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overview of baking dish with salmon with whole wheat pasta and asparagus
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Baked Salmon with Whole Wheat Farfalle and Asparagus

Broiled salmon and asparagus baked with whole wheat bow-tie pasta, feta, and Parmesan cheese
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5
Author Brandi Crawford

Ingredients

  • 6 ounces whole wheat rotini pasta
  • 16 ounces of salmon skinless
  • 1 cup non-fat cottage cheese
  • 2 cups of asparagus sliced into small pieces
  • 4 green onions thinly sliced
  • 1 1/2 tablespoons of olive oil
  • 1 1/2 tablespoons reduced-fat Parmesan cheese shredded
  • 1/2 cup reduced-fat feta cheese
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon Bon Appetit Seasoning
  • Salt or Montreal Chicken, pepper, and McCormick’s Grill Mates Salmon Seasoning to taste

Instructions

  • Preheat oven to 400 degrees.
  • Cook pasta according to package instructions.
  • Slice the asparagus into small pieces. Place the asparagus in a medium sized bowl.
  • Add 1/2 tablespoon of olive oil, salt and pepper to the bowl. Toss to coat the asparagus completely.
  • Rub the salmon on both sides with the remaining olive oil. Season the salmon with the seasonings.
  • Line a baking sheet with foil or parchment paper and spray with cooking spray (if foil is used).
  • Place the salmon and asparagus on the baking sheet. Bake in the oven for 15 minutes, or until the salmon turns light pink.
  • Remove the salmon and asparagus and allow it to cool.
  • Change the temperature on the oven to 350 degrees.
  • Add the drained pasta, cottage cheese, feta, and green onions to a large bowl. Season with salt pepper, dill weed, and the Bon Appetit Seasoning.
  • Using a knife and fork, divide the salmon into smaller pieces.
  • Add the salmon and asparagus to the bowl to combine all of the ingredients.
  • Spray a casserole dish with cooking spray. Add the mixture to the dish. Top with the Parmesan cheese.
  • Bake for 30-35 minutes.
  • Allow to cool.
  • Serve!