Roasted Salmon, and Garlic/Olive Oil Pasta

Hello everyone! For a long time I thought I did not like salmon…until recently I used to never eat it.  My husband though, has been trying to turn me on to salmon, and then I realized, its not that I didn’t like salmon, its just that the I didn’t like the way the previous salmon had been cooked! With a little roast, and a little sizzle, even me the salmon-avoider, has become a convert.


As always, not only is it super yummy, but its very easy.  My favorite kind of meal.

  • 1 salmon fillet, skin removed (approximatly 4 x 6 inches, and 1 inch thick)
  • salt
  • pepper
  • 1 tbsp butter
  • garlic powder
  • onion powder
  • olive oil
  • 1/2 cup button mushrooms, sliced
  • 1/2 cup chopped onions
  • linguine noodles
  •  spinach, one bag/container
  • 2 chopped cloves garlic
  • 1/2 cup shredded parmesan
  • Oven-safe sauté pan
  1. Preheat oven to 350 degrees.
  2. Boil, and salt water.  Place linguine noodles in pot, cook as directed on box until done. Reserve one cup pasta water, set noodles aside.
  3. In a separate pan, melt the butter. Season salmon with the onion powder, garlic powder, salt and pepper, place fish seasoned side down in the butter. Cook for 5 minutes.
  4. While the fish is cooking, season the other side of the fish using the same seasoning.
  5. Once the fish is seasoned, flip the fish, and place the pan in the oven. Cook in oven for 10-15 minutes.
  6. While the fish is cooking, in a separate pan, sauté onion, mushrooms and garlic in a little olive oil (approximately one tablespoon.)
  7. Once the vegetables are soft (about 10 minutes), add cooked pasta and stir together. (TIP: Use a pasta spoon to stir the pasta together, this way you won’t break the noodles, and will be able to separate the pasta to ensure the veggies are mixed through.)
  8. Add parmesan to the pasta, and continue to stir.  Slowly add reserved pasta water to the pasta mixture until pasta sauce is the desired consistancy. Season with the salt, and pepper.
  9. In a separate pan, sauté spinach.
  10. Serve spinach, pasta and fish together.

Panko-Breaded Tofu, with Spicy, Onion Egg Hash

Served with dumplings, bok choy and scrambled egg, tofu hash

Served with dumplings, bok choy and scrambled egg, tofu hash

Breaded Tofu

I have been trying to eat healthy and add variety to our routine of beef and pork…SO, I recently bought some tofu and made it for dinner.  The best thing about it, was that my husband LOVED it!  He was more then pleased to trade in his meat for a day, and eat tofu instead.  I have recently been shopping at this amazing Korean grocery store near my house, and I try to make it a point to eat all the samples they offer…one day they were offering samples of tofu, pan-fried with egg, and I said, I can make that.  So I went home, and I made it better. Enjoy!

  • 1 block of tofu
  • 3 eggs
  • 1/2c green onions, chopped in 1/2 inch pieces
  • 1c panko bread crumbs
  • 1/2c bread crumbs
  • soy sauce
  • chili sauce
  • onion powder
  • garlic powder
  • 1 tbs chili flakes
  • salt
  • pepper
  • olive oil
  1. Remove the tofu from the container, and drain.  Slice the tofu into 1/2 inch slices.  Blot dry with paper towels, and lay flat on plate.
  2. Scramble the egg in a small bowl, add the green onion, chili flakes, season with salt, pepper, garlic powder and onion powder.  Add the bread crumbs to a separate bowl, set aside.
  3. Place a little olive oil in pan, set on med-high.  As the oil is getting hot, take each tofu slice, coat it first with egg, then thoroughly with bread crumb mixture.  Once the oil is hot, lightly fry the tofu on each side.  Fry the tofu on both sides, for best results only flip once. Once browned on both sides, remove from pan and allow to drain on metal raised drain.
  4. I only chopped half of the tofu to be fried.  Chop the remaining tofu into 1cm cubes, add oil to the pan and lightly fry the tofu.  Once the tofu is brown, add the remaining egg mixture.  Scramble the egg, and cook until done to your satisfaction.
  5. Enjoy!