Pan-seared Salmon

1.  De-bone the salmon fillet if needed.
2. Heat up a non-stick pan on the stovetop to a medium heat.
3. Season salmon fillet with salt and pepper.
4. Drizzle 1 Tablespoon Mazola® Corn Oil into the hot pan and place salmon fillet in skin side up.
5. Cook for 4 minutes and then flip.
6. Cook another 6 minutes covered with a lid.
7. Remove from pan and set to the side while sauce cooks.

Lighter Alfredo Sauce

1. Use the same pan you cooked the salmon in, just wipe out clean and then place back on stovetop on a medium heat.
2. Drizzle 1 Tablespoon Mazola® Corn Oil in pan.
3. Add frozen peas and give the pan a shake to cover the peas in the corn oil.
4. Add minced garlic and give the pan a few more shakes.
5. Immediately add milk and chicken broth and then the Italian seasoning, salt and pepper. Bring to a simmer.
6. Stir in cream cheese and whisk until sauce is smooth.
7. Remove from heat and stir in parmesan cheese.

Lighter Fettuccine Alfredo with Salmon

1.  As you begin the salmon and sauce, cook the pasta according to the instructions on the box.
2. Drain pasta and add to the sauce. Mix together to fully cover pasta in alfredo sauce.
3. Tear apart the salmon into large chunks using a fork and add on top of pasta.
4. Garnish with chopped parsley and shredded parmesan cheese.