Linguine with roasted salmon and lemon

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
450g linguine, dried or fresh
1 tbsp olive oil
35g chopped red onion
3 cloves garlic, minced
1 tsp dried thyme
120ml vermouth or dry white wine
120ml reduced-sodium chicken or vegetable broth
25g sliced pitted green olives
2 tbsp lemon juice
2 tbsp drained capers
1 tsp finely grated lemon zest
Cooked salmon, about 225g, broken up into 5cm pieces
Salt and freshly ground black pepper
4 tbsp chopped fresh basil leaves
1) Cook linguine according to package directions.

2) 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.

3) 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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