Oven Baked Salmon with Penne Primavera

  Mmm, this meal is deeelicious!  I made this the night we came back from our short but sweet trip to Connecticut.  Yep, after being awake for 22 long hours straight I whipped up this dish.  (Cuz I'm that awesome ;)

Oven Baked Salmon

fresh salmon filet(s)

2 Tbs lemon juice

2 Tbs capers

olive oil

garlic pepper

1.  Preheat oven to 350F

2.  Place salmon on aluminum foil and drizzle with olive oil, lemon juice, capers, and garlic pepper seasoning.

3.  Tent the foil so minimal steam escapes and place on baking pan (with sides to catch liquid)

4.  Bake until fish is flaky (mine was large and took about 35 minutes to bake) then uncover and broil for about 5 minutes 

Penne Primavera


box of penne pasta (I used Hodgson's Mill)
olive oil (I have never measured how much oil I use; I always eyeball it.  But in this recipe I probably used about 4-5 Tbs total throughout)
1/2 large onion sliced
5 garlic cloves minced (more or less depending on your taste)
6 baby bella mushrooms sliced
1/2 sweet pepper sliced
2-3 large handfuls kale
3 oz sun-dried tomatoes in oil
1 Tbs butter
oregano
sea salt
crushed black pepper
cayenne pepper


1.  Boil pasta according to directions

*tip* add a splash of olive oil in boiling water before adding pasta; this helps keep the pasta from sticking to itself

2.  In large saucepan, saute onion, garlic, and olive oil until onion gets soft and starts to caramelize slightly

3.  Add mushroom, pepper, a few large pinches of oregano, cracked pepper, and a dash of cayenne and sea salt 

4.  After mushrooms have started to soften, add kale, sun-dried tomatoes, and butter.  Also add extra olive oil if needed

5.  Cook until kale is slightly limp then add drained pasta

6.  Mix together and enjoy!

  Growing up I used to watch my Mom whip up the most delicious meals.  She never measured.  Just a pinch of this and a handful of that... I'm lucky that I am able to do the same thing!  With my cooking recipes, feel free to play around with measurements and spices.  (I have yet to follow a recipe exactly; it's fun to have that freedom whereas baking has to be precise).  


  My only advice: load on the garlic, herbs, and spices... the more flavor the better!  ;)