Strawberries, Salmon, & Fettuccine

From the Kitchen of: Fitness Magazine

Serving Size:4


  • 1/3 cup  raspberry vinegar
  • 3 tablespoons  olive oil
  • 2 teaspoons  sugar
  • 1/4 teaspoon  coarsely ground pepper
  • 1 clove  garlic, minced
  • 1 8- to 10-ounce  skinless, boneless salmon fillet or other fish fillet
  • 1 9-ounce package  refrigerated spinach or plain fettuccine
  • 1 cup  sliced strawberries
  • 1/4 cup  sliced green onions


In a small bowl whisk together raspberry vinegar, olive oil, sugar, pepper, and garlic. Reserve 1 tablespoon of the oil mixture; set aside.

Rinse fish; pat dry. Place fish on the greased, unheated rack of a broiler pan; tuck under any thin edges. Brush fish with reserved oil mixture. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork.

Meanwhile, cook pasta in boiling salted water according to package directions; drain. Return pasta to saucepan. Pour remaining oil mixture over pasta; toss to coat.

Flake cooked salmon. Add salmon and strawberries to pasta; toss gently. Transfer to a warm serving platter. Sprinkle with green onions.

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