From craving to table
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- 2
Meanwhile, season the salmon fillets with salt, pepper, and Herbes de Provence.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the salmon, about 3-4 minutes per side, until just cooked through. Remove to a plate and cover loosely with foil.
- 4
Reduce heat to medium. Add the remaining tablespoon olive oil to the same skillet. Sauté onion for 2 minutes, then add garlic and cook until fragrant, about 1 minute.
- 5
Add cherry tomatoes, olives, and capers. Cook, stirring, for 3-4 minutes until tomatoes begin to soften.
- 6
Pour in the white wine and simmer for 2-3 minutes until slightly reduced.
- 7
Add the drained pasta to the skillet and toss with parsley and basil, adding reserved pasta water as needed to create a silky sauce. Adjust seasoning with salt and pepper.
- 8
Flake the seared salmon into large chunks and gently fold into the pasta.
- 9
Serve immediately with a squeeze of lemon and a sprinkle of extra herbs if desired.