This satisfying and flavorful dish is full of healthy ingredients, including salmon, wheat fettuccine, olive oil and marinara sauce. Use red pepper flakes if you prefer a little spice.
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3/4 lb. skinless salmon fillet
1/2 lb. whole wheat fettuccine
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon extra virgin olive oil
3 garlic cloves, minced
1 tablespoon anchovy paste
1/4 cup dry white wine
1, 14.5 ounce can no-salt-added diced tomatoes with juice
1/8 teaspoon crushed red pepper flakes, optional
2 scallions, white parts and 3 inches of the green, finely chopped
- Cut the salmon into 1-inch cubes and set aside.
- Cook the pasta according to package directions.
- While the pasta is cooking, heat the oil in a large non-stick skillet.
- Add the garlic and anchovy paste, and sauté for 2 minutes over medium heat.
- Stir in the wine, tomatoes and pepper flakes, if using. Simmer for 5 minutes.
- Add the scallions and salmon. Cover the skillet and poach for 2 minutes.
- Uncover and stir, making sure that the salmon is cooked through.
- Drain the pasta well and toss it with the salmon marinara. Garnish with parsley and serve immediately.
Nutrition information (per serving)
Makes 4 servings
Total fat: 6 g
Saturated fat: 1.5 g
Potassium: 490 mg
Cholesterol: 45 mg
Sodium: 390 mg
Carbohydrate: 52 g
Dietary fiber: 9 g
— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).