- 1 tablespoon olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 20 cherry tomatoes
- 1 cup dry white wine
- 4 cups chicken broth
- 1 lemon (sliced)
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon kosher salt
- 12 ounces linguine
- 4 (4 oz) Waterfront BISTRO® Salmon Fillets
- fresh grated Parmesan cheese
- fresh torn basil *
Preheat a 12-inch sauté pan to medium high heat. Add olive oil and onion, sautéing until onion is translucent.
Add tomatoes, stirring occasionally, giving tomatoes time to get slightly charred and then burst.
Add garlic and cook one minute.
Pour in wine, scraping the bottom of the pan to pick up the brown bits. Add broth, lemon & seasonings.
Add pasta and bring to a boil.
Place salmon filets in and cover pan.
Cook 7-9 minutes, until pasta is al dente, and salmon is pink. Top with fresh grated Parmesan cheese and basil.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.