Oven Roasted Salmon over Pasta with Greens

A quick and easy weeknight dinner that has a little bit of carby goodness to keep you warm at night, but can easily transition to a light summer meal. Perfect for this time of year.

Also, we’ve got swiss chard growing so happily in the yard that we’ve got to incorporate it into every meal :). Feel free to sub any kind of green.

• Servings: 2
• Time: 15 min
• Difficulty: Easy
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INGREDIENTS
2 fillets of salmon
1 lemon
Extra Virgin Olive Oil
1 bunch swiss chard, ribs removed and chopped
2 servings of pasta
Parmesan cheese to taste
2 Tb prepared pesto

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray. Add the salmon, and season with salt and pepper. Thinly slice a 1/2 a lemon and layer slices over the salmon. Roast in 400 degree oven for 10 minutes, turn the oven to the BROIL setting and broil for 2 additional minutes.

While the salmon is cooking, bring a large pot of water to a boil. Cook the pasta until almost al dente, about 7 minutes. Add the swiss chard and boil for one more minute. Scoop out 1/2 c of cooking water, and drain pasta and chard. Return to the pot.

Mix the 1/c of cooking water with 2 Tb of prepared pesto, and add to the pot of pasta and greens. Add the juice of the remaining 1/2 lemon. Stir to mix well.

Plate up pasta and greens and top with a fair amount of grated parmesan cheese and fresh cracked pepper. Plate your salmon on top and enjoy!

I Love Beets!

Over the weekend, I went to the farmer’s market and was drawn to a beautiful bunch of beets.  I have never cooked beets before, and in fact I don’t think I’ve ever had them not out of a can.  They just looked so healthy and pretty with thick roots and leafy greens.  I was reminded of an article that I read recently stating you can eat the greens as well as the beet itself.

I followed this recipe from The Kitchn to make a very healthy and very satisfying dinner.

Roasted Beets and Sautéed Greens with Hazelnuts and Goat Cheese
Serves 4

4-6 small beets, or 2-3 larger betters, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons Herb Butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste

Preheat the oven to 350° F.

Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).

Toast the hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.

In the same pan over medium flame, melt the butter and sauté the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.

Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.

I did cut down the portions to make a single serving, and added some thin slices of red onions to saute with the greens.

I am now in love with beets!  They were easy to roast and peel (minus the purple fingers) and they are so sweet and silky. I see myself eating many more of these in the future.