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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe. Ingredients:
4 ounces uncooked linguine |
1 salmon fillet (10 ounces), cut into 1-inch cubes |
1 teaspoon minced fresh rosemary |
5 tablespoons olive oil, divided |
3/4 cup white kidney or cannellini beans, rinsed and drained |
2 small plum tomatoes, chopped |
6 garlic cloves, minced |
salt and pepper to taste |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
2. Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil. Yield: 2 servings.
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