Baked Salmon with Pasta Salad

Baked Salmon

Preheat the oven to 400°.

I started with 2 salmon filets, and sprinkled a little kosher salt on both.

In a separate bowl, combine 1/2 c. mayo, 1 tsp. dill, a squeeze of lemon juice, salt and pepper to taste.




You may need more or less depending on the size of your filets.  I like mine to be covered thickly enough not to see the fish through the topping.

As you can see from the picture, the mayo mixture on one of the filets is slightly darker than the other.  That's because I used two different types of mayonnaise.  For my boyfriend, who is a normal person with no food sensitivities, I can use Best Foods.  I, on the other hand have to find alternatives that are soy, gluten, and dairy free to work with my belly.




My favorite mayo alternative is Just Mayo.  It is actually completely plant based, with canola instead of soybean oil, and tastes delicious!

While you are waiting for your oven to preheat, start a pot of water to boil your pasta.  Mine is gluten free penne, but you can use anything you like!  Gluten free pasta takes a little longer than it's wheat counterparts to cook, so keep that in mind when timing everything.

While the pasta is boiling, and the salmon are baking, start the trimmings for the pasta salad. 

Slice about 1 cup of purple cabbage into thin slices.
Julienne 1 cup of carrots.
Chop about 1/2 cup of whole, fresh parsley into small bits.  It chops down into a little less than 1/4 cup chopped.
Slice 1 or 2 green onions.

In a separate bowl, combine 1/2 c. mayo, 1/2 tsp. worcestershire sauce, 1/2 tsp. coconut aminos, 1/2 tsp lemon juice, 1/4 tsp Sriracha (or hot sauce of your choice), salt and pepper to taste.

(Coconut Aminos my soy sauce substitute that tastes a little sweeter, and a little less salty than soy sauce, but is a close substitute to actual soy sauce. If you don't use this, I think a teriyaki sauce would be the next best thing.)

Drain the pasta when it has finished cooking.  Give it a quick rinse under cold water, and put into the fridge or freezer for a quick chill.  When blended, the end result should look a bit like this. Apparently I wasn't going for pretty!

Summary:

Baked Salmon

2 Salmon filets

Kosher salt

Sauce

1/2 c. mayonnaise

1 tsp dill

1/2 tsp pepper

1/2 tsp salt

Squeeze of lemon

Bake at 375° for 20 minutes, or until flaky and opaque.

Pasta Salad

Penne pasta, cooked, drained, chilled

1 c. red cabbage, sliced

1 c. carrots, julienned

1/4 - 1/2 c. fresh parsley, chopped

1-2 green onions, sliced

Sauce

1/2 c. mayonnaise

1/2 tsp worcestershire sauce

1/2 tsp coconut aminos

1/2 tsp lemon juice

1/2 tsp salt

1/4 tsp pepper

1/4 tsp sriracha hot sauce