Fish, Legumes, Veg, Veg
June 27, 2008 at 12:44 am Leave a comment
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.
Entry filed under: Uncategorized. Tags: cherry tomatoes, peas, pepitas, salmon, salsa, spinach.
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