Linguine with Roasted Salmon and Lemon


  • 1 pound linguine, dried or fresh
  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup vermouth or dry white wine
  • 1/2 cup reduced-sodium chicken or vegetable broth
  • 1/2 cup sliced pitted green olives
  • 2 tablespoons lemon juice
  • 2 tablespoons drained capers
  • 1 teaspoon finely grated lemon zest
  • Cooked salmon, about 8 ounces, broken up into 2-inch pieces
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh basil leaves

Cook linguine according to package directions. 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.

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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