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Salmon Steaks and Linguine with Cilantro Pesto

Red snapper, tuna, or orange roughy can easily be substituted for the salmon.


Makes 4 servings


Nonstick cooking spray
1-1/2 cups halved Brussels sprouts, cooked crisp-tender
2 cups sliced mushrooms
1 cup frozen tiny peas, thawed
1/2 cup thinly sliced celery
2 tablespoons lemon juice, divided
1-1/2 teaspoons dried dill weed, divided
4 small salmon steaks (3 to 4 ounces each)
8 ounces linguine, cooked and kept warm
Cilantro Pesto
Salt and black pepper


  1. Spray large skillet with cooking spray. Heat over medium heat until hot. Add Brussels sprouts, mushrooms, peas and celery; cook and stir about 5 minutes or until mushrooms are tender. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dill weed; remove from heat and keep warm.
  2. Sprinkle both sides of salmon with remaining 1 tablespoon lemon juice and remaining 1 teaspoon dill weed. Grill over medium-hot coals or broil 6 inches from heat source about 5 minutes on each side or until fish flakes easily when tested with fork.
  3. Mix linguine and Cilantro Pesto in bowl; add vegetable mixture and toss. Season to taste with salt and pepper. Spoon pasta onto serving plates; top with salmon. Garnish with lemon wedges, if desired.

Nutritional Information

Sodium 188 mg
Protein 32 g
Fiber 5 g
Carbohydrate 61 g
Cholesterol 46 mg
Saturated Fat 2 g
Total Fat 10 g
Calories from Fat 20 %
Calories 455

Dietary Exchange

Meat 2
Vegetable 3
Starch 3
Fat 1

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