Confession: my mind is slightly confused by the seasons. It’s spring here in Australia, but all my friends back home keep flaunting their pumpkin spice lattes and cozy sweaters. I don’t know whether to make lemon bars or pumpkin cookies (I’ll probably make both)!
I’m over here on the verge of making chili when I notice some fresh salmon at the market. We typically like salmon anyway, but this one came with a marinade on it ready to go! Couldn’t pass it up. Then I thought of a dish my mom makes sometimes that pairs well with chicken or fish:
Springtime Citrus Pasta with Salmon
This whole meal is so fast and easy. The pasta is light and citrusy; a perfect match with tangy, sweet marinated salmon.
While I can’t take credit for this marinade, keep reading if you want to see a similar take. **Sidenote: Make your marinade ahead of time and let the salmon, ya know, marinate for a while before you start cooking.
Ingredients for marinade:
- 2 salmon fillets
- soy sauce
- tiny bit of brown sugar
- a little fresh lemongrass OR lemongrass paste
- 2 cloves of garlic
Stir ingredients together and pour into a large zippy bag. When I’ve made this myself, I just eyeball the honey and soy sauce; you can’t really do damange. Place your salmon fillets inside and make sure every side is coated, let it chill for a couple hours/overnight/during the work day.
- 1/4 of a red onion
- garlic ^^^ all finely chopped.
- salt and pepper
- olive oil
- lemon juice (fresh or not, mine was not)
- baby spinach
Have your oven pre-heated to 375º. Place your salmon in a baking dish a pour any excess marinade over the top. Bake for 15-18 minutes.
Start cooking your pasta the same time the samlon goes into the oven. While the pasta is cooking, chop up your ingredients. After draining the spaghetti, transfer to a large serving bowl. Add 2-3 Tbsp of olive oil to start. This is the fun part. You’ll have to gradually add the oil and lemon juice until you find a good balance for the amount of pasta you have. You don’t want the pasta to be drenched in oil, and you certainly don’t want to go overboard on the lemon right away. Like I said, it’s fun!
Next, add in the baby spinach and toss it around so that it begins to wilt a little. