Spinach Linguine With Roasted Salmon And Shrimp


1 container Yellow Pear Tomatoes (Has a nice, rich, cherry-tomato flavor)
2 TBS Chopped Sage
1/2 TSP Saffron
1/2 cup dry white wine or Vermouth
1 stick butter
1 lemon juiced
olive oil
1/2 onion roughly chopped
5 cloves (minced garlic)
1/4 cup low sodium chicken stock
2 tbs drained capers
1 Tsp lemon zest
Roast Salmon for 2 broken into small pieces
6 Grilled Shrimp
Sea Salt and Black Pepper to taste


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