|Bright and Colorful, pleasing to all eyes!|
The guests in this summer party:
|I did sneak in 1 diced zucchini at the last minute! Sshhhh don't tell!!|
*salt/pepper salmon both sides* Pan sear the salmon until a nice golden brown, toss in the oven to finish. Depending on the size. However, since this dish doesn't call to serve the salmon in one chunk, halfway in the oven I broke it apart with a fork.
*salt/pepper each vegetables* Then sauteed the red bell peppers with olive oil to give out that sweet flavor, set to the side and then zucchini showed up in the pan. Gave that a quick sauteed. I typically like to keep the vegetables consistently flipping in the pan so:
1. Veggies don't burn on one side
2. Browns nicely all over
3. Doesn't soften the vegetables as much.
After the zucchinis are done sauteeing (2-3 mins). Then the asparagus came to the party. When that is done, combine all the veggies along with the shredded salmon. Drain the pasta and combin with that salmon-veggie mix. Toss with either pesto paste, fresh pesto, bottled pesto, or powder pesto. TOSS, TOSS, TOSS and it's ready! I added a little bit of goat cheese but found it was too strong so next time I would definitely omit it.
|Goat Cheese was only useful for the color contrast in the dish...booo!!!|
|Very filling and packs a punch of veggies and salmon!|