Salmon Pasta with Squash and Tomatoes

Nellie's Salmon Pasta with Squash and Tomatoes Recipe

Makes 6 servings

Ingredients
18 ounces salmon
12 ounces whole wheat pasta
2 cups yellow squash
1 cup zucchini
1 cup grape tomatoes
1 onion
3 cloves garlic
1/2 cup cilantro, chopped
1 1/2 cups fat free yogurt
2 tbsp butter
1/2 cup lime juice
1/2 cup broth (seafood or whatever)
Directions

1. Prepare fish, lightly brush with evoo and salt and pepper, set aside.

2. Slice Veggies

3. Put Pasta on to boil

4. melt butter in large skillet

5. place squash, zucchini, tomatos, garlic, cilantro and onion in skillet

6. put lid on skillet and steam/saute about 10 minutes, stirring gently occasionally.

7. Add lime juice, broth and yogurt, mix gently and remove from heat.

8. Brush salmon lightly with olive oil and place in hot pan, lightly sear and remove when fully cooked.

Plate by layering pasta, veggies and then salmon, pour a little extra sauce on the top of the fish and enjoy, this dish keeps well in the fridge for up to 5 days, but does not freeze well, the whole wheat pasta noodles have an odd consistency after being defrosted. If you use enriched pasta this would not be an issue.



Nutrition Facts
Serving Size 284.1g
Amount Per Serving
Calories 475
Calories from Fat 145
Daily Value*
Total Fat 16.1g/25%
Saturated Fat 4.7g/24%
Trans Fat 0.0g
Cholesterol 65mg/22%
Sodium 143mg/6%
Total Carbohydrates 51.3g/17%
Dietary Fiber 6.0g/24%
Sugars 8.5g
Protein 30.4g