Salmon with Fennel Tomato Pasta

My husband and I love to have this meal for a date night-in–something about it just feels so decadent.  Of course, any big bowl of pasta makes me happy, but this recipe is a favorite, topped with salmon and full of veggies and…anchovies.  Okay, I know some of you may cringe at the thought of popping open a can of anchovies, but I promise they are amazing!!!  They melt right into the sauce and add just the right amount of salty, savory flavor–the perfect thing to stand up to sweet fennel and acidic tomatoes.  Give it a try, and I know you’ll love it as much as we do!



-1 lb salmon, cut into 4 pieces

-1/4 c. canola oil

-2 Tbsp lemon juice

-1 tsp salt

-2 cloves minced garlic

Add all of the ingredients into a Ziploc bag, toss around a little so the marinade coats all of the salmon, and place in the fridge for as little as 30 minutes or up to 4 hours.

Fennel and Tomato Pasta

-1 package of gluten free pasta

-salt to taste

-1 tin of anchovies

-2 Tbsp olive oil

-3 cloves minced garlic

-1/2 bulb of fennel, fronds included

-1/2 can diced tomatoes

-1/4 tsp crushed red pepper

-1/2 tsp sugar

-1 lemon, juice and zest

-1/2 c. toasted bread crumbs

Prepare your pasta according to the instructions on the box–just make sure the water tastes like the sea–every chef says this, so obviously I want to as well!  Basically you just want the water to be very salty.  This is the only time the pasta can really get flavored, so don’t skimp! Then set it aside.

For the salmon, heat a pan over medium heat.  Remove the salmon from the marinade and put them straight into the pan.  The canola oil from the marinade replaces any extra oil you would normally add to the pan.  Let the salmon cook for about 6 minutes on both sides, this may vary depending on the thickness of your salmon.  Set aside.


Heat a large saute pan over medium heat and add the anchovies and the olive oil.  Next add the garlic and saute until fragrant, about a minute.  Use your spoon to break up the anchovies as they cook.

Thinly slice the fennel bulb–a mandolin works great here but is not necessary.  Chop the fennel fronds and set them aside for garnish.  Add the sliced fennel to your pan and let it cook until caramelized, about 10 minutes.  Next add a little salt to taste, red pepper flakes, sugar, and tomatoes, juice included.  Allow this mixture to reduce slightly, about 5 minutes.  Drain your pasta and add it to the pan with the juice of the lemon.


For the breadcrumbs, I like to keep the ends of my gluten free bread in the freezer.  Then I just blitz them up and toast them in a pan with a little olive oil.  Once they’re nice and toasty, combine them with the zest of the lemon and a little salt and pepper.


To serve, plate the pasta, top it with the breadcrumb mixture, next the salmon, and finally the fennel fronds.  Enjoy!



Quick Roasted Salmon Over Spinach and Grapefruit Salad

Making healthy food choices is always a goal of mine, but now that I’m pregnant I have a much bigger reason to focus on it!

There are just SO many pregnancy rules these days, it’s really exhausting – everyone has opinions and does things their own way. I’m trying to follow just a couple of reasonable rules: everything in moderation, be mindful of what I am putting in and on my body. As you can see these are normal food/life rules to follow as well. I made this salad last week when all I wanted was takeout, but I knew I had a few things already at home that could turn into a tasty and nutritious dinner. Salmon – lean protein and omega 3s, spinach – folic acid and iron, grapefruit – vitamin c, etc.

Quick Roasted Salmon Over Spinach and Grapefruit Salad



One grapefruit, segmented

Spinach or spinach/arugula mix

Feta crumbles (leave off for dairy free option)

Nuts of some sort, I used pepitas but anything salted and toasted will do the trick to add the necessary crunch


Olive oil – 1 part

Red Wine Vinegar – 2 parts

Small squeeze of juice from the Grapefruit

Kosher Salt

Freshly Ground Black Pepper

Small sprinkle of our Homemade Taco Seasoning (side note — I keep a batch of this seasoning in a ball jar with my spices because I love it so much, and it makes it so much easier just to have it)

Touch of salt and pepper

Drizzle of olive oil


Preheat oven to 375

Line baking sheet in aluminum foil for easy clean up
Place salmon skin side down, if no skin spray aluminum foil so it won’t stick. Roast for 375 for 8-10 minutes

Remove skin with spatula (should be easy when lifting salmon from the baking sheet) then place warm salmon on top of dressed salad.


Tuesday’s Table: Miso Maple Glazed Salmon with Braised Baby Bok Choy

I’m always trying to find new ways to prepare healthy ingredients, and this Asian twist on salmon that is rich in omega-3 fatty acid and bok choy loaded with vitamins and minerals really hit the spot!

