Lemon Salmon Linguini
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 1 Tbsp. olive oil
* 1 lb. salmon steaks (boneless and skinless), cut into 2" chunks
* 1 tsp. kosher salt
* 1/2 tsp. fennel seed
* 1/4 tsp. ground black pepper
* 1 1/2 c. red onion, thinly sliced
* 1 1/2 c. cherry tomatoes, halved
* 1 c. black ripe olives, halved
* 3/4 c. low sodium fish broth or chicken stock
* 1/4 c. lemon juice
* 2 Tbsp. dill, chopped
* 1 1/2 tsp. lemon zest
* 1 1/4 lb. linguine, cooked
* 6 oz. baby spinach
* 1 lb. salmon steaks (boneless and skinless), cut into 2" chunks
* 1 tsp. kosher salt
* 1/2 tsp. fennel seed
* 1/4 tsp. ground black pepper
* 1 1/2 c. red onion, thinly sliced
* 1 1/2 c. cherry tomatoes, halved
* 1 c. black ripe olives, halved
* 3/4 c. low sodium fish broth or chicken stock
* 1/4 c. lemon juice
* 2 Tbsp. dill, chopped
* 1 1/2 tsp. lemon zest
* 1 1/4 lb. linguine, cooked
* 6 oz. baby spinach
What to do:
1. Heat 1 Tbsp. of olive oil in a large high-sided sauté pan over medium-high heat.
2. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 min. turn once, until golden and cooked through. Using a slotted spatual, transfer to a clean bowl and set aside.
3. Heat remaining oil in pan, add onions and cook over medium heat for 3-4 min. until tender. Stir in tomatoes, California Ripe Olives, fish stock, lemon juice, dill and lemon zest and bring to a boil. 4. Mix in linguini and continue cooking until heated through.
5. Gently toss with salmon and baby spinach and serve immediately.
2. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 min. turn once, until golden and cooked through. Using a slotted spatual, transfer to a clean bowl and set aside.
3. Heat remaining oil in pan, add onions and cook over medium heat for 3-4 min. until tender. Stir in tomatoes, California Ripe Olives, fish stock, lemon juice, dill and lemon zest and bring to a boil. 4. Mix in linguini and continue cooking until heated through.
5. Gently toss with salmon and baby spinach and serve immediately.
Wine pairings:
Pinot Grigio, Sauvignon Blanc, Chardonnay
Nutritional information:
Calories: 790; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 59mg; Total Carbs: 120g; Fiber: 8g; Protein: 45g; Sodium: 992mg;