Dinner Tonight!
Can you believe one of the easiest proteins to make is Salmon. Raise your hand if cooking fish scares you! I am here to tell you it is EASY PEASY! This can be dinner tonight! Robin and I travel to Italy often. We spend a few days in Venice without fail, it is one of our favorite cites in the whole of the world. When we are in Venice I love going to the Pescheria Market (the fish market). I ask about restaurants in the city that buy the freshest fish and then we go eat there. I love pasta and fresh fish! It is awesome to eat like this when I am on vacation but I try to not indulge so deeply when I am at home. So I had to work on a Primavera sauce that could mimic the flavors of Venice but without the guilt of homemade pasta. I choose to use a blend of ingredients that had flavor without having to use a lot spice and cheese. I married the deep flavor of red peppers, mushrooms, zucchini and even asparagus. This Spring Primavera sauce really hit the spot. I then paired it with an oven broiled salmon which gave me the flavors I crave from past trips to the Veneto!
You will find instruction on how to broil the salmon and then make the perfect primavera, sans pasta! I hope you enjoy your dinner tonight! Don’t forget to post your photos on our Facebook page! Also we would love it if you left a recipe review below!
Oven Broiled Salmon with Primavera Sauce
How to Oven Bake Salmon
6 oz wild caught salmon filet with skin (1 6 oz portion for each person serving)
1 tsp extra virgin olive oil
½ tsp kosher salt
dash black pepper
Preheat broiler with oven rack 4-6 inches from the top. Line baking pan with aluminum foil (shiny side down) or parchment paper. Wash salmon with cool water and pat dry with paper towel. Place salmon skin down in lined dish. Coat with olive oil and rub into the salmon. Season with salt and pepper to taste. Slide pan into oven and set timer to 5 minutes. When time is done remove pan and check salmon for doneness. You can use a paring knife to check inside. Salmon should flake when pierced with a knife if it is fully cooked. You can cook it longer but no more than 2 minutes at a time to ensure that you do not overcook the salmon.
Spring Vegetable Primavera
2 cups whole green beans, blanched (instructions below)
2 tbs extra virgin olive oil
1 clove garlic, minced
1 shallot sliced
4-6 small organic roma tomatoes, chopped
10 -15 whole asparagus, trimmed and sliced into thin rounds
1 small zucchini, sliced into rounds or julienned
5-6 mushrooms, sliced
1 bell pepper, thinly sliced into strips
¼ cup italian parsley
½ tsp salt
Blanch green beans in a large stockpot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Add olive oil to the skillet and sauté’ bell pepper and garlic for about 5 mins. Add mushrooms, zucchini, shallot cook another 5 mins. Add salt, tomatoes and asparagus bring to boil then reduce heat to medium/low add green beans and cook another 10 mins. Remove from heat, garnish with parsley and serve along side oven cooked salmon.
