Mediteranean salmon and noodle bowls

By bren_2

Ingredients

• 1 9-oz. pkg. refrigerated fettuccine
• 2 Tbsp. olive oil
• 1 lb. skinless, boneless 1-inch thick salmon, cut in 8 pieces
• Salt and ground black pepper
• 6 cups packaged fresh baby spinach
• 1/2 cup bottled roasted red or yellow sweet peppers
• 1/2 cup reduced-calorie balsamic vinaigrette salad dressing

Details

Servings 4

Preparation

Step 1

1. Prepare pasta according to package directions.

2. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with slat and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 12 minutes or until salmon flakes, turning once. Remove salmon; cover and keep warm. Add spinach, sweet peppers, and remaining oil to skillet. Cook and stir 1 to 2 minutes, until spinach is wilted. Drain pasta; add to skillet. Add dressing; toss to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon. Serves 4.

Nutrition Facts
Calories 508, Total Fat (g) 25, Saturated Fat (g) 5, Monounsaturated Fat (g) 10, Polyunsaturated Fat (g) 5, Cholesterol (mg) 108, Sodium (mg) 733, Carbohydrate (g) 39, Total Sugar (g) 1, Fiber (g) 3, Protein (g) 31, Vitamin A (DV%) 0, Vitamin C (DV%) 113, Calcium (DV%) 7, Iron (DV%) 18, Percent Daily Values are based on a 2,000 calorie diet