We went to Bona’s garden and took a salmon out of the freezer and oh my goodness! You know how there are times you just want to EAT but not bad stuff, fresh, I was having one of those days yesterday.
1 yellow zucchini chopped fairly thin
a bundle of asparagus snipped and bottom
2 cups of cherry tomatoes whole
2 cups of chopped mushrooms
1 large sweet onion chopped
couple of handfuls of fresh spinach
1 small block of feta cheese crumbled
package of fettuccine cooked
Cook the salmon laid out on a pan after you spray it with olive oil. Squeeze lemon juice from a lemon on top of the salmon and spread a little bit of butter on the top of salmon. Cook fully, 350 degrees for 20 minutes or so. (Ok, yes, I know you can see where Marlece was picking)
Take the zucchini, asparagus , tomatoes and place out on a cookie sheet, sprinkle garlic salt over the top and then drizzle olive oil on top of vegetables. Place in an oven on broil. Keep checking on them and moving them around on pan until they look roasted.
while the vegetables are roasting in a pan I take the onion and the mushrooms and place them on top of the stove with a bit of olive oil and cook until you see the onion become translucent. At end of cooking add 2 cloves of garlic chopped finely. Then add to roasted vegetables.
So then at the end, spray a 9X13 pan with olive oil, place cooked fettuccine in pan, add vegetable mixer, then crumble salmon on top, then add fresh spinach over the top. Take a fork and mix it all around to kind of smoosh (that’s a word right?) all ingredients together. Sprinkle crumbled feta over top and place in the oven on bake at 350 degrees with foil over the top of the pan for 10 to 15 minutes.
I drizzle some balsamic vinaigrette over the top and eat each bite like it’s my last. YUM`O!