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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This linguini is made with pan saute Salmon, Fennel seed, and chicken broth. Recipe is from CALIFORNIA olive industry. Ingredients:
1tbs. olive oil |
1 pound salmon (boneless and skinless), cut into 2-inch chunks |
1 tps. kosher salt |
1/2 tps. fennel seed |
1/4 tps. ground black pepper |
1 1/2 cups thinly sliced red onion |
1 1/2 cups cherry tomatoes, halved |
1 cup ripe olives. halved |
3/4 cup chicken broth |
1/4 cup lemon juice |
2 tbs. chopped dill |
1 1/2 tbs. minced lemon zest |
1 quart (1 1/4 pound) cooked linguini pasta |
6 ounces baby spinach |
Directions:
1. Heat 1 Tbs. of olive oil in a large high-sided saute pan over medium-high heat. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 minutes, turing occasionally, until golden and cooked through. Using a slotted spatual, transfer to a clean bowl and set aside.
2. Heat remaining oil in pan, add onions and cook over medium heat for 3-4 minutes until tender. Stir in tomatoes, ripe olives, chickebroth,
3. lemon juice, dill and lemon zest and bring to a boil.
4. Mix in linguini and continue cooking until heated through. Gently toss with salmon and baby spinach and serve immediately.
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