Cook linguine according to package directions, adding broccoli florets during the last 5 minutes of cooking. Drain; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A healthy dinner can be on the table in just 25 minutes when you make Dietitian Amanda’s Creamy Salmon Linguine recipe.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ package(s) (16-oz.) Hy-Vee whole wheat linguine, uncooked | ||
| 1 bunch(es) fresh broccoli, cut into florets | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| 2 clove(s) garlic, minced | ||
| 2 c. Hy-Vee fat-free half-and-half | ||
| 2 tbsp. fresh lemon juice | ||
| 1 c. Hy-Vee shredded Parmesan cheese | ||
| 3 tbsp. fresh basil, chopped | ||
| 2 tbsp. Gustare Vita capers, drained | ||
| 1 lbs. fully cooked salmon, flaked | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 2 tsp. lemon zest |
Things To Grab
- Large stockpot
- Colander
- Large skillet
- Whisk
Directions
In a large skillet, melt butter over medium heat. Add garlic. Cook and stir for 30 seconds to 1 minute or until fragrant. Stir in half-and-half and lemon juice. Bring to a simmer; reduce heat. Simmer, stirring constantly, 1 to 2 minutes or until slightly thickened.
Stir in Parmesan, basil, and capers. Continue cooking until cheese has melted. Add cooked and flaked salmon and continue cooking until heated through. Remove from heat. Toss sauce with linguini and broccoli and lemon zest until well combined. Serve immediately.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 85mg
- Sodium: 440mg
- Total Carbohydrates: 39g
- Protein: 38g
Daily Values
0%
Iron 15%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 20%