Recipe - Linguine + Rhonda's Salmon

Updated: Jul 5, 2019

Thank you to Noel for sharing her dinner plans from earlier this week. She doubled down on the local theme and combined Garden of Esther pasta with seafood from Rhonda's - which is so easy to do now that Rhonda's carries our pasta!


Noel started with a Scottish salmon filet which she rolled in a Jamaican seasoning. Then she threw together a sauce for our linguine which included fresh tomatoes, asparagus, garlic, shallots, and white wine. Now that sounds like a fantastic, simple, healthy summer-is-almost-here kind of dinner!


Scroll to the bottom of this post for a recipe similar to Noel's dinner.


We love when people tell us what they had for dinner . . . when it includes our pasta, of course!

And voila! Dinner is served!

For the Jamaican Salmon:


4 salmon filets, about 5 oz each, skin on

1/2 tsp salt

1 tsp allspice

1 tsp cumin

1/4 tsp thyme

1/4 cayenne pepper

1/8 tsp cinnamon

1TB EVOO


Combine everything except the salmon in a small bowl. Rub the spice mixture over all the salmon. Heat the oil in a non-stick skillet over medium-high heat. Cook the salmon through, about 5 minutes per side. (From epicurious.com)


For the linguine:


Prepare the pasta according to the package directions.


For the sauce:


4TB butter

2TB EVOO

2TB minced garlic

1 shallot, chopped

1/4 tsp crushed red pepper flakes (optional)

1/2 cup white wine

Juice of half a lemon

10-12 asparagus stalks, cut into 2-inch pieces

2/3 cup diced fresh tomatoes


In a large skillet over medium-high heat, melt the butter with the olive oil. Saute the garlic and shallots (and red pepper flakes, if using) for 2-3 minutes, taking care not to burn the garlic.


Add the wine, asparagus, and lemon juice to the pan and bring to a boil. Reduce to a simmer for 1 minute and season with salt and pepper.


Combine the linguine and the sauce. Add the tomatoes and stir to combine. Serve with the salmon. (Adapted from savingdessert.com)


This meal will come together quickly, so we recommend you have all your ingredients lined up and ready. And since we don't like to wash dishes, we'd probably make the sauce in the same pan we used to make the salmon.


Now feel terrific eating such a fresh, healthy, locally-sourced dinner! #rhondas

Bringing the garden to you . . . pasta-style!

In and around Vero Beach, Florida

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To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

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