Salmon with Feta & Pasta

25 minutes, start to finish

12 oz fresh or frozen skinless salmon fillet
8 oz rotini pasta
2 cloves garlic
4 large roma tomatoes, chopped (2 cups)
1 cup sliced green onions
1/3 cup sliced pitted ripe olives
3 TB chopped fresh basil
ground pepper
2 tsp olive oil
4 oz crumbled feta cheese

1. Thaw the fish, rinse, pat dry. Cut into 1-inch pieces. Cook pasta, drain & keep warm.

2. Meanwhile, lightly coat large nonstick skillet w/cooking spray. Heat over med-high. Add garlic, cook & stir 15 seconds. Add fish to skillet & cook 4-6 minutes until fish flakes easily w/fork. Stir in tomatoes, olives basil, and pepper. Heat through.

3. Toss salmon mixture in large bowl with pasta & green onions, and feta. Serve

Notes: I used diced tomatoes out of a can and dried basil. I also used reduced fat feta. Don't bother salting the salmon or the pasta's cooking water - the feta has plenty of saltiness to go around. This was good with the salmon, but it would probably be good with chicken if you don't have the salmon.

Source: Better Homes & Gardens New Dieters Cookbook