Basil, Tomatoes & Artichoke Hearts with Salmon and Soba Noodles

Serves: 4
Preparation Time: 20 minutes

Ingredients:
14 ounces Whole buckwheat soba noodles (not with white flour)
1 medium Sweet onion
1 can Extra virgin olive oil spray
¼ tsp Sea salt
1 tsp Italian herbs, dried
2 cups A rtichoke hearts, quartered (canned in water rinsed and drained)
¼ cup Red wine
3 cups Cherry tomatoes
4 large Garlic gloves
2 Tbsp Almonds, slivered, lightly toasted
½ cup Fresh basil
½ cup Italian parsley

1 pound Fresh salmon fillet, divided into 2 or 4 pieces
2 Tbsp Fresh dill weed (or fresh parsley)
¼ tsp Sea salt
1 medium Lemon, sliced

Instructions:
Bring water to a boil, cook noodles until al dente as directed on the package, ~ 8 minutes.

Heat a sauté pan, spray the oil, and sauté onion with salt until yellow in color, then add dried herbs and reduce to medium heat. Add wine and artichoke hearts. After two minutes, add the tomatoes and garlic.

As you sauté the onion, heat another pan for the salmon. Spray pan for 1-2 seconds. After 30 seconds, add the salmon. Sprinkle half the dill weed and salt over the salmon. Cook 4 minutes and turn over, applying remaining dill weed and salt to the other side. After 4 minutes, confirm adequately cooked. Alternatively, follow the same directions to grill rather than sauté the salmon.

Drain the soba noodles once al dente and pour on a serving platter. Add the 3/4 of the herbs and 3/4 of the almond slivers to the sauté dish (tomato, artichoke, onion), mix herbs with the veggies, then mix 1/2 the sauté with the noodles, and pour the remaining sauté over the noodles. Add salmon fillet over the dish, and squeeze lemon juice over the salmon. Garnish with remaining herbs and almond slivers.

Per Serving:
Fiber: 7.8 grams
Calories: 466
Fat: 12 grams
Sat Fat: 1.8 grams
Sodium: 757 mg
Omega-3 Fat: 1.8 grams
% Protein: 40%
% Fat: 24%
% Carb: 36%