Linguine with Salmon and Peas


A lot of people cut carbs in an attempt to eat healthy. Breads and pastas are seen as the enemy, to be avoided at all costs. In my (non-professional) opinion, avoiding any food is a bad idea. Moderation is key. I eat a piece of chocolate every day after lunch and I don’t feel bad about it because it’s just one piece. It curbs my craving and I don’t feel like I’m depriving myself.

It’s also very important to pay attention to serving sizes. Most meals where pasta is the main dish include multiple servings – and that’s where you can get into trouble. However, if you pair pasta with vegetables and protein, like in this linguine recipe, you can curb your cravings and still enjoy it!

This recipe is also a great way to use leftover salmon, which can be hard to reheat because it dries out. The moisture from the sauce – made from reserved starchy pasta water, a small amount of butter, and lemon juice – keeps the salmon from drying out when it’s reheated.

Linguine with Salmon and Peas

Preheat oven to 350 degrees Fahrenheit. Spray a baking pan with cooking spray and place ½ pound filet of salmon skin side down on the pan. Sprinkle with a pinch of salt and pepper and ¼ teaspoon lemon zest. Bake in oven for 20 minutes or until the fish is flaky. Meanwhile, cook ½ pound linguine according to package direction, reserving 1 cup of pasta water.

When salmon and pasta are done, heat 1/3 cup pasta water in a medium sauté pan. Add the linguine, 1 tablespoon butter, juice of ½ a lemon, and 1 ½ cups frozen peas. Sauté, stirring frequently, until peas are bright green and cooked, about 2 minutes. Add the salmon, breaking into small pieces, and serve warm.

Yield: 3 servings. Per Serving: $1.75, 418 calories, 8g fat, 63g carbs, 23g protein.