If you aren’t used to buying miso paste, check the refrigerated section of your grocery store.  Depending on the color of miso you buy (white, red, brown, etc.) this will last in your fridge from 9 to 18 months after it’s been opened.  Not only is it great for adding to marinades like this one, but just think of all of those single servings of miso soup you could make!  Yum!!


Miso Maple Glazed Salmon

-1, 8-10 oz salmon filet (we used a large piece, but if you have individual pieces just adjust your cooking time)

-2 Tbsp red or white miso paste

-1 Tbsp soy sauce

-1 Tbsp mirin (or substitute white wine with a pinch of sugar)

-1 Tbsp maple syrup

-1/2 tsp sesame oil

-1/4 tsp grated ginger

-sesame seeds for garnish

-green onions, sliced for garnish

Combine all ingredients except for sesame seeds and green onions in a Ziploc bag and let marinate in the refrigerator for 10 to 30 minutes.  Turn your broiler on high and cover a broiler rack or baking sheet with aluminum foil.  Place the salmon on the rack and place this about 5-7 inches away from your broiler.  Cook for 6-10 minutes or until the top begins to caramelize.  Remove from the oven and garnish with sesame seeds and green onion.


Braised Baby Bok Choy

-5 baby bok choy, cut in half (or 1-2 regular bok choy, cut in quarters)

-2 tsp sesame oil

-2 Tbsp canola oil

-2 Tbsp rice wine vinegar

-1/4 c. water

-2 Tbsp soy sauce

-1 Tbsp brown sugar

-2 cloves garlic, grated

-2 tsp ginger, grated

-sesame seeds for garnish

-green onions sliced for garnish

While the salmon is cooking, put a large skillet on the stove-top over medium high heat.  Add the sesame and canola oil, and then add the bok choy, cut side down.  Don’t move them very much—this first step is to allow them to develop a little color.  Depending on the size of your skillet, you may have to do this in batches.  Next, with all of your bok choy in the skillet, add the rice wine vinegar and water, and let this simmer until it’s reduced by half.  While this is simmering, combine the soy sauce, brown sugar, garlic, and ginger, and add this mixture to the pan.  Toss lightly to coat the bok choy.  Garnish with sesame and green onions and enjoy!





Tuesday’s Table – Seared Salmon with Peas, Salad and Grilled Lemon

First things first, this recipe came from the Today Show. Last week they were doing 30 minute healthy meals, once I saw this I thought about it several times. Peas are one of my favorite things ever and the idea of “mashy peas” looked and sounded great to me. They are English peas with lots of fresh herbs, lemon and olive oil in a food processor – yum. Why hadn’t I thought about this before?!

I made this last night for dinner and it is going to be one of my new regulars. Quick, fresh and delicious. Check, check, check.


Here is original recipe,

Here is our version – 

Mashy Peas:

Package of fresh or frozen English peas. Microwave as directed on package.. Today Show suggests we shuck our own and blanch them but they are crazy, no one has time to do all of that.

Throw the peas in the food processor and add some of your favorite chopped fresh herbs. I added chives, mint, flat leaf parsley and basil.

Next add – 

Juice of 1/4 – 1/2 of a lemon depending how much lemon you like.

1/4 c. olive oil

1 clove of minced garlic (1 tsp.)

1 tsp. Salt

Freshly ground black pepper

Blend in the food processor for 10-20 seconds. Not long because you want your peas to have texture and not be actual mush.




Seared Salmon:

Heat a  cast iron skillet to medium- high heat. Pat salmon dry, lightly season the salmon with a teeny bit of kosher salt on both sides. Add the 2 tablespoons vegetable oil to skillet. Place the salmon, skin side up. Add lemon when you add your salmon, add at least 1/2 of a lemon to sear. Reduce heat to medium. Allow salmon to cook to a golden brown. After about 4 minutes, flip the salmon and finish cooking, about 5 more minutes. 


Green Salad :

I couldn’t find pea shoots anywhere so I ended up making a little green salad using exactly the dressing for their said pea shoot salad. I added a few chopped, toasted pecans to the salad for a bit of crunch. I tried out a box of Baby Spring Mix with herbs and definitely recommend it! It was from Kroger and their brand.

To the greens I added:

– 1 teaspoon fresh lemon juice

– A drissle of extra virgin olive oil (1-2 tsp.)

-Pinch kosher salt

– Freshly ground black pepper

– A small handful of chopped toasted pecans (I had some that were spicy from Trader Joe’s in our pantry so that’s what I used. Pistachios or almonds would be great here too!)

Toss this and set aside until salmon is plated.


All of these Springtime flavors really are wonderful! I hope you enjoy as much as we did!