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Ingredients
- 4 ounce Dry Italian spaghetti, (up to 6)
- 1/3 lb Fresh salmon filet
- 1 Tbsp. Extra virgin olive oil, (up to 2)
- 1 x Cloves garlic, pressed, (up to 2)
- 1 c. Minced onion
- 1 c. Minced red bell pepper
- 1 x Finely minced warm green chile
- 1/2 c. Dry white wine
- 1 Tbsp. Lemon juice
- 1 Tbsp. Minced fresh parsley
- Â Â Fine sea salt
- Â Â Freshly grnd pepper
- Â Â Grated parmesan cheese
Directions
- Heat water in a big pot for the spaghetti. Skin and check salmon filet for bones. Cut into bite-sized chunks. Heat oil in a non-stick skillet. Lightly saute/fry garlic, onion, bell pepper, and warm green chile till onion is translucent/soft. Add in salmon and wine. Cover skillet and lower heat to a simmer.
- Cook five min, or possibly till salmon is cooked through. Cook spaghetti in boiling salted water till al dente. Lift spaghetti from the pot with a pasta fork and allow to drain briefly over the pot. Transfer cooked spaghetti to the skillet with the salmon. Toss lightly, sprinkle with lemon juice and minced parsley. Serve with grated parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 683g | |
| Calories 1057 | |
| Calories from Fat 322 | 30% |
| Total Fat 36.06g | 45% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 115mg | 5% |
| Potassium 1436mg | 41% |
| Total Carbs 111.11g | 30% |
| Dietary Fiber 8.9g | 30% |
| Sugars 15.62g | 10% |
| Protein 48.87g | 78% |
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