Ingredients 2 Number of Servings
½ box Barilla Linguine
5-6 oz salmon, skinless
1/3 cup cherry tomatoes, quartered
½ cup spring onion
2 tbsp white wine
1½ tbsp extra virgin olive oil
white pepper to taste
Finely slice the spring onion and sauté it in a pan with extra virgin olive oil. Add cherry tomatoes and sprinkle with white wine.
Evaporate the liquid, add the salmon and any leftover broth left in the foil, and the blanched asparagus cut into strips.
In a separate pot, cook the Barilla Linguine to al dente per the instructions on the box.
- Drain the Linguine, and sauté pasta in the pan with the salmon and veggies.
Add minced white pepper and a drizzle of oil before serving.