A wonderful way to use leftover roasted salmon! Serve roasted salmon in the beginning of the week, making enough to have leftovers. Then a few days later, serve this delicious meal! Adapted from Quick Fix Meals with Robin Miller,Method's of Heat.
- 1 lb linguine, dried (or fresh)
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup chopped red onion
- 5 medium garlic cloves, minced (or to taste)
- 1 teaspoon dried thyme
- 1⁄2 cup dry white wine (or vermouth)
- 1⁄2 cup reduced-sodium chicken broth (or vegetable broth)
- 1⁄2 cup green olives, pitted and sliced
- 2 tablespoons lemon juice
- 2 tablespoons capers, drained
- 1 teaspoon lemon zest, finely grated
- 1 1⁄2 cups cooked salmon (broken up into chunky pieces)
- fresh ground black pepper
- 1⁄4 cup chopped fresh basil leaf
- Cook linguine according to the package directions.
- While linguine is cooking, heat the oil in a large skillet over medium high heat.
- Add onion and garlic and cook 3 minutes, or until soft. Add the thyme and cook about 1 minute, until fragrant. Add wine (or vermouth) and cook 1 minute. Add the chicken or vegetable broth, olives, lemon juice, capers, and lemon zest and bring to a nice simmer, for about 5 minutes.
- When the linguine is cooked, drain and add to pan with the olive-caper mixture. Add the salmon and toss to mix well.
- Cook 1 minute just to heat through. Season to taste with salt and pepper.
- Remove from the heat and stir in basil. Serve immediately. Enjoy!