Grilled Salmon Linguine

November is American Diabetes Month. Whole wheat pasta mixed with the polyunsaturated fats found in nuts, vegetable oils and fish can help prevent type 2 diabetes.


Here’s a recipe that will help you incorporate all those ingredients into one delicious meal.


8-10 ounces of boneless salmon

¼ cup mushroom stock

2 tablespoons olive oil

1 tablespoon honey mustard

1 cup sliced almonds

1 clove of minced garlic

¼ teaspoon of black pepper

6 ounces (approximately 2 cups) of dried whole wheat linguine

1 cup of sliced asparagus spears

2 green onions, sliced



  1. Prep the sauce. Use a small bowl to whisk together the mushroom stock, oil, honey mustard, garlic and pepper. Remove and set aside 2 teaspoons of oil from the mixture for brushing the salmon with later.
  2. Preheat broiler. Line an unheated broiler rack with foil and grease. Measure the thickness of the fish and brush it with oil. Place fish 4 inches from heat and cook until it flakes easily with a fork. Cooking times will vary, but should take around 4-6 minutes per ½ inch thickness of fish. For fish over 1 inch thick, turn once halfway through broiling.
  3. Cook the linguine, adding asparagus in the last 2 minutes of boiling. Drain well and return pasta and asparagus to sauce pan. Pour the remaining sauce mixture onto the pasta and stir to coat evenly.
  4. Flake the cooked salmon and gently mix into the pasta.
  5. Upon serving, top with sliced almonds. Sprinkle with green onions and black pepper. Makes 4 servings.


Recipe adapted from Diabetic Living.



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