Salmon With Whole Wheat Pasta

Dotdash Meredith

Roasted peppers and tomatoes offer a concentrated sweetness in a chunky sauce that perfectly ties together whole-grain pasta and salmon.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

1 pound fresh or frozen skinless salmon fillets, cut into 4 pieces
2 medium yellow and/or green sweet peppers, cut into 1-inch pieces
8 ounces cherry tomatoes, halved (1½ cups)
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
6 ounces dried whole-grain pasta (such as linguine, fettucine or penne) (optional)
2 tablespoons dry white wine
2 tablespoons balsamic vinegar
⅓ cup snipped fresh basil

Directions

Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Set aside. Preheat the oven to 425°F. In a 15x10x1-inch baking pan, combine sweet pepper pieces and tomatoes. Drizzle with olive oil and sprinkle with half of the rosemary, the salt and black pepper. Toss to coat. Roast, uncovered, for 20 minutes.
Meanwhile, if desired, cook pasta according to package directions; drain and keep warm.
Remove pan from oven. Stir wine and balsamic vinegar into vegetable mixture. Add salmon pieces to pan and turn to coat with wine mixture. Return to oven and roast about 10 minutes more or until salmon flakes easily when tested with a fork.
To serve, divide pasta among four plates. Top pasta with vegetable mixture and sprinkle with basil. Place salmon on vegetables, and sprinkle with remaining rosemary.

Nutritional Information

Per Serving: 468 calories; 20 g fat (4 g sat, 10 g mono); 67 mg cholesterol; 43 g carbohydrate; 8 g total sugars; 30 g protein; 2 g fiber; 223 mg sodium; 866 mg potassium

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