Linguine Karen

1. 1

   Sprinkle salmon fillet with salt, pepper and a little water, and broil or sear 10 minutes or until just done. Cool slightly and remove skin.

2. 2

   Cook linguine in 6-8-quart pot of boiling salted water according to package instructions until al dente, then drain in colander and return to pot.

3. 3

   while linguine is boiling, heat oil in large skillet. Add garlic and saute until just golden.

4. 4

   Add spinach and 2 Tbs.water. Cover briefly and saute until spinach wilts.

5. 5

   Remove skillet from heat. Add cooked salmon to skillet, flaking into bite size pieces.

6. 6

   Add shredded carrots, stirring into salmon and spinach mixture.

7. 7

   Return skillet to stove, on medium heat. Cover briefly until carrots soften, 3-5 minutes.

8. 8

   Add cooked salmon/vegetable mixture and 1 1/2 cups shredded Wisconsin Asiago cheese to linguine and toss well.

9. 9

   Season to taste with Maldon sea salt and coarsely ground pepper.

10. 10

    Serve immediately, with remaining cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.