Title: Cooking Lite- Zesty Salmon with Spinach Fettuccine
Categories: Fish Entree Pasta Salmon
Yield: 4 Servings

2	ts	Grated lemon rind
1/4	c	Fresh lemon juice;
		Divided
1	ts	Olive oil
1		12-ounce
		Inch thick
		Cut into 1/2 inch wide
		Strips
		Nonstick cooking spray
1 1/2	c	Low-salt vegetable broth
4	ts	Cornstarch
2		Garlic cloves; minced
2	tb	Low-fat sour cream
4	ts	Reduced-calorie stick
		Margarine
1/4	c	Chopped fresh parsley;
		Divided
4	c	Hot cooked spinach
		Fettuccine
		About 8 ounces uncooked
		Pasta
		Lemon slices; optional
		Skinned salmon fillet; 1/2

1. Combine lemon rind; 2 tablespoons lemon juice, oil and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minu 2. Preheat broiler.

3. Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream and margarine; cook 3 minutes or until thick, stirring constantly. Remove from he

4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired.

Yield: 4 servings (serving size: 1 cup pasta, 2 1/4 ounces fish, and 1/3 cup sauce).

CALORIES 408 (30% from fat); FAT 13.4 g (sat 2.6 g, mono 5.8 g, poly 2.9 g); PROTEIN 25.6 g; CARB 45.4 g; FIBER 2.5 g; CHOL 61 mg; IRON 2.6 mg; SODIUM 463 mg; CALCIUM 33 g.

Recipe by: Cooking Light Magazine, July 1997, page 95

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