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.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.