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.
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!