Get a healthy dose of omega-3s with this delicious whole-grain pasta salad.
8 oz. salmon fillet, fresh or defrosted
6 oz. pasta of your choice (preferably whole-wheat or blended whole-wheat)
1 cup asparagus, cooked – cut into 2-inch pieces
1/4 cup raspberry vinegar
1/4 tsp pepper, black
1 clove garlic, minced
1 cup raspberries
2 T olive oil
1 T honey mustard
2 tsp sugar
In a small bowl, whisk together raspberry vinegar, olive oil, honey mustard, sugar, garlic and pepper. Rinse fish and pat dry. Brush 1 T of vinaigrette onto fish. Cover and chill the remaining vinaigrette.
Preheat broiler. Spray an unheated rack on a broiler pan with cooking spray. Broil fish 4 inches from heat until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per half-inch thickness. Turn once halfway through.
Meanwhile, cook pasta according to package directions, adding the asparagus for the last 2 minutes. Drain; rinse with cold water. Drain. Return pasta to pan. Add reserved vinaigrette; toss gently to coat. Flake cooked salmon and add to pasta along with berries. Sprinkle with scallions. Toss gently to mix. Serve on lettuce.