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 white kidney or 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.
Nutritional Facts:
2 cups: 863 calories, 51g fat (8g saturated fat), 84mg cholesterol, 215mg sodium, 61g carbohydrate (4g sugars, 7g fiber), 41g protein.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.