Directions:
- Heat 1 Tbs. of olive oil in a large high-sided saute pan over medium-high heat. Place salmon in pan, season with salt, fennel seed and pepper and cook for 4-5 minutes, turing occasionally, until golden and cooked through. Using a slotted spatual, transfer to a clean bowl and set aside.
- Heat remaining oil in pan, add onions and cook over medium heat for 3-4 minutes until tender. Stir in tomatoes, ripe olives, chickebroth,
- Lemon juice, dill and lemon zest and bring to a boil.
- Mix in linguini and continue cooking until heated through. Gently toss with salmon and baby spinach and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.96 Kcal (1093 kJ) | ||
| Calories from fat | 105.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 18% | |
|---|---|---|---|
| Cholesterol | 53.02mg | 18% | |
| Sodium | 534.17mg | 22% | |
| Potassium | 903.33mg | 19% | |
| Total Carbs | 11.8g | 4% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 26.61g | 53% | |
| Vitamin C | 32.4mg | 54% | |
| Iron | 2.3mg | 13% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 55.46 Kcal (232 kJ) | ||
| Calories from fat | 22.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 18% | |
|---|---|---|---|
| Cholesterol | 11.27mg | 18% | |
| Sodium | 113.54mg | 22% | |
| Potassium | 192mg | 19% | |
| Total Carbs | 2.51g | 4% | |
| Sugars | 0.82g | 16% | |
| Dietary Fiber | 0.71g | 13% | |
| Protein | 5.66g | 53% | |
| Vitamin C | 6.9mg | 54% | |
| Iron | 0.5mg | 13% | |
| Calcium | 21.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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