From craving to table
Instructions
- 1
Cook the linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the salmon chunks, season with salt and pepper, and cook for 2-3 minutes per side until just cooked through. Remove salmon to a plate and set aside.
- 3
In the same skillet, add a bit more olive oil if needed. Sauté the garlic and red onion for 2-3 minutes until fragrant and softened.
- 4
Add the cherry tomatoes and cook for about 5 minutes until they begin to soften and burst.
- 5
Stir in the olives, capers, herbes de Provence, and white wine. Simmer for 5 minutes to let the flavors meld.
- 6
Return the salmon to the skillet. Gently toss to combine, being careful not to break up the fish too much.
- 7
Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
- 8
Remove from heat. Stir in chopped parsley and basil. Adjust seasoning with salt and pepper.
- 9
Serve immediately with lemon wedges on the side.