Dinner · Mediterranean · 15 min
Mediterranean Herb-Crusted Salmon with Whole Wheat Penne and Garlicky Bok Choy
- Calories
- 690
- Protein
- 37g
- Carbs
- 92g
- Fat
- 22g
Ingredients
- 94.4 g Atlantic salmon fillet
- 100.8 g whole wheat penne pasta
- 78.8 g bok choy
- 119.1 g fresh bean sprouts
- 1.8333 clove garlic
- 0.9143 tbsp extra-virgin olive oil
- 0.4583 each lemon
- 1.84 sprig parsley
- 0.2333 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C). Bring a pot of salted water to a boil.
- 02Cook whole wheat penne in boiling water until al dente, about 9 to 11 minutes. Drain pasta, reserving 2 tablespoons of pasta water.
- 03Place salmon fillet in a baking dish lined with parchment paper. Rub with half of the olive oil, half of the lemon zest, chopped parsley, salt, and cracked black pepper. Bake for 12 to 14 minutes until salmon flakes easily and reaches an internal temperature of 145°F (63°C).
- 04Heat remaining olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add bok choy and bean sprouts; sauté for 3 to 4 minutes until bok choy stems are tender-crisp.
- 05Toss drained penne into the skillet with sautéed greens, adding reserved pasta water, remaining lemon zest, salt, and pepper to coat.
- 06Transfer pasta and vegetables to a wide bowl, lay roasted herb-crusted salmon on top, and finish with fresh lemon juice before serving.
Cook it with the whole plan around it
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