Linguine With Salmon And Lemon-Dill Sauce Recipe

About this recipe

This pescatarian-friendly dinner combines tender salmon, earthy mushrooms, and a bright lemon-dill sauce tossed with linguine for a satisfying and flavorful meal.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 500 G Reggia Linguni
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200 g Delichic Chicken Broth
• 450 g American Garden Green Pitted Olives
• 250 g Spring Onion
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Heat 1/4 cup olive oil in a heavy, large skillet over medium-high heat. Season 12 oz salmon fillet with salt and pepper.
2. 2. Sauté the salmon in the skillet until just cooked through, about 3 minutes per side. Remove the salmon from the skillet and set aside on a plate.
3. 3. In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1/2 lb sliced mushrooms and cook for 2 minutes, stirring occasionally.
4. 4. Stir in 5 chopped green onions, 1 diced tomato, 1/3 cup chicken broth, and 3 tbsp green olives. Cook for about 5 minutes, or until the mushrooms are tender and the liquid has slightly reduced.
5. 5. Meanwhile, cook 1/2 lb linguine in a large pot of salted boiling water according to package instructions. Drain and set aside.
6. 6. Add the cooked linguine to the skillet along with 1/4 cup chopped fresh dill, 1 tbsp lemon juice, and the cooked salmon. Gently toss everything together to combine and heat through.
7. 7. Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with extra dill if desired.