Lisa's Salmon Ricotta Broccoli Linguini

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 350 g salmon (about 2 good sized boneless & skinless fillets)
• 2 teaspoons fresh lemon juice
• 200 g linguine (i use whole wheat)
• 2 cups broccoli, chopped
• 1/2 cup reduced-fat ricotta cheese
• 1/4 cup reduced-fat parmesan cheese
• 1/3 cup skim milk
• 1 clove garlic, minced
• 1/2 teaspoon black pepper

Recipe

• 1 brush salmon fillets evenly with lemon juice, and bake for 10-20 mins (depending on thickness of fillets) at 400 f, or until fish flakes easily with a fork.
• 2 let cool slightly, and crumble fish into bite sized pieces.
• 3 meanwhile, put ricotta cheese, parmesan cheese, milk, garlic and pepper into a blender and blend until smooth.
• 4 then pour into a saucepan over low heat until warmed (do not let boil.) if sauce seems too thick, add small amounts of milk until it reaches desired consistency.
• 5 steam broccoli chopped into small pieces until just tender, and stir into cheese sauce.
• 6 cook pasta in a large pot of boiling water until el dente.
• 7 toss pasta and cheese/broccoli mixture until well mixed.
• 8 gently stir in salmon pieces, or if desired, sprinkle on top of individual plates before serving.
• 9 serve immediately.