I am loving learning to adapt my cooking to a gluten-free sensibility. At first, I was not so sure. Gluten-free pasta always tasted a little off to me, and I could never get the texture quite right. It just takes some practice I suppose because now I love cooking with the stuff! This recipe is pretty versatile when it comes to using what you have on hand. If you are out of asparagus, or have mushrooms instead of spinach, or even just want to substitute some vegetables more in tune with your palate. I just love greens, and know you can’t really get enough of them. So I try to use a lot of them as often as possible. This makes great leftovers and would be awesome with chicken instead of salmon too. This recipe makes about two servings.
2 salmon filets
1/2 bag of gluten free penne pasta (I used Tinkyada Brown Rice Penne)
couple of handfuls of fresh spinach (about 2 cups)
1/2 a bunch of asparagus (about 2 cups, once cut into thirds)
4 tbsp olive oil, plus extra to drizzle over salmon
5-6 cloves garlic, minced
1/2 tsp onion powder (optional)
1 tsp oregano
salt and pepper
1/3 cup shredded parmesan
Preheat your oven to 350 degrees. Place salmon filets, skin side down, into a glass baking dish. Drizzle with olive oil, and top with a little salt, some freshly cracked pepper, and oregano. Place in the oven to bake for 20-25 minutes, or once fish flakes easily when cut with a fork.
Meanwhile, put on a pot of water with a little salt to boil for your pasta. While you are waiting for that to heat up, prep your veggies. I always try to buy fresh organic produce when possible because I honestly do feel better when I eat organic, and I believe that nutritionally, you get a lot more from organic produce. So prep as needed, wash your spinach and asparagus, set aside to let some of the water drain off. Mince your garlic cloves. I cut my asparagus into thirds to go with the size of the penne, but cut into whatever size you prefer.
Hopefully, at this point your water has been boiling, and you can go ahead and throw in your penne pasta to start cooking. If not, go read a book or check out some of my other blog posts for a few minutes.
Once pasta is about ten minutes from being done, get out a large saucepan, and put over medium high heat with about 2 tbsp of olive oil. Once heated, saute minced garlic for 2-3 minutes, stirring frequently, so it doesn’t get too brown. Once that garlicky goodness is permeating the air, add your asparagus to the pan. I would sprinkle a little onion powder over the asparagus at this point if you have it, maybe 1/2 tsp, but it is fine without it. Saute for 3-4 minutes, or until it is bright in color. Add in spinach leaves and toss while sauteing. While these are cooking together, I like to season with a little salt and some black pepper. After 3 minutes or so, the spinach leaves should be wilted just enough. (At this point, hopefully your pasta is done and you have drained it.) After draining pasta thoroughly, add into large saucepan with your veggies, with another 2 tbsp of olive oil. Toss well, and turn off heat. Season with more salt and pepper if needed. Plate with salmon, and top with a sprinkle of shredded parmesan. So good!