6 tbsp. butter
1 garlic clove, crushed
1 (7 3/4 oz.) can salmon, drained
3 tbsp. lemon juice
1 tsp. finely shredded lemon zest
2 tbsp. chopped fresh dill
12 oz. spinach linguine

Heat butter in skillet. Stir in garlic and saute. Add salmon, lemon juice, zest, and dill. Do not stir. Cook linguine in plenty of water until al dente. Drain. Place linguine in large bowl and toss with salmon mixture. Serve immediately.