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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A wonderful way to use leftover roasted salmon! Serve roasted salmon in the beginning of the week, making enough to have leftovers. Then a few days later, serve this delicious meal! Adapted from Quick Fix Meals with Robin Miller,Method's of Heat. Ingredients:
1 lb linguine, dried (or fresh) |
1 tablespoon extra virgin olive oil |
1/4 cup chopped red onion |
5 medium garlic cloves, minced (or to taste) |
1 teaspoon dried thyme |
1/2 cup dry white wine (or vermouth) |
1/2 cup reduced-sodium chicken broth (or vegetable broth) |
1/2 cup green olives, pitted and sliced |
2 tablespoons lemon juice |
2 tablespoons capers, drained |
1 teaspoon lemon zest, finely grated |
1 1/2 cups cooked salmon (broken up into chunky pieces) |
salt |
fresh ground black pepper |
1/4 cup chopped fresh basil leaf |
Directions:
1. Cook linguine according to the package directions.
2. While linguine is cooking, heat the oil in a large skillet over medium high heat.
3. Add onion and garlic and cook 3 minutes, or until soft. Add the thyme and cook about 1 minute, until fragrant. Add wine (or vermouth) and cook 1 minute. Add the chicken or vegetable broth, olives, lemon juice, capers, and lemon zest and bring to a nice simmer, for about 5 minutes.
4. When the linguine is cooked, drain and add to pan with the olive-caper mixture. Add the salmon and toss to mix well.
5. Cook 1 minute just to heat through. Season to taste with salt and pepper.
6. Remove from the heat and stir in basil. Serve immediately. Enjoy!
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