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Creamy Garlic Salmon Linguine

If you've been around me for a while, you know that I'm currently in the process of completing my dietetic internship. If you don't know what that is, it's step 2 of 3 to becoming a Registered Dietitian.


First you have to complete a Bachelor's degree in Dietetics from an accredited program. Once you receive a verification statement from your undergrad, you're able to apply for internships, again from an accredited program. After you receive a verification statement from your internship, you're able to sit for the exam that ultimately will give you the letters "RD" after your name.


Dietetic internships are set up similar to rotations in medical or pharmacy school. Most programs are 9 to 12 months long, and you spend time in a variety of environments. All internships have rotations in community nutrition, clinical nutrition and food service. My internship also has me spending time in long-term care, eating disorders and nutrition communications and marketing.


I'm currently halfway through my community rotation, and one of my projects was a prenatal focus, so I decided to create a recipe that is high is all of the nutrients required for a healthy pregnancy.


I'm all about unconventional ingredient swaps in my recipe, so the secret ingredient in these is BEANS! Cannellini beans to be exact. This gives you a nutrient-packed sauce, without sacrificing the creamy consistency of an Alfredo sauce. You can easily add some cheese to the sauce if that's something you're interested in, but as it stands now this is a dairy-free recipe too!


Creamy Garlic Salmon Linguine


Serves 4



Ingredients


4, 4-oz salmon fillets

8 oz Whole wheat linguine

2 cups baby spinach

15 oz cannellini beans

1 shallot, minced

2 tbs garlic, minced

1 tbs olive oil

1/2 cup non-dairy unsweetened milk or broth (broth will be a little less creamy)

1 tbs thyme

½ tbs sage

Zest and juice of 1 lemon

Salt and pepper to taste


Instructions

  1. Preheat oven to 450F. Season salmon with salt and pepper. Place skin side down on baking sheet. Bake for 13-15 minutes

  2. Bring a large pot of water to a boil. Add in your linguine and cook until al dente, about 8-9 minutes

  3. In a large saucepan, heat oil over medium-high heat. Add shallots and sauté for 2 to 3 minutes.

  4. Add herbs and continue to sauté for 3 to 4 minutes.

  5. Add white beans, garlic, salt and pepper and sauté mixture for 2 to 3 minutes.

  6. Add lemon juice and milk and simmer mixture for 5 to 6 minutes, until liquid has reduced.

  7. Pour slightly cooled mixture into a blender. Blend until smooth, adding more milk if needed.

  8. Toss the pasta with sauce, zest and spinach, and top with salmon fillet. Enjoy!

Nutrition Facts: Cals 526 | Protein 38g | Fiber 15.1g | Iron 31.5% | Calcium 12.2% | Vit D 60% | Omega-3s 1252mg


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