Today, I tried something a little different for lunch. Using Ree Drummond's inspiration, I created my own pesto pasta salad, adding baked salmon for some added protein. It was absolutely delicious!
Bake salmon in a foil pocket, skin side down, seasoned with a tablespoon of butter and garlic salt, until it separates easily with a fork. Salmon is one of those Baby Boomer must-eat foods, full of omega-3 fatty acids for heart health, memory and cognition.
Bake salmon in a foil pocket, skin side down, seasoned with a tablespoon of butter and garlic salt, until it separates easily with a fork. Salmon is one of those Baby Boomer must-eat foods, full of omega-3 fatty acids for heart health, memory and cognition.
I used basic egg noodles, but vegetable rotini would be really good. Cook pasta according to directions, rinse with cold water and drain. Add a couple of tablespoons of pesto and toss. Add halved cherry tomatoes, chopped fresh basil, mozzarella pearls and fresh sliced mushrooms. Top with baked salmon pieces.
This is one of those go-with-the-flow dishes... the ingredient possibilities are unlimited. Any number of cheeses would work with it, including Parmesan or Romano. Also, Ree included black olives, another food rich in free radicals, essential for the oxidation of cholesterol, as well as anti-inflammatory benefits. Lord knows we all need those!!
No dressing needed, this salad is simple and filling, with few calories! Perfect for an easy summer meal. I enjoyed this with a nice Chardonnay and seasoned crackers. Perfection!
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