A healthy dish cooked with citrus and herbs, fresh ingredients and big flavor. Perfect for an easy lunch or a light dinner.
Serves 4. Per Serving:
345 Cal | 41 Carbs | 12g Fat | 21g Protein | 281mg Sodium | 11g Sugar
8 oz Salmon
2 cups Linguini
2 medium Zucchini (cut into strips)
2 medium Yellow Squash (cut into strips)
1 small Eggplant (cut into strips)
1 Red Bell Pepper (cut into strips)
1 medium Red Onion (chopped)
1 clove Garlic (minced)
8 sprigs of fresh Thyme (1Tbsp dried)
5 leaves fresh Basil
1 tsp dried Oregano
2 Tbsp EVOO (separated)
¼ cup Reduced-Fat Feta Cheese
¼ tsp Salt
1 Tbsp Black Pepper
Juice from 4 Lemons
Fresh Parsley Water
In a large pot, bring water to a boil and add linguini. Boil 10–12 minutes, drain pasta and set aside in a small bowl.
In a large skillet, add 1 Tbsp EVOO, red onion, garlic, 3 leaves of basil, oregano, and 5 sprigs of thyme (2 tsp), sauté on medium heat until onions are translucent. Add juice from 3 lemons. Add red pepper and sauté 2 minutes. Add eggplant, zucchini and yellow squash. Reduce heat, add 1/8th cup of water and cook until vegetables are tender. Salt and pepper to taste.
In a medium pan, add 1 Tbsp EVOO, 2 basil leaves, 3 sprigs of thyme, juice from 2 lemons and salmon. Cook on medium heat until the salmon is cooked through (8–10 minutes). Salt and pepper to taste.
On individual plates, serve a cup of vegetables, ½ cup of pasta and 2 oz of salmon. Top with reduced-fat feta, a lemon wedge and sprig of parsley.