Salmon Fillet with Citrus and Thyme

Another citrusy-thymey dinner (so that I could use up more of this fresh thyme I have from previous dinner). This is also adapted from a Real Simple recipe, and makes enough for 2.

Ingredients
~1 lb salmon fillet
1 tablespoon olive oil
~ 1/2 lemon, thinly sliced
~ 1/2 orange, thinly sliced
6 sprigs fresh thyme
salt and peper

To make
1. Heat oven to 375 degrees F.
2. Place salmon on foil-lined backing sheet (or in a dish), and season with salt and pepper.
3. Scatter orange, lemon, and thyme on and around the salmon.
4. Roast until the salmon is opaque throughout, about 20-25 minutes.

I served this with some sauteed swiss chard and baked sweet potatoes - tasty and nutritious!

salmon tossed with penne and arugula

Another easy one, though it does require multiple pots and pans.

Ingredients:

~ 1/2 lb salmon fillet (skin removed)
~ 2 cups dry penne (I used mezze, maybe use more if you're using bigger penne)
~ 3 fistfuls of arugula
1 tsp lemon juice
a bay leaf
2 tbsp olive oil
salt
~ 3 tbsp chives

To make:

Prepare the pasta. Bring a pot of water to a boil, add penne and cook according to package directions. After it's done to your liking, drain.

Meanwhile

Prepare the salmon. Place fillet in a pot and add water till salmon is covered, then toss in a bay leaf. Bring to a simmer, and simmer for about 10 minutes, until salmon is cooked through. Remove salmon from water and flake it up with a fork.

When those two parts are done

Mix up all the hot stuff. Put 2 tbsp olive oil in a large saucepan and heat over medium heat. Add the drained pasta and salmon, and toss it in the oil with a spatula. Add a splash of lemon juice and a few shakes of salt. Mix it all up for a minute or two over the heat.

Then to finish

Mix up the green stuff with the hot stuff. Put the salmon/penne mix into a large serving bowl. Add chives and arugula, toss.

Eat!

First Dinner of the Blog

Salmon fillet cooked in olive oil, quinoa, steamed green beans

for dessert: Haagen Daz peach sorbet