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An easy, omega-3-rich one-dish meal with flavors that smack of early summer.
10 ounces salmon, skin on (either one large 10-oz. fillet or 2 smaller ones)
¼ cup Smart Balance® Cooking Oil
1/2 cup scallions, sliced
2 cups chopped tomatoes
3 tablespoons fresh lemon juice (about 2 lemons)
1/8 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon salt
10 ounces whole-wheat (or other whole grain) penne
1 pound asparagus, chopped into 1-inch pieces (about 3 cups)
3 tablespoons fresh basil, chopped (or more, to taste)
Bring large and medium pots of water to boil, adding a dash of salt to each.
Add salmon to the medium pot of water; simmer (do not boil) on low 6 to 7 minutes until cooked through. Remove and let cool. When cool, remove skin and set aside.
Heat Smart Balance® Cooking Oil in a large skillet. Add scallions and tomatoes, sauté 2-3 minutes. Add lemon juice. Season with pepper to taste and add the salt. Set aside.
Cook pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
Add basil, mix well. Break salmon into pieces and toss gently with the rest of the pasta mixture. Serve immediately.
Makes 4 servings.
Nutrition Per Serving:
Calories 497 kcal
Fat 18 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 6 g
Mono Fat 9 g
Cholesterol 30 mg
Sodium 212 mg
Carbohydrates 63 g
Dietary Fiber 12 g
Total Sugars 8 g
Protein 27 g