Salmon and Linguine in Lemon Dill Sauce
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Salmon and Linguine in Lemon Dill Sauce
Salmon and Linguine in Lemon Dill Sauce
4 (4- oz.) salmon fillets
1 medium shallot, peeled and minced
1 tbsp. chopped fresh dill or 1 tsp. dried, divided
Salt and freshly ground pepper
2 tbsp. butter
3 tbsp. lemon juice, divided
1 (9- oz.) container refrigerated Alfredo sauce (regular or light), divided
1 (11- oz.) package refrigerated linguine

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Rinse fish and pat dry. Rub shallot and half of the dill onto the surface of the fish and sprinkle with salt and pepper. Sauté in butter over medium heat for about 5 to 8 minutes per side or until cooked to an internal temperature of 150°F.

2. Add 1½ tbsp. lemon juice and 1/4 cup Alfredo sauce to the skillet and cook fish, skin side up, for 3 to 4 minutes or until sauce is hot and bubbly.

3. Meanwhile, cook pasta according to package directions. Drain well and toss with remaining Alfredo sauce, dill and lemon juice. Place on a platter and top with fish. Makes 4 servings.

Nutritional Information:
620 calories, 35 g protein, 33 g total fat (12 g sat.), 47 g carbohydrate, 2 g fiber, 4 g sugar, 105 mg cholesterol, 1410 mg sodium, 15 points