Name: Tuscan salmon with whole wheat pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz Atlantic salmon fillet, skin-on, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 1 oz whole wheat linguine; 1/2 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; 3 1/4 cups water

Instructions

Prep 20 min · Cook 10 min

Place the cottage cheese, lemon juice, half the minced garlic, and a quarter of the salt in a blender. Blend until completely smooth and creamy.
Season the salmon fillet with half of 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 until the fish flakes easily. Remove the salmon and set aside. Done when opaque in the center and flakes easily, 145°F.
While the salmon cooks, bring the water and the remaining salt to a boil in a medium pot. Add the whole wheat linguine and cook for 9 to 10 minutes until al dente. Drain the pasta, reserving a splash of the cooking water.
In the same skillet used for the salmon, reduce the heat to medium. Add the remaining garlic and the sun-dried tomatoes. 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 the 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

Get a whole week of meals like this, planned for you

More dinner recipes