Off the Bike Food: Salmon over balsamic tomato-basil pasta
Salmon is a great source of protein and omega-3s which can help fight inflammation and speed up recovery. The pasta is an excellent source of carbs so this is a great meal for the night before a big ride or as a recovery meal after a hard day out on the bike.
Servings: 4 Adults
Ingredients
- 1 lb Salmon FIllets
- 1/2 lb Pasta Any Pasta, I prefer Angel Hair
- 1 tsp Dried Dill
- 1 tsp Dried Italian Seasoning
- 1/2 tsp Dried Oregeno
- 1 Bunch Fresh Basil
- 2 Cups Sliced Cherry Tomatoes
- 1 Clove Garlic
- 2 tbsp Olive Oil
- 1/8 Cup Balsamic
- Salt & Pepper to Taste
Instructions
- Start a pot of water to boil
- Preheat oven to 400 degrees F (200 degrees C).
- Slice tomatoes, mince garlic and loosely chop basil
- Rinse salmon, and arrange on a baking sheet lined with aluminum foil (Parchment Paper if you want to keep the skin on).
- Sprinkle salt, pepper, italian seasoning, and dill over the fish.
- Bake in preheated oven for 15-20 minutes. Salmon is done when it flakes easily with a fork (USDA recommends 145 degrees Fahrenheit).
- Boil the pasta while making the rest of the dish.
- In a large pan add olive oil and saute garlic (30 seconds).
- Add tomatoes and oregano to the pan and lightly salt tomatoes. Simmer for a few minuted until tomatoes begin to fall apart
- Drain pasta and add to pan with tomatoes. Add balsamic and toss to coat
- Plate pasta, sprinkle fresh basil over and the lay cooked salmon over top and serve.
Notes
I like to serve with a side garden salad and/or a side of asparagus.
Substitutes: I enjoy swapping Salmon for Steelhead Trout. It is a little denser and less oily.