Roasted Salmon and Broccoli with Lemony Linguine
- 1 1/4 pound boneless salmon fillet, skin removed
- 7 tablespoons prepared ginger soy vinaigrette, divided
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 3/4 pound (about 5 cups) small broccoli florets
- 3/4 pound whole wheat linguine
- 1/3 cup grated Asiago cheese (optional)
- 1/4 cup lemon juice
Preheat the oven to 450°F.
Arrange salmon on a parchment-paper-lined baking sheet.
Brush all over with 3 tablespoons of the dressing and sprinkle with salt and pepper.
Toss broccoli and remaining 4 tablespoons dressing together in a large bowl.
Scatter broccoli around salmon.
Roast, stirring broccoli occasionally, until salmon is just cooked through and broccoli is just tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Add linguine and cook until just tender, about 10 minutes.
Reserve 1/2 cup of the pasta water before draining linguine.
Return linguine to the pot.
Add reserved pasta water, cheese, lemon juice and broccoli.
Toss thoroughly.
Divide linguine mixture among plates then break fillets into large flakes and scatter over the top.
See our Terms of Service.
- 1 1/4 pound boneless salmon fillet, skin removed
- 7 tablespoons prepared ginger soy vinaigrette, divided
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 3/4 pound (about 5 cups) small broccoli florets
- 3/4 pound whole wheat linguine
- 1/3 cup grated Asiago cheese (optional)
- 1/4 cup lemon juice