Linguine with Roasted Salmon and Lemon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound linguine, dried or fresh |
1 tablespoon olive oil |
1/4 cup chopped red onion |
3 cloves garlic, minced |
1 teaspoon dried thyme |
1/2 cup vermouth or dry white wine |
1/2 cup reduced-sodium chicken or vegetable broth |
1/2 cup sliced pitted green olives |
2 tablespoons lemon juice |
2 tablespoons drained capers |
1 teaspoon finely grated lemon zest |
cooked salmon, about 8 ounces, broken up into 2-inch pieces |
salt and freshly ground black pepper |
1/4 cup chopped fresh basil leaves |
Directions:
1. Cook linguine according to package directions.
2. While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.
3. When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.
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