Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.

Recipe by Cooking Light September 2008

Gallery

Credit: Beau Gustafson; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

Instructions Checklist
  • Preheat broiler.

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  • Cook pasta according to package directions, omitting salt and fat.

  • Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.

  • Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.

Nutrition Facts

231 calories; calories from fat 30%; fat 7.7g; saturated fat 1.6g; mono fat 2.7g; poly fat 2.3g; protein 20.3g; carbohydrates 19.3g; fiber 1.8g; cholesterol 49mg; iron 1.3mg; sodium 310mg; calcium 56mg.
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