I often find that my favorite meals are not based on specific recipes. In fact, they are frequently assembled on the fly from what is available in my pantry or fridge. And, I love turning impromptu dinners into ready-to-eat lunches for the next day.
Here’s one meal that came together nicely just the other day—a bit monochromatic but the great flavors were quite satisfying on a cold winter’s evening.
Wild Coho Salmon
I got this from Wild Salmon Seafood Market at Fisherman’s Terminal in Seattle. I picked up a wild Coho salmon fillet as the wild King salmon was just a bit too pricey. Use tweezers to remove as many bones as possible, coat with extra-virgin olive oil, sprinkle with salt. Bake wrapped in foil on aluminum sheet pan at 425 F for about 15 minutes, longer if you have a thicker fillet. Plate over cooked pasta.
Delicata Squash
Chop into 1/2-inch chunks, put into a mixing bowl. Drizzle with extra-virgin olive oil, adding salt, freshly ground black pepper and garlic powder, combining well. (I also squeezed a fresh lime chunk into the bowl for added zest.) Place on parchment paper lined aluminum sheet pan and bake uncovered for 15 minutes at 425 F alongside the salmon. Remove pan and use tongs to turn over each piece, placing back into oven to bake for another 7-10 minutes. Plate next to pasta & salmon.
Felicetti Organic Cavatappi Pasta
Cook pasta in boiling salted water for 10 minutes until al dente, drain well in colander, put back into now-empty pot, add 1-2 tablespoons butter, stirring well to coat pasta. Serve in shallow dinner bowl.
Pic of lunch all ready-to-go for the next day!
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For other impromptu meal ideas check out The Menopause Menu & Pinterest.