Linguine with Roasted Salmon and Lemon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 554
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 89
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 12
- Sodium
- 553
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.