members recipes

Ingredients
1Tbs• olive oil
1 pound Salmon (boneless and skinless), cut into 2-inch chunks
1 tps• kosher salt
1/2 tps• Fennel seed
1/4 tps• Ground black pepper
1 1/2 cups thinly sliced red onion
1 1/2 cups Cherry tomatoes, halved
1 cup Ripe Olives• halved
3/4 cup chicken broth
1/4 cup lemon juice
2 Tbs• Chopped dill
1 1/2 Tbs• minced lemon zest
1 quart (1 1/4 pound) cooked linguini pasta
6 ounces baby spinach

Method
Heat 1 Tbs. of olive oil in a large high-sided saute pan over medium-high heat. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 minutes, turing occasionally, until golden and cooked through. Using a slotted spatual, transfer to a clean bowl and set aside.
Heat remaining oil in pan, add onions and cook over medium heat for 3-4 minutes until tender. Stir in tomatoes, ripe olives, chickebroth,
lemon juice, dill and lemon zest and bring to a boil.
Mix in linguini and continue cooking until heated through. Gently toss with salmon and baby spinach and serve immediately.:p