My Weight Loss Progress

Tuesday, February 22, 2011

Salmon & Noodle Bowl

This is one of my favorite recipes. Tastes like something you would order at a five star restaurant and takes less than 20 minutes to cook. You don't have to use the refrigerated pasta but it speeds up the process. This recipe is under 500 calories but varies depending on what type of pasta, vinaigrette, etc you use. It is also a very pretty dish. Try it for your next dinner party, you will not be disappointed. It only requires you to buy 5 ingredients and it makes 4 servings.

Salmon & Noodle Bowl
1 9oz. package refrigerated fettuccine
2 TBSP olive oil
1 Lb skinless boneless 1-inch salmon (I buy these frozen in a bag at Walmart)
Salt and ground pepper
6 C fresh spinach (1 large bag in the salad section)
1/2-1 C bottled roasted red peppers
1/3 C reduced calorie balsamic vinaigrette
Feta cheese

Prepare pasta according to package directions
Meanwhile brush 1 TBSP olive oil on salmon and sprinkle with salt & pepper.
Heat an extra large skillet and cook salmon over medium heat 8-12 minutes turning once. Remove salmon and keep warm under foil.
Add spinach, peppers, and remaining oil to skillet, cook and stir 1-2 minutes until spinach is wilted.
Drain pasta, add to skillet, add dressing and toss to coat.
Top with salmon and sprinkle with desired amount of feta cheese.

**Original found in Better Homes & Gardens magazine; watch the video here.


  1. I am loving your recipes...this looks delicious and a fun and different way to fix salmon, spinach and my kids favorite...pasta! I can't wait to try this. I'm going to see if I can tweak it to things I have on hand (don't have bottles of roasted red peppers).

    You are such a great mom and wife!! I love your zest for life and for having a desire to cook from scratch and feed your family well.

    Thanks for all of the great things you post and share with us! Enjoy your afternoon! Gotta run and shovel the driveway. We got 4 inches of snow last night and I just got home and I'm eating my lunch.

  2. Kimberly you could roast your own bell peppers. The red ones are sweeter but I'm sure you could do green or yellow too. Do you grow them in your garden?