Quinoa-Crusted Salmon over Pesto Linguine
Persons
4
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- Nonstick Cooking Spray
- 4 Skinless Salmon Fillets (5 - 6 Oz. each)
- 1/2 C. All-Purpose Flour
- 3/4 C. Dry Uncooked Quinoa
- 3 Large Egg Whites
- 1 tsp. Water
- 8 Oz. Box Linguine
- 2 tsp. extra virgin olive oil
- 1 Medium Eggplant], cut into 1/2-inch pieces
- 1/2 C. Oil-Packed Julienne-Cut Sundried Tomatoes, drained
- 1/2 C. Pesto
- Salt & Pepper, to taste
Instructions
- Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat.
- Place flour in wide, shallow dish; place quinoa in second wide, shallow dish. In third wide, shallow dish, whisk egg whites and water. Dip salmon in flour to coat all sides, shaking off excess, then into egg white mixture and quinoa to coat all sides. Place salmon on prepared pan; sprayed with cooking spray. Bake salmon 7 to 8 minutes or until internal temperature reaches at least 145° and coating is golden brown.
- Meanwhile, prepare Pasta as label directs; reserve 1/4 cup cooking water, drain and return to pot.
- Meanwhile, in large skillet, heat oil over medium-high heat; add eggplant, salt and pepper. Cook 1 minute, undisturbed; cook 5 minutes longer or until golden brown, stirring occasionally.
- Add tomatoes, pesto and eggplant to pasta; toss to combine, adjusting consistency with reserved cooking water, if necessary. Serve pasta topped with salmon; sprinkle with cheese and serve with additional pesto, if desired.
Quinoa-Crusted Salmon over Pesto Linguine is filled with flavor! Salmon has a buttery texture that will melt in your mouth. If you love a good breaded fish, then you’ll also love this Lemon-Crumbed Cod.
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