From craving to table
Instructions
- 1
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- 2
While pasta cooks, season salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add salmon and sear for 3-4 minutes per side until golden and cooked through. Remove salmon to a plate and loosely cover with foil.
- 4
Lower heat to medium. Add remaining 1 tbsp olive oil to the same pan. Add garlic and sauté for 1 minute until fragrant.
- 5
Add cherry tomatoes, olives, and capers. Sauté for 3-4 minutes until tomatoes begin to soften.
- 6
Add lemon zest, lemon juice, crushed red pepper flakes (if using), and remaining 1/2 tsp salt and 1/4 tsp pepper. Stir to combine.
- 7
Add cooked pasta to the skillet and toss well, adding reserved pasta water as needed to loosen the sauce.
- 8
Stir in parsley and basil. Taste and adjust seasoning.
- 9
Divide pasta among plates, top each serving with a seared salmon fillet, and sprinkle with Parmesan cheese if desired. Serve immediately.