Lemon Salmon Linguini

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless salmon fillets, cut into 2-inch chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups red onion, thinly sliced (6 oz.)
  • 1 1/2 cups cherry tomatoes, halved (6 oz.)
  • 3/4 cup fish or chicken stock
  • 1 cup California Black Ripe Olives, halved
  • 1/4 cup lemon juice
  • 2 tablespoons chopped dill
  • 1 1/2 teaspoons minced lemon zest
  • 1 1/4 lbs. cooked Linguini pasta, (1 1/4 lbs.)
  • 6 ounces baby spinach

Directions

  1. Heat 1 Tablespoon of olive oil in a large high-sided sauté pan over medium-high heat.
  2. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 minutes, turning occasionally, until golden and cooked through.
  3. Using a slotted spatual, transfer to a clean bowl and set aside.
  4. Heat remaining oil in pan, add onions and cook over medium heat for 3-4 minutes until tender.
  5. Sir in tomatoes, California Ripe Olives, fish stock, lemon juice, dill and lemon zest and bring to a boil.
  6. Mix in linguini and continue cooking until heated through.
  7. Gently toss with salmon and baby spinach and serve immediately.