I burned my arm in the process of making this fantastic dish, but it was worth it. For real. And I'd have a pretty picture of it, but I was too excited and inhaled it. So imagine this, but add salmon and veggies:
You can find the original recipe here. Depending on the size of the jalapeno, I'd start with 1/4 and add a bit more based on taste. I'd also use less salt--maybe 1/2 tsp--and I didn't use any parmesan at all.
I added frozen (then sauteed) veggies (carrots, broccoli and cauliflower) and extra spinach. For the salmon, I preheated the oven to 400 degrees, lined a baking pan with foil and put the frozen fillet right on there with some olive oil, salt and pepper. I baked the salmon for 25 (maybe closer to 27) minutes and added half of it to the pasta dish.
This is all to say, I have leftovers and can't wait for lunch.
Bon app!
 |
| via |
I added frozen (then sauteed) veggies (carrots, broccoli and cauliflower) and extra spinach. For the salmon, I preheated the oven to 400 degrees, lined a baking pan with foil and put the frozen fillet right on there with some olive oil, salt and pepper. I baked the salmon for 25 (maybe closer to 27) minutes and added half of it to the pasta dish.
This is all to say, I have leftovers and can't wait for lunch.
Bon app!