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|
|Salt and black pepper|
- 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.
- 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.
- 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.
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||20 %|
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