|
Lemon Salmon Linguini
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 10 Min. Cook Time: 20 Min. What you need:
(click + to add ingredients to your shopping list)
+ 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 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. 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;
|
