Roasted Salmon and Broccoli with Lemony Whole-Wheat Linguine

Serves 4

This simple dish is perfect for a quick weeknight meal. Toss the cooked pasta with a small handful of fresh herbs like parsley or chives, if you like.

Ingredients

4 (5-ounce) salmon fillets
7 tablespoons Whole Foods Market™ Organic Ginger Soy Vinaigrette
1/4 teaspoon sea salt
Ground black pepper to taste
3/4 pound (about 5 cups) small broccoli florets
3/4 pound whole-wheat linguine
1/3 cup grated Asiago cheese (optional)
1/4 cup lemon juice

Method

Preheat oven to 450°F. Arrange salmon in a single layer on a parchment-paper-lined baking sheet. Brush all over with 4 tablespoons of the dressing and season with salt and pepper. Toss broccoli and remaining 3 tablespoons dressing together in a large bowl. Scatter broccoli around salmon. Roast, stirring broccoli occasionally, until salmon is just cooked through and broccoli is just tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until just tender, about 10 minutes. Reserve 1/2 cup of the pasta water before draining linguine. Return linguine to pot. Add reserved pasta water, cheese, lemon juice and broccoli. Toss thoroughly. Divide linguine mixture among four plates then break fillets into large flakes and scatter over the top.

Nutrition

Per serving: 610 calories (130 from fat), 14g total fat, 3.5g saturated fat, 75mg cholesterol, 660mg sodium, 72g total carbohydrate (10g dietary fiber, 6g sugar), 44g protein

http://wholefoodsmarket.com/recipes/2406