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Salmon-Pasta Toss

Betty Crocker Cookbook for Women shares a recipe! Salmon dinner, complete with veggies, can be on your dinner table in just 30 minutes.

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( 11 Ratings)

11 Ratings

5 Stars 18%

4 Stars 36%

3 Stars 18%

2 Stars

1 Stars 18%

Member Reviews ( 8 )

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

8: oz uncooked linguine

1: tablespoon olive oil

12: oz skinless salmon fillets, cut into 1-inch pieces

1: cup sliced fresh mushrooms

12: asparagus spears, cut into 1-inch pieces

2: cloves garlic, finely chopped

1/4: cup chopped fresh or 2 teaspoons dried basil leaves

12: grape tomatoes

2: medium green onions, sliced (2 tablespoons)

4: teaspoons cornstarch

1: cup Progresso® chicken broth (from 32-oz carton)

1/4: cup shredded Parmesan cheese

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Directions

1 Cook and drain linguine as directed on package, omitting salt.
2 Meanwhile, in 12-skillet nonstick, heat oil over medium heat. Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart). Remove from skillet.
3 Increase heat to medium-high. Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes. Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
4 In 2-cup glass measuring cup, stir cornstarch into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon. Serve over linguine. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

If the salmon you purchased has skin, remove the skin before cutting the salmon into pieces. To do this, place the fillet, skin side down, on a cutting board. Using a sharp knife, cut between the flesh and skin, angling knife down toward the skin and using a sawing motion. Grip the skin tightly with the other hand after a small portion has been removed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 410mg; 410%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 5g 5% Sugars 3g 3% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 10%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 7/23/2009 6:27:22 PM REPORT ABUSE audrearvt said:

Rating:

This was okay. I used broccoli instead of asparagus. It smelled really good, but the end result was kind of bland. It didn't really ever get thick and it was more oily than I would of liked.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:51:08 AM REPORT ABUSE supergirl8 said:

Rating:

I thought this was delicious. I used oil spray instead of oil and I didn't have cornstarch so I used about a tablespoon of flour. It wasn't thick but it wasn't runny.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:50:46 AM REPORT ABUSE chichistewart said:

Rating:

I love this dish. The mixed texture between the fish, asparagus, and pasta makes it very different. I really like how creamy the sauce is. I plan to make this again to impress my mother in law- yes it is that good. In the instructions it doesn't say to season the fish, but use what ever seasonings you like to make it personal.

This reply was: Helpful Inspiring