Linguine With Roasted Salmon And Lemon - cooking recipe

Ingredients

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)
salt
fresh ground black pepper
1/4 cup chopped fresh basil leaf

Preparation

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!