My husband and I love this. It sounds odd, but the tomato really compliments the salmon and keeps it very moist and flavorful. This recipe is a fast, grab from the pantry style, but it would not be difficult to replace with your homemade sauce, fresh mushrooms, fresh vegetables and cheeses, for a more natural, organic meal.

Salmon Spaghetti
Combine in a microwave safe bowl
1/2 – 25.5 oz bottle of your favorite spaghetti sauce
1/4 cup of water
1 – 4.5 oz bottle of sliced mushrooms – drained
1 tablespoon of dried onion flakes
1/2 tablespoon dried garlic flakes
1/4 cup parmesan cheese (Kraft container type)
Heat in the microwave until warm enough to eat, but NOT steaming hot.

Put on pasta water and bring to a boil

Preheat Oven to 375

Spoon a thin layer of warm sauce on bottom of a 7” x 10” dish
Place 4 skinless salmon filets (4 to 6 oz – 1” to 1 1/2” thick) on top of the sauce.
Put the thicker pieces outside edges, and in a single layer.
Pour the rest of the sauce over the top of the fish, and level out.
Put in the oven and bake for 15 minutes – NO longer (unless you forgot to heat the sauce – then 18 to 20 minutes)
Remove from oven and lay foil over top until ready to serve.

While salmon is baking, cook
1/2 Box Dreamfields Spaghetti (or any Brand)
with 1 tablespoon of salt added to the boiling water.

Reserve 1/4 cup of pasta water, then drain.  Dress with:
3 to 4 tablespoons lite butter (or regular butter or margarine)
3 to 4 tablespoons grated parmesan cheese (Kraft box type is fine)
Stir in the hot pasta water so spaghetti doesn’t stick together. It also helps the butter and cheese coat the pasta.

Serve by heaping some pasta on a plate, then place a piece of salmon on top, spoon some sauce over. Optional – Top with additional parmesan cheese – grated or shredded.

 

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