Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.