Flavorful and Healthy Dinner

Well hello there. Time for a cooking post. We've been traveling alot lately and as a result I haven't been cooking as much as usual. Tonight however, I got my derriere back in the kitch and it felt good. I had some salmon to use this evening and I saw Robin Miller whipping up this beaut the other day on Food Network, so I decided to give 'er a whirl. Very tasty and flavorful.... and high in Omega-3's and other healthy fats. This was a different take on salmon that was well worth the effort. The saltiness of the capers and olives really added to the depth of the dish. Linguine With Roasted Salmon and Lemon Recipe Courtesy Robin Miller 1 pound linguine, dried or fresh (I used whole wheat dried) 1 tablespoon olive oil 1/4 cup chopped red onion 3 cloves garlic, minced 1 teaspoon dried thyme 1/2 cup vermouth or dry white wine (I used wine) 1/2 cup reduced-sodium chicken or vegetable broth (not 100% necessary, I omitted because I didn't have and everything turned out fine.) 1/2 cup sliced pitted green olives 2 tablespoons lemon juice 2 tablespoons drained capers 1 teaspoon finely grated lemon zest Roasted salmon, about 8 ounces, broken up into 2-inch pieces Salt and freshly ground black pepper 1/4 cup chopped fresh basil leaves Place salmon in roasting dish and season with salt and pepper. Top with a few small pats of butter if desired. Roast in a 400 degree oven for about 15 minutes or until fish is opaque and flakes with a fork. Meanwhile, cook linguine according to package directions.

While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.

When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.