We don’t eat salmon often, but when we do, this is one of our favorite ways to eat it.
INGREDIENTS (2 Servings):
- Wild Salmon (we bought it slightly under 1 lb)
- 1 bag of Wide Noodle Pasta (we used Healthy Harvest’s cholesterol free/yolk free whole wheat blend pasta with flaxseed)
- 1 bunch Asparagus (we used half)
- 1 Red Onion (we used 1/3)
- 1 Lemon (we used half)
- 3 Cloves Garlic
- Handful of Capers
- Dill Weed
- Unsalted butter (or just skip this)
- Olive Oil
- Prep: Cut asparagus into 2” pieces, dice 3 cloves of garlic, thinly slice 1/3 red onion, cut 1/2 lemon for garnishing. Season salmon with salt, pepper, and dill weed.
- Boil 6-8 cups of water. Add asparagus pieces to the boiling water and cook for 2 minutes (do not overcook). Remove and place on the side.
- Add noodles, remove when finished.
- Cook seasoned salmon over a medium heat with olive oil (cook to your liking – we usually cook 3/4 done).
- Heat a sauce pan (or same pan used for fish). Add 5 tablespoons of olive oil, add onions and garlic.
- After 1 minute of cooking, add the asparagus, 2 tablespoons of capers, and 2 tablespoons of unsalted butter. Cook and toss for another 2 minutes. Season with salt and pepper.
- Plate noodles first, drizzle evenly with 3/4 of the sauce.
- Place salmon (cut into chunks or small pieces), then cover salmon with the remaining sauce.
- Garnish with lemon and serve hot.
This dish was savory! We calculated two large servings cost a total of $9.50, which is incredible when you think about how this exact dish could easily be charged at a restaurant for at least $12 per plate, not including tip and tax.