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Salmon-Pasta Toss
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Prep Time:
25 minutes
Total Time:
25 minutes
Whip up a quick and delicious salmon and veggie dinner in just 30 minutes with this easy recipe from Betty Crocker Cookbook for Women!
Ingredients:
  • 8 oz uncooked linguine
  • 1 tablespoon olive oil
  • 12 oz skinless salmon fillets, cut into 1-inch pieces
  • 1 cup sliced fresh mushrooms
  • 12 asparagus spears, cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped fresh or 2 teaspoons dried basil leaves
  • 12 grape tomatoes
  • 2 medium green onions, sliced (2 tablespoons)
  • 4 teaspoons cornstarch
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup shredded Parmesan cheese
Instructions:
  • Prepare linguine according to package instructions, without adding salt.
  • In a 12-inch nonstick skillet, heat oil over medium heat. Cook salmon for 4 to 5 minutes, gently stirring frequently, until the salmon flakes easily with a fork (it may break apart). Remove salmon from the skillet.
  • Turn up the heat to medium-high. Toss in the mushrooms, asparagus, and garlic into the skillet. Stir and cook for 2 minutes. Add basil, tomatoes, and onions to the mix. Continue to cook and stir for an additional minute.
  • Combine cornstarch with broth in a 2-cup glass measuring cup and add to the vegetable mixture. Cook until the sauce thickens and becomes bubbly, then stir in the salmon. Serve the mixture over linguine and sprinkle with cheese before serving.

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