Anti-food Waste Barilla Linguine

with Salmon, Fresh Onion and Asparagus

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Reinvent your salmon leftovers with this light, bright, and delicious dish. Always al dente Barilla Linguine is the perfect complement to fresh onion and asparagus, rounding out to create a meal that is simple yet premium. With salmon, olive oil and vegetables, it's the perfect reflection of the Mediterranean Diet while also being mindful of food waste.

Ingredients 2 Number of Servings

½ box Barilla Linguine

5-6 oz salmon, skinless

8 asparagus

1/3 cup cherry tomatoes, quartered

½ cup spring onion

2 tbsp white wine

1½ tbsp extra virgin olive oil

white pepper to taste

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  • Finely slice the spring onion and sauté it in a pan with extra virgin olive oil. Add cherry tomatoes and sprinkle with white wine.
  • Evaporate the liquid, add the salmon and any leftover broth left in the foil, and the blanched asparagus cut into strips.

  • In a separate pot, cook the Barilla Linguine to al dente per the instructions on the box.

  • Drain the Linguine, and sauté pasta in the pan with the salmon and veggies.
  • Add minced white pepper and a drizzle of oil before serving.

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