Modified version of a recipe found on

The original recipe is done with spiral parsnip pasta, if you have one of those gizmos to do that I recommend going to the website for the directions.  I don't have one, so I would do this recipe using linguine.

1 pack Linguine, cooked according to instructions

4 - 4 oz Skinless Salmon Filet

Extra Virgin Olive Oil, to drizzle (optional)

4TB Lemon Juice

3 tsp fresh Oregano, finely chopped

Salt and Pepper, to taste

1 bunch Leeks

2 to 3 Spring Garlic stalks

3 TB Extra Virgin Olive Oil

1/2 to 1 tspRed Pepper Flakes

Salt and Pepper, to taste

1/2 cup Vegetable Broth

Freshly chopped Parsley and Oregano, to garnish

Parmesan Cheese, for serving

Lemon wedges, for serving

Preheat oven to 425 F.  Line a baking sheet with parchment paper and place salmon in the middle.  Drizzle with olive oil (optional) and splash over the lemon juice.  Season with oregano, salt and pepper and bake for 20 to 25 minutes or until salmon flakes easily with a fork.  While the salmon is baking, clean and thinly slice leeks, mince the garlic and set both aside.  Heat the oil in a large skillet, add the garlic, leeks, and red pepper flakes.  Let cook for 1 to 2 minutes or until leeks soften. Add the vegetable broth, cover and cook for a few minutes.  Once the salmon is done, flake with a fork to break into pieces.  Add drained linguine to the skillet, toss well, and add the salmon.  Top with a fresh grating of Parmesan and serve.