Salmon & Noodle Bowl

*Adapted from Better Homes and Gardens magazine, April 2008. There's a video showing how to make this recipe here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
9-oz. pkg. refrigerated fettuccine pasta
olive oil
1 lb. skinless, boneless 1" thick salmon, cut into 2-4 pieces
salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing

DIRECTIONS:
1. Prepare pasta according to package directions. Add a teaspoon of olive oil to the water to keep the noodles from sticking together.
2. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon and flake into bite-sized pieces (discarding scales if attached).
3. Add 1 tablespoon to the skillet along with spinach and sweet peppers. Cook and stir 1-2 minutes, until spinach is just wilted. Drain pasta; add to skillet. Add dressing and return salmon to the skillet; toss to coat. Season with salt and pepper. Divide among four bowls and serve.

ALTERNATIVE:
For Asian flavor, substitute wheat soba noodles instead of the fettuccine and hoisin sauce instead of the balsamic vinaigrette dressing.