Lemon Salmon Linguini
From pudgy47 16 years ago
- 10 minutes to make
- Serves 4
This linguini is made with pan saute Salmon, Fennel seed, and chicken broth. Recipe is from CALIFORNIA olive industry.
Ingredients
- 1Tbs. olive oil shopping list
- 1 pound salmon (boneless and skinless), cut into 2-inch chunks shopping list
- 1 tps. kosher salt shopping list
- 1/2 tps. fennel seed shopping list
- 1/4 tps. ground black pepper shopping list
- 1 1/2 cups thinly sliced red onion shopping list
- 1 1/2 cups cherry tomatoes, halved shopping list
- 1 cup ripe olives. halved shopping list
- 3/4 cup chicken broth shopping list
- 1/4 cup lemon juice shopping list
- 2 Tbs. Chopped dill shopping list
- 1 1/2 Tbs. minced lemon zest shopping list
- 1 quart (1 1/4 pound) cooked linguini pasta shopping list
- 6 ounces baby spinach shopping list
How to make it
- Heat 1 Tbs. of olive oil in a large high-sided saute pan over medium-high heat. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 minutes, turing occasionally, until golden and cooked through. Using a slotted spatual, transfer to a clean bowl and set aside.
- Heat remaining oil in pan, add onions and cook over medium heat for 3-4 minutes until tender. Stir in tomatoes, ripe olives, chickebroth,
- lemon juice, dill and lemon zest and bring to a boil.
- Mix in linguini and continue cooking until heated through. Gently toss with salmon and baby spinach and serve immediately.
The Rating
Reviewed by 2 people-
My mouth is watering.....this sounds like something simular I had in a resturaunt....Thanks sweety.
paprikamama
in Lake Mary loved it
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My son & I will love this one. Looks real good. Great post!I printed it out for lunch. We eat fish everday for lunch mainly salmon & I was running out of ideas. I wanted to use the spinach I had so this came just in time . Thank you
cherihannah
in Shickshinny loved it
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