Ingredients
- Juice of 1 orange
- 3 teaspoons extra virgin olive oil, divided
- 1 teaspoon of honey
- 1 teaspoon of mustard
- Kosher salt and freshly ground black pepper
- 6 ounces skinless salmon fillet
- 1/4 cup whole wheat linguine
- 6 asparagus, chopped
- 1/4 medium onion, chopped
- 1 garlic clove, chopped
- 2 tbsp chopped fresh parsley
- 2 fresh basil leaves, thinly sliced
- 1/3 tbsp freshly grated pecorino
Directions
- In a small bowl, mix the orange juice, 1 teaspoon of olive oil, honey and mustard. Season with salt and pepper.
- In a medium skillet over medium heat, heat 1 teaspoon of olive oil. Add the salmon and cook for 4 minutes. Turn salmon over, add orange sauce and proceed cooking until salmon is golden and cooked through, about 4 more minutes. Season with salt and pepper and transfer to a plate.
- In a medium pot of boiling salted water, cook pasta al dente, about 5 minutes. Add asparagus and proceed cooking for an additional 2 minutes. Drain the pasta and asparagus and place in a bowl.
- In a medium skillet over medium heat, heat the remaining 1 teaspoon of olive oil. Add the onion, garlic, parsley and basil and cook, stirring occasionally, about 3 minutes. Add the onion and garlic mixture to the pasta, sprinkle with cheese, season with salt and pepper and blend.
- Serve the salmon with the pasta with asparagus.
Recipe and photo courtesy of What’s Cooking? USDA mixing bowl.
Nutrition Facts
2 servings
Amount per serving
Calories
273
%DV* | |
Total fat content 14g | |
Saturated fat 2 gr | |
Trance Fat | |
cholesterol 48mg | |
Sodium 157 mg | |
Total carbohydrates 14g | |
Dietary fiber 4g | |
Sugars 11h | |
Added sugars 4g | |
Protein 22h | |
Vitamin D 9 mcg | |
Calcium 83 mg | |
Iron 3 mg | |
Potassium 599 mg |
*Day by day percentages are included where available. They’re based on 2 thousand
calorie weight loss plan. Your every day value could also be higher or lower depending in your caloric needs.