Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (4 oz each) salmon fillets | ||
| 2 tbsp. fresh lemon juice | ||
| 8 oz. brown rice spaghetti | ||
| ½ c. roasted red peppers | ||
| ¼ c. Hy-Vee grated Parmesan cheese | ||
| 1 tbsp. Hy-Vee cornstarch | ||
| 2 garlic cloves | ||
| 1 c. Hy-Vee reduced-sodium chicken broth | ||
| 2 tbsp. flat leaf parsley | ||
| 2 tbsp. cilantro | ||
| ¼ c. Hy-Vee fat-free half-and-half |
Directions
- Preheat oven to 400 degrees.
- Place salmon fillets in baking dish; sprinkle with lemon juice. Bake, uncovered, 15 minutes or until salmon flakes easily with a fork.
- Prepare pasta according to package directions; drain and set aside.
- Meanwhile, puree red pepper, Parmesan, cornstarch, garlic cloves, broth, parsley and cilantro in a blender until smooth.
- Pour red pepper sauce into a skillet and bring to a boil. Reduce heat, stir in half-and-half and keep warm.
- Mix 1-1/2 cups red pepper sauce with pasta.
- Divide pasta among 4 plates and top each with salmon fillet. Drizzle each with remaining red pepper sauce.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 70mg
- Sodium: 460mg
- Total Carbohydrates: 52g
- Protein: 31g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 15%
0%
Iron 30%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.