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Lemon Salmon Linguini
Courtesy of California Ripe Olives
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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+ 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.
Pinot Grigio, Sauvignon Blanc, Chardonnay
Calories: 790; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 59mg; Total Carbs: 120g; Fiber: 8g; Protein: 45g; Sodium: 992mg;