Lisa's Salmon Ricotta Broccoli Linguini
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 350 g salmon (About 2 good sized boneless & skinless fillets)
- 2 teaspoons fresh lemon juice
- 200 g linguine (I use whole wheat)
- 2 cups broccoli, chopped
- 1⁄2 cup reduced-fat ricotta cheese
- 1⁄4 cup reduced-fat parmesan cheese
- 1⁄3 cup skim milk
- 1 clove garlic, minced
- 1⁄2 teaspoon black pepper
Directions
- Brush salmon fillets evenly with lemon juice, and bake for 10-20 mins (depending on thickness of fillets) at 400 F, or until fish flakes easily with a fork.
- Let cool slightly, and crumble fish into bite sized pieces.
- Meanwhile, put ricotta cheese, parmesan cheese, milk, garlic and pepper into a blender and blend until smooth.
- Then pour into a saucepan over low heat until warmed (do not let boil.) If sauce seems too thick, add small amounts of milk until it reaches desired consistency.
- Steam broccoli chopped into small pieces until just tender, and stir into cheese sauce.
- Cook pasta in a large pot of boiling water until el dente.
- Toss pasta and cheese/broccoli mixture until well mixed.
- Gently stir in salmon pieces, or if desired, sprinkle on top of individual plates before serving.
- Serve Immediately.
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