Rich in heart-healthy omega-3 fatty acids, luscious salmon pairs up with tart lemon in this sophisticated pasta.
Prepare pasta without smoked salmon. Meanwhile, cut a 3/4-pound (375-g) salmon fillet into 2 to 3 pieces. Blend 2 tablespoons (30 mL) olive oil with 1/4 teaspoon (1 mL) each of dried dillweed, salt and freshly ground black pepper. Spread over top of salmon. Bake, uncovered, in a preheated 450F (230C) oven for 10 minutes. Place a piece of salmon on each serving of linguine.