Salmon With Whole Grain Pasta

By miss5elements

Prep: 10 min Roast: 30 min
468 cal, 20g total fat (4g sat fat), 67mg chol., 223mg sodium, 43g carb, 2g dietary fiber, 30g protein

Ingredients

• 1 lb fresh or frozen skinless salmon fillets, cut into 4 pieces
• 2 medium yellow and/or green sweet peppers, cut into 1" pieces
• 1.5 c cherry tomatoes, halved
• 2 T EVOO
• 1 t snipped fresh rosemary
• 1/4 t salt
• 1/4 t freshly ground black pepper
• 6 oz dried whole grain pasta (linguine, fettucine, or penne)
• 2 T dry white wine
• 2 T balsamic vinegar
• 1/3 c snipped fresh basil

Preparation

Step 1

1. Thaw salmon if frozen. Rinse salmon, pat dry w/paper towels. Set aside. Preheat the oven to 425F. In a 15x10x1" baking pan combine sweet pepper pieces and tomatoes. Drizzle w/olive oil and sprinkle w/half of the rosemary, the salt, and black pepper. Toss to coat. Roast, uncovered, for 20 minutes.

2. Meanwhile, cook pasta according to package directions, drain and keep warm.

3. Remove pan from oven. Stir wine and balsamic vinegar into vegetable mixture. Add salmon pieces to pan and turn to coat with wine mixture. return to oven and roast about 10 minutes more or until salmon flakes easily when tested with a fork.

4. To serve, divide pasta among four plates. Top pasta with vegetable mixture and sprinkle with basil. Place salmon on vegetables and sprinkle with remaining rosemary.