Salmon and Herb Penne

Tonight’s dinner was yet another recipe found in Prevention magazine. I realized that I was out of garlic when I started making this… Whoops. I tried to cheat by using garlic-infused grapeseed oil instead of the olive oil & garlic. I don’t think it was as flavorful this way as it should have been. But it has promise, I could try it again the “correct” way.

The Ingredients:
4 oz whole wheat penne
1/4 c olive oil
1 c grape tomatoes, halved
5 cloves garlic, minced
1/2 c white wine or low-sodium chicken broth
3/4 lb boneless, skinless wild salmon fillet, cut into bite-size pieces
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano

The Instructions:
1. PREPARE pasta per package directions without adding salt.

2. HEAT oil in large skillet over medium-high heat while pasta cooks. Add tomatoes and garlic and cook 1 to 2 minutes. Raise heat to high and add wine (broth), salmon, basil, oregano, and cook until salmon is just opaque, about 4 minutes.

3. DRAIN pasta and add to skillet. Toss with tomatoes and salmon to combine. Divide equally among 4 bowls. Sprinkle with additional basil and oregano, if desired.

Serves 4

The Numbers:
385 cal, 21 g pro, 25 g carb, 3 g fiber, 20 g fat, 2.5 g sat fat, 47 mg chol, 111 mg sodium

From Prevention