How many salmon recipes do you have in your recipe box?
It’s been more than a few years that researchers have extolled the benefits of salmon as a super food. With all those omega-3 fatty acids, we’ve been encouraged to add more of it to our weekly menus.
Armed with this information, if you’re anything like me, you have more than one method of cooking this colorful fish.
I buy frozen wild caught salmon fillets from Costco. With just Mr. Mike and I in the house, I can take out a fillet or two before I leave for work and by the time I return home, they’ve thawed sufficiently in the refrigerator.
Week night meals can be challenging, but fillets of salmon topped with a rosemary and lemon gremotala take just minutes to roast in the oven.
A bag of frozen artichoke hearts cost me less than $2, so while the salmon roasts away, I prep my artichokes and pasta sauce using a handful of that same gremolata.
Simple ingredients make this an easy after work feast. All that’s left is to add our seafood to this artichoke packed pasta, and dinner is served.
Now you have one more salmon recipe you can add to your collection. Be sure to leave a comment, and share your favorite salmon dish. I love hearing from you!
~Kristi
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Serving Size: 4 Servings
Shake It Up! This is another one of those seafood recipes where you could easily swap the salmon for cod, tilapia or halibut.
Ingredients
- 4 ounces 100% Whole Grain Fettuccine Pasta, Cooked according to package directions, drained, reserving 1/2 cup liquid
- 2 tablespoons fresh rosemary, minced
- 1 lemon lemon zest, zested
- 2 cloves garlic, minced
- 16 ounces salmon fillets (4 each)
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 12 ounces frozen artichoke hearts
- 1 cup low sodium vegetable broth
- 4 tablespoons parsley, chopped
- 8 tablespoons Parmesan cheese, shredded
Instructions
- Preheat the oven to 375 degrees.
- Start pasta cooking on the stove according to pasta box directions, set aside 1/2 cup liquid after draining.
- Combine rosemary, lemon zest and garlic in a bowl.
- Line a cookie sheet with foil. Spray foil with cooking spray, then top with salmon. Spread 1/2 the salmon with the rosemary mixture and bake for 15 - 20 minutes until salmon is just cooked through. The thickest part should just barely break apart with a fork.
- Preheat a nonstick skillet over medium high heat with olive oil. Add onions and sauté for 5 - 6 minutes to soften, stirring frequently. Add artichokes and remaining rosemary mixture. Cook for another 5 - 6 minutes. Add vegetable broth and simmer until broth reduces by half about 5 minutes.
- Toss artichoke mixture with pasta. Add reserved pasta broth as needed to thicken if pasta is too dry.
- Serve with salmon.
Notes
Calories: 463kcal Weight Watchers PointsPlus 12 Saturated fatty acids: 4.29g Monounsaturated fatty acids: 6.36g Polyunsaturated fatty acids: 3.41g Total fat: 14.07g Calories from fat: 126 Cholesterol: 139mg Carbohydrate, by difference: 31.09g Total dietary fiber: 6.39g Protein: 50.85g Total lipid (fat): 16.11g Water: 217.96g Ash: 5.34g Total sugars: 2.00g Calcium: 249mg Iron: 3.78mg Magnesium: 101mg Phosphorus: 584mg Potassium: 916mg Sodium: 1055mg
2.6http://motherrimmy.com/salmon-filets-with-lemony-artichokes-and-pasta-recipe/Mother Rimmy�s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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