When cooking fish at 400°F, a good rule of thumb is to allow 8 to 10 minutes per inch of thickness. Just keep an eye on the fish and check it before you think it's done. To be safe, stick an instant-read thermometer in the thickest part; it should hit 145°F. The fish should appear opaque, feel firm and moist. If you poke it with a fork, it should flake apart easily.<\/p>" } } , { "@type": "Question", "name": "How do I make toasted whole-wheat breadcrumbs?", "acceptedAnswer": { "@type": "Answer", "text": "
You can buy whole-wheat breadcrumbs in a can, but it's super easy to make your own. Just toast up some whole-wheat bread, let it cool and then toss it in a food processor to turn it into crumbs. If you're not in the mood to pull out gadgets, pop the toast into a zip-top bag and gently crush it by rolling it over with a rolling pin.<\/p>" } } , { "@type": "Question", "name": "How should I store and reheat leftovers?", "acceptedAnswer": { "@type": "Answer", "text": "
Salmon tastes best right after it's cooked. However, if you have leftovers, transfer them to an airtight container and store them in the refrigerator, where they should stay good for about 3 days. Since fish can dry out quickly, it's important to reheat it slowly and check it often. To help keep the salmon and pasta moist, give it a light spritz of water or oil before reheating. You can heat it in a skillet on the stovetop or cover it with a damp paper towel and place it in the microwave, checking it after 1 minute.<\/p>" } } , { "@type": "Question", "name": "What should I serve with Lemon-Garlic Pasta with Salmon?", "acceptedAnswer": { "@type": "Answer", "text": "
A green vegetable would be a perfect addition to your meal, such as Garlic-Parmesan Asparagus<\/a>, Quick & Easy Sautéed Broccolini<\/a> or Crispy Smashed Brussels Sprouts<\/a>. You can also pair it with a simple salad, like the Herb & Arugula Salad with Balsamic Vinaigrette<\/a>. To keep things uncomplicated and quick, consider piling a variety of your favorite vegetables on a sheet pan and roasting them. Some of our favorites include Sheet-Pan Roasted Root Vegetables<\/a>, Lemon-Roasted Mixed Vegetables<\/a> and Roasted Romesco Vegetables<\/a>.<\/p>"
}
}
]
} ] }
]