Pan-Seared Salmon Puttanesca with Fusilli

4 fillets (6 oz each) Atlantic salmon
flour
2 Tbsp olive oil
1/3 pkg (6 oz) Whole Wheat Fusilli, cooked per pkg directions
2 cups Italian Puttanesca Sauce

Coat fillets evenly with pan searing flour; pat off excess.
Heat oil in skillet on MEDIUM-HIGH, until oil faintly smokes;
add fillets. Turn over when fillets change color one quarter of way up
and seared side has turned paper-bag brown, 3-4 min. Reduce heat to
MEDIUM; cook 3-4 min, until internal temp reaches 130 degrees; check
by inserting thermometer halfway into thickest part of fillet.
Transfer to clean platter; let rest at least 2 min.
Heat puttanesca sauce in saucepan while fillet rests. Top fillet
with sauce; add fusilli to pan and mix with sauce. Serve salmon over
fusilli.


Nutrition Info: Each serving (3/4 cup of fusilli, 1 fllet & 1/2 cup
sauce) contains 510 calories, 36g carbohydrate (5g fiber), 36g
protein, 24g fat (4g saturated fat), 80mg cholesterol and 870mg


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