Note:Nicole Medina of Florida was invited to the White House because she won a national healthy recipe contest for creating this heart-healthy recipe. (If you try this recipe, get a grownup's help because it requires using a knife and the stove.)
Prep time: 25 minutes
What you need:
Juice from 1 orange
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1 teaspoon mustard
Kosher salt and freshly ground black pepper
1 (6-ounce) skinless salmon fillet
¼ cup whole-wheat linguine
6 asparagus spears, chopped
½ cup diced red pepper
¼ medium onion, chopped
1 clove garlic, minced
4 sprigs fresh parsley, stems removed, and leaves chopped
2 fresh basil leaves, thinly sliced
1 teaspoon freshly grated pecorino cheese
Equipment and supplies:
What to do:
In a small bowl, whisk together the orange juice, 1 teaspoon olive oil, honey, and mustard.
In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil.
Add the salmon and cook for 4 minutes.
Flip the salmon over, add the orange sauce, and continue to cook until the salmon is golden and cooked through, about 4 more minutes.
Season with salt and pepper and transfer to a plate.
In a medium pot of boiling salted water, cook the pasta until al dente, about 5 minutes.
Add the asparagus and red pepper and continue cooking for 2 more minutes.
Drain the pasta and veggies, and transfer to a bowl.
In a medium sauté pan over moderate heat, warm the remaining 1 teaspoon of olive oil.
Add the onion, garlic, parsley, and basil and sauté, stirring occasionally, about 3 minutes.
Add the onion and garlic mixture to the pasta.
Sprinkle the cheese, season with salt and pepper, and toss to combine.