ORIGINAL REICIPE FOUND HERE
What I did:
8 Alaskan wild caught salmon
Olive oil
Salt and pepper
Large can of Muir Glen diced tomatoes
2 yellow onions
2 lemons for juice
Spinach
Organic butter
2 teaspoon dried oregano
2 teaspoon dried thyme
1. Preheat oven to 400 degrees.
2. Sprinkle salmon with olive oil, salt and pepper. (I put all the salmon in a big bowl and mixed it)
3. In small bowl stir the tomatoes, lemon juice, oregano, thyme, and a bit more salt and pepper.
4. Place a big handful of spinach on a square of foil large enough to hold your salmon fillet. Place about 2 tablespoons of chopped onion on top of spinach. Next place salmon fillet on top of spinach and onion.
5. Add a small bit of butter to top of fish and then spoon the tomato mixture over the salmon.
6. Fold the sides of the foil over the fish and tomato mixture, covering completely and seal the packets closed.
7. Place the foil packet on a large baking sheet.
8. Bake until salmon is just cooked through. About 25-30 minutes.
9. A large metal spatula works well to transfer salmon to plate. Keep the yummy juices left in the foil and pour over the top of the fish and pasta.
10. While Salmon is cooking make your own pasta (what I did), or cook desired style of pasta. (now this is a healthy meal, so be sure you get a healthy pasta! whole wheat or veggy pasta) Fettuccine style noodles is great with this.
NOODLES:
1/2 tsp salt (opt)
2 eggs
2 TBSP water
2 TBSP olive oil
Kneed dough WELL until stretchy. Use your pasta maker to roll out dough and cut into desired noodles.
They cook in boiling water for 5 min.
