Baked Salmon

Prepare Your Ingredients
Wash and dry your fresh produce and preheat oven to 450° F.
Foil line and lightly grease a baking sheet or pan.
Bring a medium pot of salted water to a boil.
Roughly chop the dill to make about 1 Tbsp.
Zest 1 lemon into a small bowl, add the chopped dill, and set aside for later.
Finely chop the fresh herbs and place in a medium mixing bowl.
Roughly chop 2 garlic cloves and add to the same bowl.
Slice ½ of the olives in half, then finely chop the remaining olives and ½ of the capers.

Make the Tapenade
Add all of the olives and capers to the bowl of fresh herbs, and garlic.
Stir in 2 Tbsp. olive oil and the juice of ½ lemon, mixing to combine.
Season with salt and pepper to taste.

Cook the Pasta
Add linguine to the boiling water and cook stirring occasionally until al dente; 9-12 minutes.
Reserve ¼ cup of the pasta water, then drain the pasta, return to pot, and set aside.

Cook the Salmon
Pat salmon dry, rub with olive oil on all sides, and season with salt and pepper to taste.
Place on prepared baking sheet, transfer to oven, and cook for 8-10 minutes.

Make the Zesty Panko
Heat ½ Tbsp. olive oil in a small pan, over medium-low heat.
When hot, add the panko, and cook tossing frequently until lightly browned; 3-5 minutes.
Transfer to the bowl with the dill/zest and toss together.
Use the same pan to toast the almonds, tossing frequently over medium-low heat until just browned and fragrant; about 30 seconds.
Add the almonds to the same bowl, and toss to combine.

Finish the Pasta
Add 2 Tbsp of the reserved pasta water to the linguine, and place back on the stovetop over low heat.
Slowly stir in the parmesan, along with more of the reserved water as needed.
Cook until the cheese and water combine and evenly coat the pasta.
Remove from heat, squeeze in the juice of ½ lemon and toss to mix.

Plating
Divide the pasta between your plates and top with the tapenade and zesty panko.
Place a salmon fillet on top of the pasta and enjoy!