Name: Tuscan salmon with cottage cheese sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3.5 oz Atlantic salmon fillet, skin-on, patted dry, 1 inch thick; 3/4 tsp salt; 1/4 tsp black pepper; 1 oz linguine; 2/3 cup nonfat cottage cheese; 2 cloves garlic, minced; 2 tbsp sun-dried tomatoes in oil, drained and chopped; 1 oz fresh spinach, roughly chopped; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 4 2/3 cups water

Instructions

Prep 20 min · Cook 10 min

Bring water and a pinch of the salt to a boil in a small pot. Add the linguine and cook for 10 to 11 minutes until al dente. Drain the pasta, reserving a splash of the cooking water.
While the pasta water comes to a boil, place the cottage cheese, lemon juice, half the minced garlic, and a pinch of the salt in a blender. Blend until completely smooth and creamy.
Season the salmon fillet with half the remaining salt and all of the black pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Place the salmon in the skillet skin-side down and cook for 4 minutes until the skin is crisp. Flip and cook for 2 minutes more. Done when flakes easily and opaque in the center, 145°F.
Remove the salmon from the skillet and set aside. Reduce heat to medium and add the remaining garlic and sun-dried tomatoes to the same skillet. Cook for 1 minute until fragrant. Add the spinach and cook for 1 minute more until wilted.
Turn the heat to low. Pour the blended cottage cheese sauce into the skillet with the vegetables. Add the cooked pasta and a splash of reserved pasta water. Toss gently to coat for 1 minute until the sauce is warm but not boiling. Transfer the pasta to a plate, place the salmon on top, and spoon any remaining sauce over the fish.

Nutrition

Ingredients

Instructions

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