Linguine with Roasted Salmon and Lemon

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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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