Name: Roasted Salmon and Veggies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 teaspoon ground sumac (optional substitute: 1 teaspoon lemon zest, 1/8 teaspoon paprika, and increase black pepper to 3/4 tsp.); ½ teaspoon cayenne pepper; ½ teaspoon dried oregano; ½ teaspoon kosher or sea salt; ½ teaspoon ground black pepper; 2 tablespoons olive oil, divided; 1 lemon, cut in half, divided; 2 cloves garlic, minced; 1 pound salmon or 4 (6-ounce) skinless salmon fillets; 1 red bell pepper, cut into large cubes; 2 zucchini, cut into large chunks; ½ cup cherry tomatoes, quartered; 1 Persian cucumber, chopped; ¼ cup Kalamata olives, halved; 4 to 6 ounces feta cheese, cut into cubes

Ingredients

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Roasted salmon and veggies (see preparation, above)
8 ounces whole-wheat fettuccine or spaghetti
4 tablespoons balsamic vinegar
1 to 2 tablespoons olive oil
1 clove garlic, minced
Juice and zest from reserved ½ lemon
½ teaspoon dried oregano

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Instructions

Cook pasta according to package instructions.
While pasta is cooking, make balsamic drizzle by combining vinegar, oil, garlic, lemon juice and zest, and oregano in a bowl; mix well.
Distribute cooked pasta among four bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Drizzle with balsamic sauce.

Author: Dish on Fish

Salmon Bowl #2: Pasta with Balsamic Drizzle

Ingredients

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