The combination of omega-3 fat in fish and complex grains in pasta helps protect your brain cells, upping your mood and overall brain function and reducing that sluggish feeling. Be sure to look for the MSC ecolabel when shopping for fish so you know your meal has been prepared with fish from a certified sustainable fishery! This healthy recipe is delicious too; it is America Cooks with Chefs' winning recipe!
America Cooks With Chefs is a health and wellness movement that demonstrates the benefits of healthy cooking by connecting Americans with celebrity chefs and partners including The Clinton Foundation, James Beard Foundation, Weight Watchers, Deloitte, Barilla, Mayo Clinic, Aetna, Ora TV, and Good Housekeeping. In January, Chef Tony Manutano teamed up with Victoria Phillips to create the winning dish, featuring pasta and salmon.
- 3/4 Pounds orecchiette
- 2 medium zucchini, sliced into 1/4-inch thick coins
- 1 clove garlic, smashed and peeled
- 2 Cups halved cherry tomatoes
- 4 basil leaves
- 1 Teaspoon dried oregano
- 1 Tablespoon red wine vinegar
- 4 Tablespoons extra virgin olive oil
- Sea salt
- Ground black pepper
- 4 5-ounce salmon fillets
Bring a large pot of salted water to a boil; add the zucchini to the pot and cook for 3 minutes, or until tender (but not falling apart).
With a slotted spoon or hand strainer, carefully remove the zucchini from the pot, shaking off any excess water. Transfer to a large bowl.
Add the garlic, cherry tomatoes, basil, oregano, vinegar, and 3 tablespoons of olive oil to the bowl; stir gently to combine and then season with salt and pepper to taste. Cover with foil to keep warm and set aside until ready to serve.
Bring the pot of salted water back to a boil; add the pasta to the pot and cook, stirring frequently until the pasta is al dente, about 2 minutes less than what is recommended on the box.
Drain the pasta and transfer to the bowl with the zucchini mixture; toss well to combine and allow the pasta to absorb the sauce; quickly cover with foil to keep warm.
Meanwhile, heat a large non-stick sauté pan over medium-high heat.
Rub the remaining tablespoon of olive oil on the flesh sides of the salmon filets and season with salt and pepper.
Place the filets in the preheated pan, skin side up, cover tightly, and cook until the bottoms have a toasted, brown crust, about 3 to 4 minutes. Remove the cover, gently peel away the salmon skins, and discard.
To serve, remove the garlic from the pasta mixture and then divide the pasta among 4 warm plates. Add a salmon filet, crust side up, to each plate and drizzle any leftover sauce from the pasta over the fish. Serve immediatley.