Salmon Steaks with Linguine & Cilantro Pesto: A Delicious & Healthy Recipe

INGREDIENTS

Nonstick cooking spray 1‑1/2 cups halved Brussels sprouts, cooked crisp-tender 2 cups sliced mushrooms 1 cup frozen tiny peas, thawed 1/2 cup thinly sliced celery 2 tablespoons lemon juice, divided 1‑1/2 teaspoons dried dill weed, divided 4 small salmon steaks (3 to 4 ounces each) 8 ounces linguine, cooked and kept warm Cilantro Pesto (recipe) Salt and black pepper

PREPARATION:

1. Spray large skillet with cooking spray. Heat over medium heat until hot. Add Brussels sprouts, mushrooms, peas and celery; cook and stir about 5 minutes or until mushrooms are tender. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dill weed; remove from heat and keep warm.
2. Sprinkle both sides of salmon with remaining 1 tablespoon lemon juice and remaining 1 teaspoon dill weed. Grill over medium-hot coals or broil 6 inches from heat source about 5 minutes on each side or until fish flakes easily when tested with fork.
3. Mix linguine and Cilantro Pesto in bowl; add vegetable mixture and toss. Season to taste with salt and pepper. Spoon pasta onto serving plates; top with salmon. Garnish with lemon wedges, if desired.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Sodium 188 mg Protein 32 g Fiber 5 g Carbohydrate 61 g Cholesterol 46 mg Saturated Fat 2 g Total Fat 10 g Calories from Fat 20 % Calories 455 DIETARY EXCHANGE: Meat 2 Vegetable 3 Starch 3 Fat 1