Lemon Salmon Linguini - California Ripe Olives

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless salmon fillets, cut into 2-inch chunks
• 1 teaspoon Kosher salt
• 1/2 teaspoon fennel seed
• 1/4 teaspoon ground black pepper
• 1 1/2 cups red onion, thinly sliced (6 oz.)
• 1 1/2 cups cherry tomatoes, halved (6 oz.)
• 3/4 cup fish or chicken stock
• 1 cup California Black Ripe Olives, halved
• 1/4 cup lemon juice
• 2 tablespoons chopped dill
• 1 1/2 teaspoons minced lemon zest
• 1 1/4 lbs. cooked Linguini pasta, (1 1/4 lbs.)
• 6 ounces baby spinach