Salmon with Whole Wheat Pasta
Recipe from
Heart-Healthy Living
Roast the peppers and tomatoes to concentrate their sweetness for this chunky topper for whole grain pasta. Serve with antioxidant-rich salmon.
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Ingredients
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1 poundfresh or frozen skinless salmon fillets, cut into 4 piecessee savings
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2 mediumyellow and/or green sweet peppers, cut into 1-inch piecessee savings
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8 ouncescherry tomatoes, halved (1 1/2 cups)see savings
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2 tablespoonsolive oilsee savings
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1 tablespoonsnipped fresh rosemarysee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground black peppersee savings
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6 ouncesdried whole grain pasta (such as linguine, fettucine, or penne)see savings
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2 tablespoonsdry white winesee savings
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2 tablespoonsbalsamic vinegarsee savings
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1/3 cupsnipped fresh basilsee savings
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Directions
1.
Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Set aside. Preheat the oven to 425 degrees F. In a 15x10x1-inch baking pan combine sweet pepper pieces and tomatoes. Drizzle with olive oil and sprinkle with half of the rosemary, the salt, and black pepper. Toss to coat. Roast, uncovered, for 20 minutes.
2.
Meanwhile, cook pasta according to package directions; drain and keep warm.
3.
Remove pan from oven. Stir wine and balsamic vinegar into vegetable mixture. Add salmon pieces to pan and turn to coat with wine mixture. Return to oven and roast about 10 minutes more or until salmon flakes easily when tested with a fork.
4.
To serve, divide pasta among four plates. Top pasta with vegetable mixture and sprinkle with basil. Place salmon on vegetables and sprinkle with remaining rosemary.
Nutrition information
Per serving: Calories 468, Total Fat 20 g, Saturated Fat 4 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 6 g, Cholesterol 67 mg, Sodium 223 mg, Carbohydrate 43 g, Total Sugar 8 g, Fiber 2 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 305%, Calcium 6%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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