Smoked Salmon Pasta; Basil Baked Sablefish (Black Cod) Fillets

By: Vital Choices

We seem to have an Italian theme this week, and that’s always a good thing. Coincidentally, there are green and red vegetable and Parmesan in each … the colors of the Italian flag. Salute and enjoy.

Basil Baked Sablefish (Black Cod) Fillets

Makes 2 servings

  1. Drain and pat fillets dry and cut into 2 serving pieces. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper, and salt.
  2. Overlap tomatoes in an even layer on fish and sprinkle with Parmesan cheese. Cover with foil and bake at 400° F about 10 minutes or until fish flakes easily.

 

Smoked Salmon Pasta

This simple but satisfying recipe lends a healthy dose of omega-3s and antioxidants from the veggies and the extra virgin olive oil. For most, a little light cream won't hurt every once in a while, especially balanced with antoixidant-rich EV olive oil. Salt is a matter of taste: to reduce it in the smoked salmon, soak in water for 10 minutes.

Makes 4 Servings

  • 8 oz linguine
  • 3 cups broccoli florets
  • 1/4 pound red or yellow bell pepper, cored, seeded, and sliced into thin strips lengthwise
  • 1/4 cup organic extra virgin olive oil
  • 1/4 cup light cream
  • 6 ounces hot-smoked wild sockeye salmon, flaked
  • 1/4 cup shredded Parmesan cheese
  • 2 Tablespoons chopped green onions
  • Organic black pepper
  1. Cook linguine 5 minutes in large pot of boiling water. Add broccoli; cook 3 minutes. Add pepper strips; continue cooking 1-2 minutes or until pasta is tender. Drain.
  2. Return pasta mixture to pan. Stir in salmon, oil, and cream. Reduce heat to low; cook until heated through, stirring occasionally.
  3. Add Parmesan cheese; toss to coat pasta. Sprinkle with green onions. Season to taste with pepper.

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