Ingredients
4 ounces uncooked linguine1 salmon fillet (10 ounces), cut into 1-inch cubes1 teaspoon minced fresh rosemary5 tablespoons olive oil, divided3/4 cup cannellini beans, rinsed and drained2 small plum tomatoes, chopped6 garlic cloves, mincedSalt and pepper to taste
Preparation
Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.
