Thursday, July 17, 2014

I've Been Inspired

So, just because I'm not pushing Beachbody products anymore it doesn't mean that I don't come up with a great recipe every now and again.  I'm still concerned about health and fitness, so I'm going to share this very yummy recipe that I've made a few times, and it is definatly kid approved.  I don't have a name for it, so maybe we can come up with one together.  Anyway, get your 12" cast iron ready, cause this dish is delicious.  (Keep in mind that I don't have actual measurements, so you may have to play around a little to get the flavor that you like.)

1 lb of Salmon filet
splash of EVOO
splash of lemon juice
splash of red wine vinegar
salt & pepper
lemon pepper seasoning
1 large red pepper
1/2 red onion
2 cloves garlic
1 large zucchini
1 cup cherry tomatoes, sliced in half.
1 box whole grain bow tie or rotini pasta cooked until tender.

Dice all vegetables, set aside.  Heat EVOO in skillet.  Sprinkle Salmon with lemon pepper, and cook skin side down for about 5 minutes.  Flip once and remove skin.  Cook until medium.  Remove from skillet.  Add garlic, onion & red pepper.  Season with salt, pepper, cumin, paprika & lemon pepper.  Cook until onion is transparent.  Add remaining vegetables.  Flake Salmon with fork and add to pan with cooked noodles.  Add splash of lemon juice, red wine vinegar and EVOO.  Add more lemon pepper and salt to taste.  Serve and sprinkle with parmesan cheese.  Serves about 6-8.

This dish is SO filling.  You can serve with a salad and garlic bread if you like.  I would suggest caesar salad.

I hope you experiment with this and enjoy this dish as much as I do.

Until Later!