December 20th, 2018
This simple dish is perfect for a quick weeknight meal. Substitute tilapia fillets for the salmon as an alternative, if you like. Note that because tilapia is a bit thinner, it will cook faster.
1 1/4 pounds (20 ounces) boneless salmon fillet
7 tablespoons prepared ginger soy vinaigrette
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3/4 pound (about 5 cups) small broccoli florets
3/4 pound whole wheat linguine
1/3 cup grated Asiago cheese (optional)
1/4 cup lemon juice
Preheat the oven to 450°F. Arrange salmon on a parchment-paper-lined baking sheet. Brush all over with 3 tablespoons of the dressing and sprinkle with salt and pepper. Toss broccoli and remaining 4 tablespoons dressing together in a large bowl. Scatter broccoli around salmon. Roast, stirring broccoli occasionally, until salmon is just cooked through and broccoli is just tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until just tender, about 10 minutes. Reserve 1/2 cup of the pasta water before draining linguine. Return linguine to the pot. Add reserved pasta water, cheese, lemon juice and broccoli. Toss thoroughly. Divide linguine mixture among plates then break fillets into large flakes and scatter over the top.
Per Serving: 490 calories (100 from fat), 11g total fat, 2.5g saturated fat, 60mg cholesterol, 520mg sodium, 58g carbohydrates (8g dietary fiber, 5g sugar), 35g protein.