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Linguine With Roasted Salmon and Lemon

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook linguine according to the package directions.
  2. While linguine is cooking, heat the oil in a large skillet over medium high heat.
  3. 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.
  4. When the linguine is cooked, drain and add to pan with the olive-caper mixture. Add the salmon and toss to mix well.
  5. Cook 1 minute just to heat through. Season to taste with salt and pepper.
  6. Remove from the heat and stir in basil. Serve immediately. Enjoy!

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