Linguine with roasted salmon and lemon

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Ingredients

  • 450g linguine, dried or fresh
  • 1 tbsp olive oil
  • 35g chopped red onion
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 120ml vermouth or dry white wine
  • 120ml reduced-sodium chicken or vegetable broth
  • 25g sliced pitted green olives
  • 2 tbsp lemon juice
  • 2 tbsp drained capers
  • 1 tsp finely grated lemon zest
  • Cooked salmon, about 225g, broken up into 5cm pieces
  • Salt and freshly ground black pepper
  • 4 tbsp chopped fresh basil leaves

Use imperial measurements

Method

How to make Linguine with roasted salmon and lemon

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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