Fish, Legumes, Veg, Veg

Menu: Roasted salmon with green chile salsa, cherry tomatoes, and pepitas * Pink-eyed pea salad * Sauteed spinach with sea salt and garlic

(All the pieces of this supper have appeared before.)

Salmon:
Preheat oven to 450. Place remainder of Saturday’s farmers market cherry tomatoes (red and gold) in bottom of a small glass baking dish with drizzle of olive oil. Toss to coat. Place 2 salmon filets atop; spread Austin Slow Burn Salsa Verde over; sprinkle with roasted pumpkin seeds. Bake 17 minutes.

Pink-eyed peas
Reheat last of leftovers for M; have last of leftover at room temperature fr me.

Sauteed spinach
Heat 1 T olive oil in bottom of deep non-stick skillet or wok. Add 1/2 large tub baby spinach; stir. Grind garlic and sea salt over; stir-fry/saute.