Photo: Linguine with Roasted Salmon and Lemon Recipe
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
Cook linguine according to package directions.
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.
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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By staraster
on March 04, 2013
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We really liked this recipe! After reading previous reviews I tripled the lemon zest, and added a few leftover cherry tomatoes for colour. After the obligatory freshly grated Parmesan, it was perfect!
By lisasiefert
Houston, TX
on May 14, 2010
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I've made this a number of times and my husband and I love it. A few times it has been bland because I didn't add enough lemon. Its great for leftover salmon and super fast. I've never added the olives or the onions. Just make sure there is enough lemon and don't make to much pasta or it becomes dry.
By kayce_12658596
edwards, 44
on March 11, 2010
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Made the roasted salmon recipe from this episode and it was pretty good. A couple nights later I used the leftover salmon from that recipe in this recipe with the lemon, capers and linguine and it was amazing! My family loved it! It's my go to for a recipe to use with leftover salmon.
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