Spinach linguine with roasted salmon and shrimp

DIRECTIONS
STEP 1: Cook linguine according to package directions (fresh or dry makes a difference)

STEP 2: On a baking sheet slow roast Yellow Pear tomatoes. Leave the tomatoes intact don't cut them. Season with sea salt and fresh ground black pepper and drizzle olive oil over all of the tomatoes. Place in the oven at 375-400 for 1 h or until the tomatoes collapse.

STEP 3: While the tomatoes are roasting and the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft.

STEP 4: Once the tomatoes are ready. In the same baking pan add filet of Salmon And shrimp and place on top of the roasted tomatoes. Rub the salmon and shrimp with olive oil, and season with salt. Add Garlic, Onions, Butter, Wine, Lemon, Salt, Pepper, chopped sage, broth and capers.

STEP 5: Leave the oven on from the tomatoes. Roast the Salmon and Shrimp until salmon is golden brown. You can remove the shrimp from the pan so as not to overcook since the salmon takes longer. Shrimp are cooked when they start to form a c shape. If they are getting over cooked the c shape will start to close to form an 0.

STEP 6: Break Salmon into tiny pieces and poor sauce and shrimp over Spinach Linguine. Add shaved Asiago cheese.
You can make more sauce in a small bowl and microwave it if it's not enough. Just heat butter, wine, sage, lemon and sea salt.