Quinoa-Crusted Salmon over Mediterranean Pesto Linguine
1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; reserve 1 cup cooking water; drain and return to saucepot.
2. Sprinkle salmon with ½ teaspoon salt and ¼ teaspoon pepper. Place flour in wide, shallow dish; place quinoa in second wide, shallow dish. In third wide, shallow dish, whisk egg whites and water. Dip salmon in flour, shaking off excess, then into egg white mixture and quinoa to coat all sides. Place salmon on prepared pan; spray with cooking spray. Bake salmon 8 minutes or until internal temperature reaches 145° and coating is golden brown.
3. In large skillet, heat oil over medium-high heat; add eggplant and remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook 1 minute, undisturbed; cook 5 minutes or until golden brown, stirring occasionally.
4. Add pesto, tomatoes and eggplant to pasta; toss to combine, adjusting consistency with reserved cooking water, if necessary. Serve pasta topped with salmon; sprinkle with cheese and serve with additional pesto, if desired.
- 30 g Fat
- 5 g Saturated fat
- 88 mg Cholesterol
- 897 mg Sodium
- 80 g Carbohydrates
- 5 g Fiber
- 48 g Protein
Directions
1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; reserve 1 cup cooking water; drain and return to saucepot.
2. Sprinkle salmon with ½ teaspoon salt and ¼ teaspoon pepper. Place flour in wide, shallow dish; place quinoa in second wide, shallow dish. In third wide, shallow dish, whisk egg whites and water. Dip salmon in flour, shaking off excess, then into egg white mixture and quinoa to coat all sides. Place salmon on prepared pan; spray with cooking spray. Bake salmon 8 minutes or until internal temperature reaches 145° and coating is golden brown.
3. In large skillet, heat oil over medium-high heat; add eggplant and remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook 1 minute, undisturbed; cook 5 minutes or until golden brown, stirring occasionally.
4. Add pesto, tomatoes and eggplant to pasta; toss to combine, adjusting consistency with reserved cooking water, if necessary. Serve pasta topped with salmon; sprinkle with cheese and serve with additional pesto, if desired.
