White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe.
Tuscan Salmon Pasta
Tuscan Salmon Pasta
Prep Time
20 min
Yield
2 servings
Ingredients
- 4 ounces uncooked linguine
- 1 salmon fillet (10 ounces), cut into 1-inch cubes
- 1 teaspoon minced fresh rosemary
- 5 tablespoons olive oil, divided
- 3/4 cup cannellini beans, rinsed and drained
- 2 small plum tomatoes, chopped
- 6 garlic cloves, minced
- Salt and pepper to taste
Directions
- Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
- Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.
Nutrition Facts
2 cups: 863 calories, 51g fat (8g saturated fat), 84mg cholesterol, 215mg sodium, 61g carbohydrate (4g sugars, 7g fiber), 41g protein.
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