Zesty Salmon with Spinach Fettuccine

By Lv2Cook

Ingredients

• 2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice divided
• 1 teaspoon olive oil
• 1 (12-ounce) skinned salmon fillet (1/2 inch thick) cut into 1/2-inch-wide strips
• Cooking spray
• 1 1/2 cups low-salt vegetable broth
• 4 teaspoons cornstarch
• 2 garlic cloves minced
• 2 tablespoons low-fat sour cream
• 4 teaspoons reduced-calorie stick margarine
• 1/4 cup chopped fresh parsley divided
• 4 cups hot cooked spinach fettuccine (about 8 ounces uncooked pasta)
• Lemon slices (optional)

Preparation

Step 1

Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily when tested with a fork, turning after 3 minutes. Set aside; keep warm.

Preheat broiler.

Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley.

Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired.

Serving Size: 1 cup pasta, 2 1/4 ounces fish, and 1/3 cup sauce