Zesty Salmon With Spinach Fettuccine Recipe

ingredients

2 teaspoons grated lemon rind
1/4 cup fresh lemon juice, divided
1 teaspoon olive oil
1 skinned (12 ounce size) salmon fillet (1/2" thick), cut into 1/2"-wide strips
non-stick 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)

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.

Preheat broiler.

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.

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.

nutrition data

386 calories, 8 grams fat, 50 grams carbohydrates, 31 grams protein per serving.

reviews & comments

RedCaboose REVIEW:
December 13, 2017

Easy, quick, delicious and a healthier version of similar, but heavier dishes. My lemon rind was too hard to zest, and I know that would have added some lovely brightness! I added just a touch of half & half at the end to give it some extra richness, which takes away from the leaner aspect a bit, but I would make this again.

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