This is the first week I’ve been faced with not one, but TWO great, easy recipes to choose from! After a couple of weeks of no entries, it was nice to have a couple entries. In the end I went with Dawn’s suggestion as Patty and Erik had already done a great job of cooking theirs and photographing the results! Their recipe can be found at their Family Diners blog. Take a moment to check them out, they have some other great recipes on there as well.
Dawn’s recipe got a thumbs up from Sabrina although we edited it a little. We didn’t add the pepper to the salmon (Sabrina’s not a fan) and we substituted lemonade for lemon juice (a chef’s gotta do, what a chef’s gotta do). Eeek! I just realized we left out the cheese topping too. That would have been good. At any rate, the video will be ‘coming soon’. Until then, here’s the recipe as Dawn wrote it.
Penne Pasta with Asparagus & Salmon
Prep Time: not much, 10 minutes?
Cook time: maybe 20 minutes depending on fish
Post Cooking Prep Time: 10 minutes if the fish is boney
- Pear (slice & serve with pasta dish)
- Penne pasta (rice based in this case)
- Wild salmon
- salt & pepper
- Old Bay seasoning
- Olive oil
- 1- 2 tsp Lemon Juice (fresh squeezed if possible)
- Parmesan cheese (optional)
Preheat oven to 425 degrees.
Put the asparagus in a baking pan (or cookie sheet with sides) and pour a little olive oil over it. Crush a clove of garlic on top and add few grinds of pepper and a little salt. Roll the asparagus around in the pan so that everything gets well coated.
Place the de-boned salmon in another baking pan (with skin side down if it still has some on it). Crush a clove of garlic on top, a little salt & pepper, Old Bay and a splash of olive oil. Coat & rub it all in a little. Bake both asparagus & salmon at 425 degrees until the asparagus is tender and the salmon is just cooked through. (The asparagus will take about 15-20 minutes to get tender; the salmon should take about 10-15.) Meanwhile, cook the pasta.
When the asparagus is done, cut it into one to two inch pieces. Break the salmon up into bite size pieces with fork.
Once the pasta is cooked & drained add olive oil until well coated, then add the lemon juice, parsley (and any extra garlic) to make a light sauce. Combine the pasta and asparagus in a large bowl and toss well. Then add the salmon and toss gently so that the hunks of salmon stay relatively intact; finish off with sprinkling of parmesan cheese. Serve with sliced pears and enjoy!