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Artichoke Hearts & Tomato Linguine Served with Baked Salmon & Lemon Cream Sauce

A light-tasting spring dinner – featuring salmon, served over linguine noodles with baby artichoke hearts, and fresh tomato in a rich-lemon-infused cream sauce.

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Baby Artichoke Hearts & Tomato Linguine Served with Salmon & Lemon Cream Sauce

Tasty, Impressive, and oh so easy to make. This bright-flavored Artichoke & Tomato Linguine takes only a little time to prepare. The blast of Lemon in the Cream Sauce elevates the taste of the Salmon for a delightful meal. Just add a glass of white wine and, if available, a glistening sunset!

Baby Artichoke Hearts & Tomato Linguine Served with Baked Salmon & Lemon Cream Sauce

ABOUT THIS RECIPE (per serving)

Gluten Free
Servings:  2
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :10 minutes
Cook Time :15 minutes
Total Time :25 minutes
Course : Dinner, Entrée, Lunch, Main Course
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 496
Fat 20.4
Carbohydrates 40.3
Protein 39.1

The beauty of this meal lies in how simple it is to make while being fancy enough for a date night with your special someone.

And, you know what they say about the best way to someone’s heart. If you’re looking for a classic, elegant, yet simple-to-make dinner to show off your culinary skills, you’ll want to include this Baby Artichoke Hearts & Tomato Linguine Served with Salmon and Lemon Cream Sauce on the menu for your next date night.

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Baby Artichoke Hearts & Tomato Linguine Served with Baked Salmon & Lemon Cream Sauce

Baby Artichoke Hearts & Tomato Linguine Served with Baked Salmon & Lemon Cream Sauce

Kymberley @GfreeDeliciously
A light-tasting spring dinner – featuring salmon, served over linguine noodles with baby artichoke hearts, and fresh tomato in a rich-lemon-infused cream sauce.
5 from 2 votes
Gluten Free
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Entrée, Lunch, Main Course
Cuisine American
Servings 2
Calories 496 kcal

EQUIPMENT

  • Medium sauce pan
  • 2 Medium skillets
  • Pasta ladle
  • Measuring cup
  • Measuring spoons

INGREDIENTS
 
 

  • 2 servings Linguine Noodles Cook according to package directions until al dente
  • 2 tablespoons Butter
  • 1 tablespoon Lemon Zest
  • cup Heavy Cream or Half-N-Half
  • 1 tablespoon Lemon Juice
  • 1 medium tomato seeds removed and cut into wedges
  • 1 small can baby artichoke hearts in water drained
  • 2 tablespoons Parmesan cheese + extra for serving
  • Fresh parsley as a garnish

For the Salmon

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INSTRUCTIONS
 

  • Preheat oven to 350 degrees F.
  • Cook pasta according to package directions. Drain.
  • While pasta is cooking, heat the butter in a skillet and add the lemon zest — Cook for about a minute.
  • Add the cream to the butter and lemon zest mixture. Add the cooked and drained pasta and lemon juice and stir lightly. Reduce the heat to low, add the artichoke hearts and tomatoes. Simmer for 4 to 6 minutes until the cream sauce begins to thicken. Add the parmesan cheese and toss.
  • Serve with a portion of the salmon. Garnish with fresh parsley and a sprinkle of parmesan cheese.

To Cook the Salmon

  • Heat a separate non-stick oven-proof sauté pan until hot. Season each salmon fillet with salt and white pepper. Pour the oil into the pan and warm the oil for 15 seconds. Place the salmon fillets, flesh side down, into the sauté pan. Using a low flame, sauté the fish for about 2 1/2 minutes. Remove from heat and place the pan in the preheated oven to bake for 6 to 7 minutes. The salmon should be medium-rare for serving.*

KITCHEN NOTES

Before serving, turn over the salmon filet to expose the skin side and remove the skin before plating.

Nutrition

Calories: 496kcalCarbohydrates: 40.3gProtein: 39.1gFat: 20.4gSaturated Fat: 9.1gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 6.3gTrans Fat: 0gCholesterol: 116.4mgSodium: 1418.5mgPotassium: 982mgFiber: 5.1gSugar: 6.5gVitamin A: 165.8IUVitamin C: 16.6mgCalcium: 198mgIron: 1.7mg
Keyword pasta, salmon, sauce, vegetables
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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