Well Dined


Weeknight Salmon

Here's a fun and easy salmon dish for when you are pressed for time - Crispy Salmon with Creamy Basil Pasta.

Brush salmon with coconut oil, season with salt and pepper, and broil for 5 min per side on a rack.  Serve on top of whole wheat spaghetti with a creamy basil sauce.

For a lighter side (I paired it with my Panko Salmon), make "noodles" out of zucchini in a yogurt sauce.

To make the zucchini noodles, use a julienne peeler or mandoline to make thin strips.  Toss with salt and allow the water to drain out.

Then toss with a creamy lemon-chive dressing made with Greek yogurt.

Crispy Salmon with Creamy Basil Pasta
adapted from How Sweet Eats
serves 2

1 lb fresh salmon (I remove the skin)
Coconut oil spray
1 tsp salt
1 tsp pepper
1/2 lb whole wheat spaghetti
1/2 tbsp unsalted butter
2 garlic cloves, minced
1/2 tbsp flour
1/2 cup skim milk
1/3 cup half and half
12-15 basil leaves, chopped
3 tbsp freshly grated Parmesan cheese

Prepare water for pasta, bring to a boil and cook according to directions. While pasta is cooking, preheat the broiler in your oven to it’s highest setting, placing the oven racks as close as they can be.

Spray both sides of salmon with coconut oil then sprinkle with salt and pepper. Place on nonstick wire rack placed on a baking sheet. Set under the broiler and cook for 5-6 minutes, or until top appears crispy and browned. Flip the salmon and cook for an additional 5-6 minutes until crispy and brown on the other side. Remove immediately.

While salmon is cooking, heat a large skillet over medium heat. Add butter and garlic, cooking for 30 seconds, then whisk in flour to create a roux. Let the mixture cook for another minute or so until it becomes golden in color, then add milk and half and half, stirring constantly. Allow the mixture to slightly thicken then toss in the basil and Parmesan, stirring to combine. Taste and add salt and pepper to your liking. I gave it a quick buzz with a stick blender, but that is optional. Add in cooked noodles and using kitchen tongs, toss to coat completely. Serve immediately and place salmon on top.

Zucchini "Noodles" with Creamy Lemon-Chive Dressing
Adapted from Martha Stewart
Serves 2-4

1 lb small zucchini, trimmed at both ends
1 tsp salt
1/4 cup Greek yogurt
a squeeze of fresh lemon
1 tbsp minced chives
salt and pepper

Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.

Make the dressing: combing the yogurt, lemon, and chives in a bowl. Season with salt and pepper.

Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with dressing to evenly coat the zucchini.

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