Tag Archives: fennel

Salmon with Roasted Tomatoes, Fennel and Pasta

Salmon is probably my favorite fish next to cod. Cod is my go to fish for frying because it is tender and flaky. Salmon tastes great when it is broiled or baked and dripping with butter and lemon. To compliment salmon I like to add a side dish of vegetables and pasta. On some occasions I like to combine everything into a single dish.

My Salmon with Roasted Tomatoes, Fennel and Pasta is one of those dishes that can be combined into a single dish. Beautiful curls of pasta topped with a tenderly broiled salmon fillet and a cascade of roasted tomatoes and fennel can only make your mouth water when you look at your plate of deliciousness. Okay, Seriously! This is a beautiful dish that tastes wonderful. The type of salmon used in the recipe will change the taste of the dish so use whatever your taste buds like. I am not a fan of sockeye salmon which has a deep reddish orange color and a strong flavor. I prefer Coho or Atlantic salmon which is lighter in color and has a much milder flavor than sockeye. No matter which type of salmon you choose you are sure to get a ton of Omega-3s.

Roasting tomatoes brings out the natural sweetness of the tomatoes. Fennel is aromatic and has a sweet licorice flavor. Cooked fennel has a milder flavor than raw fennel so it goes well with the salmon and tomatoes without overpowering the dish.

So, if you are looking for a nice healthy flavorful dish to impress your family and friends try out my Salmon with Roasted Tomatoes, Fennel and Pasta. You cannot go wrong with this one.

Salmon with Roasted Tomatoes, Fennel and Pasta

Ingredients:

2 – 3 salmon fillets

6 -8 plum tomatoes cut into wedges

1 small bulb of fennel

1 shallot sliced

1 pkg campanelle pasta

¼ cup reserved pasta water

¼ cup shaved parmesan cheese

6 tbsp butter

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

½ tsp dill

paprika

Preheat 425 degrees.

Prepare pasta according to package reserving ¼ cup of the pasta water. Set aside.

 

Place tomatoes, fennel and shallots on a rimmed cookies sheet. Drizzle with olive oil then sprinkle with salt and black pepper. Toss to coat veggies with olive oil and seasonings. Place in oven and roast for 25 to 30 minutes.

Prepare salmon by placing on a rimmed baking sheet. Season with salt, black pepper and dill. Place 2 tbsp of butter on each fillet. Place in oven with tomatoes and fennel. Cook for 20 minutes. Set aside to rest while tomatoes and fennel finish cooking.

Remove tomatoes and fennel from the oven and pour pasta water over veggies. Spoon pasta onto a plate. Add a salmon fillet then spoon roasted tomatoes and fennel over the salmon. Garnish with shaved parmesan cheese.

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Dee’s Veggie Soup

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My mom loves to make vegetable soup in the winter or if there is a slight chill in the air. I really like her vegetable soup but when I cannot get to her house I have to make my own soup. Usually, I make chicken corn chowder or some version of chicken noodle soup. Today, I thought I would try my hand at creating my own vegetable soup. Besides, it was a cold snowy day and I couldn’t get to my mom’s house.

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My version of vegetable soup (Dee’s Veggie Soup) did not include any meat. My mom uses ham or smoked meats to help season her soup. I wanted mine to be purely vegetarian. The natural sweetness of the vegetables along with a few choice seasonings gave the soup the punch of flavor I desired. As for the vegetables I used in the soup, they were both traditional and non-traditional. Like my mom I used tomatoes, onions and cut green beans. But, instead of adding celery and peas I used sliced fennel and kale. I also used a can of creamed corn to make the soup a little more savory.

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Dee’s Veggie Soup had several depths of flavor from the mix of vegetables and seasonings. I thought it was delicious and the soup definitely took the chill out of my bones. Hubby liked the soup too. Once he started dipping into his bowl of soup I don’t think he stopped until it was all gone. To me, that is one of the nicest compliments you can get when you cook.

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Dee’s Veggie Soup

Ingredients:
1 small fennel bulb sliced (white part only)
1 small bunch of curly kale chopped
1 small onion diced
1 ½ cups cut french green beans
1 14 oz can fire roasted tomatoes
1 14 oz can creamed corn
2 14 oz cans small white beans drained and rinsed
1 tbsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp basil
1 tsp thyme
1 tsp parsley (fresh or dried)
32 oz chicken stock
32 oz water

Place all ingredients except for kale into a large pot over medium heat. Cover and simmer for 30 minutes. Add kale. Stir and simmer for an additional 30 to 45 minutes until kale is tender.