Mediterranean Salmon Pasta Bowl

This delicious combination of salmon, fettucini noodles, baby spinach, and balsamic vinaigrette is the perfect anytime dish. Especially if you are looking to not only add variety to your menu but also nutrition.  I made this pasta bowl for Christmas Eve dinner and I knew I had to make it again, especially with my Ten in 2010 Healthy Challenge going on.

I also knew I needed to share it with all of my fellow participants that have decided to embark on this challenge along with me.  To see all of these participants, click here.  Don’t forget that you can also sign up and join anytime.  You can also follow us on Twitter at #10in10 and you can track your success and ours on

Hope you enjoy this delicious Pasta bowl as much as I did.

Mediterranean Salmon Pasta Bowl

(adapted from Holiday Cooking 2009)

1 9-ounce refrigerated fettucini or linguine

1 lb fresh salmon fillet, boneless and skinless

2 tablespoons olive oil

1 5-ounce package (6 cups) fresh baby spinach

1/2 cup bottled roasted yellow or red sweet peppers

1/2 cup reduced-calorie balsamic vinaigrette salad dressing

1 teaspoon lemon peel, finely shredded

kosher salt and ground black pepper

Toasted pine nuts (optional)

Cook pasta according to package directions, then drain and set aside.  Mean while the pasta is cooking rinse the salmon fillets and pat dry with paper towel.  Brush with 1 tablespoon of the oil, sprinkle with salt and pepper.

Preheat a large skillet over medium-heat and add salmon.  Cook for 8-12 minutes or until salmon starts to become flaky, when tested with a fork, turning once.  Remove salmon and cover to keep warm.

In the same skillet, heat teh remaining oil. Add the spinach and the roasted peppers.  Cook and stir for 1-2 minutes or just until the spinach begins to wilt.  Remonve from heat.

Stir in cooked pasta, add dressing and toss gently to coat.  Season to taste with salt and black pepper.  Divide pasta mixture among four shallow bowls and break up the salmon into large chunks.  Arrange the salmon on top of pasta.  Sprinkle with lemon peel and toasted pine nuts, if decided.