Salmon Steaks and Linguine with Cilantro Pesto


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

Yield

Makes 4 servings

Ingredients

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

Preparation

  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

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

Dietary Exchange

Starch 3
Vegetable 3
Meat 2
Fat 1

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