Linguine With Roasted Salmon And Lemon

• 1 lb linguine, dried (or fresh)
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped red onion
• 5 medium garlic cloves, minced (or to taste)
• 1 teaspoon dried thyme
• 1/2 cup dry white wine (or vermouth)
• 1/2 cup reduced-sodium chicken broth (or vegetable broth)
• 1/2 cup green olives, pitted and sliced
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 1 teaspoon lemon zest, finely grated
• 1 1/2 cups cooked salmon (broken up into chunky pieces)
• salt
• fresh ground black pepper
• 1/4 cup chopped fresh basil leaf

1. Cook linguine according to the package directions.
2. While linguine is cooking, heat the oil in a large skillet over medium high heat.
3. Add onion and garlic and cook 3 minutes, or until soft. Add the thyme and cook about 1 minute, until fragrant. Add wine (or vermouth) and cook 1 minute. Add the chicken or vegetable broth, olives, lemon juice, capers, and lemon zest and bring to a nice simmer, for about 5 minutes.
4. When the linguine is cooked, drain and add to pan with the olive-caper mixture. Add the salmon and toss to mix well.
5. Cook 1 minute just to heat through. Season to taste with salt and pepper.
6. Remove from the heat and stir in basil. Serve immediately. Enjoy!

linguine, extra virgin olive oil, red onion, garlic, thyme, white wine, chicken broth, green olives, lemon juice, capers, lemon zest, salmon, salt, fresh ground black pepper, fresh basil

Taken from www.food.com/recipe/linguine-with-roasted-salmon-and-lemon-292590 (may not work)