120g halved green marinated olives
500g skinless salmon fillets
1 red onion, thinly sliced
400g ripe tomatoes, chopped
1 cup torn fresh basil leaves, plus extra to garnish
Cook fettucine in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
Drain olives, reserving oil.
Meanwhile, season salmon with salt and pepper. Heat a large, deep, non-stick frying pan over a medium to high heat. Cook salmon for about 3 minutes on each side, or until cooked to your liking. Remove. Cover with foil. Break into pieces.
Heat the same frying pan with 2 tblsps of the reserved oil over a medium heat. Add onion. Cook, stirring occasionally, for about 2 minutes, or until soft.
Add tomatoes. Cook, stirring, for 2 minutes, or until just soft. Add olives. Season with salt and pepper. Stir for 1 minute, or until hot.
Stir in pasta and torn basil, then gently stir through salmon.
Serve with grated parmesan and lemon wedges (optional). Garnish with extra basil leaves.