C) and line a baking sheet with parchment paper.
• STEP 2.In a food processor, pulse the salmon, breadcrumbs, garlic, parsley, lemon zest, salt, and pepper until well combined.
• STEP 3.Shape the mixture into small meatballs and place them on the prepared baking sheet.
• STEP 4.Bake for 15-20 minutes, or until the salmon polpette are cooked through and golden brown.
• STEP 5.Meanwhile, cook the linguine according to package instructions until al dente.
• STEP 6.In a large skillet, heat olive oil over medium heat and saut�� the garlic until fragrant.
• STEP 7.Add the cooked linguine, fresh herbs, lemon juice, salt, and pepper to the skillet and toss to combine.
• STEP 8.Serve the salmon polpette over the herb linguine and garnish with additional fresh herbs and grated Parmesan cheese.

Cooking Tips

• You can use fresh or canned salmon for the polpette.
• If using canned salmon, make sure to drain it well before using.
• Feel free to add other herbs and spices to the salmon mixture, such as dill or paprika.

Storage and Serving

• Leftover salmon polpette can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat them in the oven or microwave before serving.
• Serve the salmon polpette with herb linguine as a main course, accompanied by a side salad or roasted vegetables.