Lemony Vegetable Salmon Pasta
- 1 pound salmon fillet
- juice of 1 lemon, divided
- 2 cups broccoli florets
- 2 medium carrots, thinly sliced
- 1 cup reduced-sodium chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 cups cooked whole-wheat pasta
In large nonstick skillet, cover salmon with water. Add juice of lemon. Bring to a boil; reduce heat and simmer 10 to 12 minutes or until fish flakes easily with fork. Remove salmon; cool enough to remove skin and flake fish. Discard liquid and, in clean skillet, combine broccoli, carrots, chicken broth and sesame oil. Bring to a boil. Reduce heat; cover and briskly simmer 5 minutes or until vegetables are just tender. Combine cornstarch with remaining juice of lemon; stir into vegetable mixture. Cook, stirring until mixture thickens. Add cooked pasta and reserved salmon; heat. Serve with lemon wedges, if desired.
Nutritional Analysis per serving:
Calories: 251 * total fat: 3 g (saturated fat: 0 g * unsaturated fat: 2 g) * cholesterol: 23 mg
sodium: 204 mg * total carbohydrate: 40 g (dietary fiber: 6 g * sugar: 4 g) * protein: 16 g
Recipe contributed by St. Mary's Hospital Cardiac Wellness Team
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