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Quinoa Crusted Salmon with Pesto Linguine
Prep: 20 minutes
Bake/Cook: 10 minutes • Serves: 2
Salmon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose or rice flour
1/2 cup dry uncooked quinoa, rinsed and drained
2 large egg whites
Linguine
2 teaspoons extra virgin olive oil
1 medium eggplant, cut into 1/2-inch pieces
1/4 cup refrigerated prepared pesto
1/4 cup drained oil-packed julienne-cut sundried tomatoes
1. Preheat oven to 350°; spray rimmed baking pan with cooking spray. Sprinkle salmon with salt and pepper.
2. Place flour in wide, shallow dish; place quinoa in second wide, shallow dish. In third wide, shallow dish, whisk egg whites and 1 teaspoon water. Dip salmon in flour to coat all sides, shaking off excess, then in egg white mixture, allowing excess to drip off, then in 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. Prepare linguine as label directs; reserve 1/4 cup cooking water and drain.
4. In large skillet, heat oil over medium-high heat. Add eggplant; cook 6 minutes or until golden brown, stirring occasionally after the first minute. Add linguine, pesto and tomatoes; toss, adjusting consistency with reserved cooking water, if necessary. Serve linguine mixture topped with salmon and additional pesto, if desired.
Approximate nutritional values per serving (1 salmon fillet, 1/2 linguine mixture):
788 Calories, 34g Fat, 5g Saturated Fat, 88mg Cholesterol, 939mg Sodium,
74g Carbohydrates, 7g Fiber, 8g Sugars, 0g Added Sugars, 49g Protein
