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Salmon-Pasta Toss

  • Prep 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 4

Ingredients

8
oz uncooked linguine
1
tablespoon olive oil
12
oz skinless salmon fillets, cut into 1-inch pieces
1
cup sliced fresh mushrooms
12
asparagus spears, cut into 1-inch pieces
2
cloves garlic, finely chopped
1/4
cup chopped fresh or 2 teaspoons dried basil leaves
12
grape tomatoes
2
medium green onions, sliced (2 tablespoons)
4
teaspoons cornstarch
1
cup Progresso™ chicken broth (from 32 oz carton)
1/4
cup shredded Parmesan cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
430mg
18%
Potassium
850mg
24%
Total Carbohydrate
58g
19%
Dietary Fiber
5g
20%
Sugars
4g
Protein
33g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If the salmon you purchased has skin, remove the skin before cutting the salmon into pieces. Place the fillet, skin side down, on a cutting board. Using a sharp knife, cut between the flesh and skin, angling knife down toward the skin and using a sawing motion. Grip the skin tightly with the other hand after a small portion has been removed.

Directions

  • 1 Cook and drain linguine as directed on package, omitting salt.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart). Remove from skillet.
  • 3 Increase heat to medium-high. Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes. Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
  • 4 In 2-cup glass measuring cup, stir cornstarch into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon. Serve over linguine. Sprinkle with cheese.

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