Poached Salmon Creamy Spinach Fettuccine
|Olive oil||1 1⁄2 Teaspoon|
|Sliced yellow squash||2 Cup (32 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
|Scallions||3 , chopped|
|Dried oregano||1⁄2 Teaspoon|
|Salmon fillets||4 Ounce (4 In Number)|
|Lemon juice||3 Tablespoon|
|Nonfat non diary creamer||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Orange extract||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Spinach fettuccine||8 Ounce|
Warm the oil in a large no-stick skillet over medium heat.
Add the yellow squash, zucchini, scallions, and oregano.
Cook, stirring, for 5 minutes, or until crisp-tender.
Transfer to a large bowl and cover to keep warm.
Add the salmon, lemon juice, and water to the skillet.
Cook over medium heat for 2 to 3 minutes per side, or until the salmon is bright pink and flakes easily when tested with a fork.
Transfer the salmon to a plate and cover to keep warm.
Discard the liquid in the skillet.
Finely grate 1 tablespoon rind from the orange and add to the skillet.
Cut the orange in half and squeeze the juice into the skillet.
Discard the orange.
Whisk in the creamer, flour, and orange extract (if using).
Bring to a boil over medium-high heat, whisking constantly.
Reduce the heat to medium and cook, whisking often, for 5 minutes, or until thick and creamy.
Season with the salt and pepper.
Cook the fettuccine in a large pot of boiling water according to the package directions.
Drain and add to the bowl with the vegetables.
Pour the sauce over the pasta and toss gently to coat.
Serve topped with the salmon.