Ingredients

• 1/4 cup olive oil
• 1 12-ounce skinless salmon fillet, cut into 3/4-inch pieces
• 3 large garlic cloves, chopped
• 1/2 pound mushrooms, sliced
• 5 green onions, chopped
• 1 large tomato, seeded, diced
• 1/3 cup dry white wine
• 3 tablespoons drained capers
• 1/2 pound linguine, freshly cooked
• 1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
• 1 tablespoon fresh lemon juice

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Instructions

1. Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper. Add to skillet; sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same skillet; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Season with salt and pepper.