Bring a large pot of water to a boil over high heat. Cook the pasta according to package instructions until al dente, about 12 minutes. Drain and set aside.
Preheat the oven to 400 degrees Fahrenheit. Cover a baking sheet with foil and spray it with nonstick cooking spray.
Place the salmon on the baking sheet and sprinkle with ½ teaspoon of salt.
Bake for 12 minutes, or until the fish flakes when pressed with a fork. Cut the salmon into 2-inch cubes and set aside.
Heat the oil in a medium skillet over medium-high heat. Sauté the onion and garlic for about 3 minutes until softened.
Add the broccoli, yogurt, broth, lemon juice, mustard, capers, remaining ½ teaspoon of salt, and pepper, and cook for 5 minutes until warmed through.
Add the fusilli, salmon, and parsley and cook for another 2 minutes, tossing to combine.
Serve.
Refrigerate leftovers in an airtight container for up to 3 days.
Video
Nutrition
Nutrition Facts
Fusilli Pasta with Salmon and Lemon Caper Sauce
Serving Size
1.25 cups
Amount per Serving
Calories
339
% Daily Value*
Carbohydrates
39
g
13
%
Fiber
6
g
25
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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