- 2 Tbsp parmesan cheese, grated
- 2 Tbsp whole grain panko bread crumbs
- 1 Tbsp ground flax seed
- 4 4-oz. salmon fillets
- juice of one lime, divided
- pepper, to taste
- 8 oz. whole wheat angel hair pasta, uncooked
- 1/2 cup roasted red peppers, diced
- 1 clove garlic, minced
- 1 Tbsp cilantro, chopped
Mix parmesan cheese and panko bread crumbs together; set aside.
salmon fillets skin-side-down on a foil-lined baking sheet. Drizzle
with half the lime juice and season to taste with pepper. Coat top of
the salmon filets with parmesan mixture.
Bake at 400 degrees for 14-16 minutes, or until fish flakes easily with a fork. Broil high for 2 minutes to brown coating.
While salmon is baking, cook pasta according to package directions.
Combine roasted red peppers, garlic and cilantro. Add remaining lime juice.
Once salmon fillets are done, remove from pan with a spatula, allowing skin to stick to the foil.
Divide pasta among four plates; top each with a salmon fillet and roasted red pepper salsa.
Serve with steamed or roasted mixed vegetables.