Lemon Salmon Linguini
This scrumptious salmon dish works both as a hearty lunch or light dinner.
- 1 Tbs olive oil
- 1 lb salmon (boneless and skinless), cut into 2-inch chunks
- 1 tsp kosher salt
- 1/2 tsp fennel seed
- 1/4 tsp ground black pepper
- 1 1/2 cups (6 ounces) thinly sliced red onion
- 1 1/2 cups (6 ounces) cherry tomatoes, halved
- 3/4 cup fish or chicken stock
- 1 cup olives, halved
- 1/4 cup lemon juice
- 2 Tbs chopped dill
- 1 1/2 tsp minced lemon zest
- 1 quart (1 1/4 pound) cooked linguini pasta
- 6 oz baby spinach
- Heat 1 Tbs of olive oil in a large high-sided sauté pan over medium-high heat. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 minutes, turning occasionally, until golden and cooked through. Using a slotted spatual, transfer to a clean bowl and set aside.
- Heat remaining oil in pan, add onions and cook over medium heat for 3-4 minutes until tender. Sir in tomatoes, olives, fish stock, lemon juice, dill and lemon zest and bring to a boil. Mix in linguini and continue cooking until heated through. Gently toss with salmon and baby spinach and serve immediately.
Calories from Fat 189 (31%)
(32%)Total Fat 21g
(24%)Saturated Fat 5g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Total Carbohydrate 69g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.