| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound linguine, dried or fresh
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup vermouth or dry white wine
- 1/2 cup reduced-sodium chicken or vegetable broth
- 1/2 cup sliced pitted green olives
- 2 tablespoons lemon juice
- 2 tablespoons drained capers
- 1 teaspoon finely grated lemon zest
- Cooked salmon, about 8 ounces, broken up into 2-inch pieces
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
Instructions
- Cook linguine according to package directions.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 554 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 12 mg |
| Sodium | 553 mg |
Reviews
We liked this a lot – great way to use up leftover salmon. I substituted a large shallot for the red onion, and 1/2 tsp dried basil for fresh. Left out the olives as we didn’t have any. Next time I will add the zest of a whole lemon to get a stronger lemon flavour, and a tbsp of butter with the olive oil for a richer flavour.
I only used the linguine recipe and it was delicious! My only negative is I think you should use half the amount of pasta or double the sauce….just not enough the way it currently is.
The combination of ingredients is good. I agree with other reviewers that there is too much pasta to liquid ratio. I would cut the pasta by half. Otherwise, it’s a good recipe and I would make it again.
Tried this tonight – it was great ! Used Kalamari olives rather than green. Great flavor!
We really liked this recipe! After reading previous reviews I tripled the lemon zest, and added a few leftover cherry tomatoes for colour. After the obligatory freshly grated Parmesan, it was perfect!
I’ve made this a number of times and my husband and I love it. A few times it has been bland because I didn’t add enough lemon. Its great for leftover salmon and super fast. I’ve never added the olives or the onions. Just make sure there is enough lemon and don’t make to much pasta or it becomes dry.
Made the roasted salmon recipe from this episode and it was pretty good. A couple nights later I used the leftover salmon from that recipe in this recipe with the lemon, capers and linguine and it was amazing! My family loved it! It’s my go to for a recipe to use with leftover salmon.
I loved the combination of olives, capers, onions and thyme plus a bit of lemon. I decreased the linguine to about 2/3 pound. Next time I would increase the broth and wine by a bit since it was a just bit dry…but over all a great recipe!
This would have been good, but it was waaay too diluted with pasta. I would have cut the linguine at least in half. I cooked it for a dinner of 20 and was very disapointed.
Not impressed. =-(