Zesty Salmon With Spinach Fettuccine Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 teaspoons Grated lemon rind
1/4 cup Fresh lemon juice, divided
1 teaspoon Olive oil
1 Skinned (12-ounce) salmon fillet (1/2" thick), cut into 1/2"-wide strips
Cooking spray
1 1/2 cup Low-salt vegetable broth
4 teaspoons Cornstarch
2 cloves garlic, minced
2 tablespoons Low-fat sour cream
4 teaspoons Reduced-calorie stick margarine
1/4 cup Chopped fresh parsley, divided
4 cups Hot cooked spinach fettuccine
Lemon slices (optional)

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Directions:

Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily when tested with a fork, turning after 3 minutes. Set aside; keep warm.

Preheat broiler.

Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley.

Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired.

CALORIES 408 (30% from fat); FAT 13.4g (sat 2.6g, mono 5.8g, poly 2.9g); PROTEIN 25.6g; CARB 45.4g; FIBER 2.5g; CHOL 61mg; IRON 2.6m

This recipe from CDKitchen for Zesty Salmon With Spinach Fettuccine serves/makes 4

Recipe ID: 37227

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