Heat olive oil in a large skillet over medium-high heat. Season both sides of salmon fillets with lemon pepper seasoning.
Linguini Alfredo with Pan-Seared Salmon
Servings and Ingredients
|1 tbsp. Hy-Vee Select extra-virgin olive oil|
|4 (6-oz. each) salmon fillets|
|1 tbsp. Hy-Vee lemon pepper seasoning|
|1 c. baby portabella mushrooms, sliced|
|1 c. Hy-Vee frozen sweet peas|
|8 oz. Hy-Vee linguini|
|1 c. Prego home-style Alfredo sauce|
Things To Grab
- Meat thermometer
- Large saucepan
- Working in 2 batches, tilt pan away and place 2 fillets on side of pan without oil. Move pan is a circular motion on cooktop to spread oil around pan and under fillets. Cook for 2 minutes. Flip salmon, reduce heat to medium, and cook until internal temperature reaches 145 degrees or fish easily flakes with a fork; remove from pan and set aside. Repeat with remaining 2 fillets.
- Add mushrooms and peas to skillet and sauté until mushrooms have wilted and are tender, about 3 to 4 minutes.
- Meanwhile, cook pasta according to package directions. Drain and stir in Alfredo sauce; set aside.
- Combine cooked vegetables with pasta mixture. Serve pasta with salmon fillet.
560 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 100mg
- Sodium: 780mg
- Total Carbohydrates: 50g
- Protein: 45g
Vitamin A 8%
Vitamin C 4%
Hy-Vee Seasons Summer 2013.