From craving to table
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- 2
While the pasta cooks, season the salmon fillets with salt and pepper.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes per side until just cooked through and golden. Remove from the pan and set aside.
- 4
In the same skillet, add the remaining 1 tbsp olive oil. Add garlic and cook for 30 seconds until fragrant.
- 5
Add cherry tomatoes and cook for 2-3 minutes until they start to soften.
- 6
Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the pan.
- 7
Stir in the olives, lemon zest, and juice. Cook for 1 minute.
- 8
Add the drained linguine to the skillet, tossing to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
- 9
Flake the salmon into large chunks and gently fold into the pasta.
- 10
Remove from heat. Sprinkle with parsley and basil. Adjust seasoning with salt and pepper.
- 11
Serve immediately, garnished with extra herbs if desired.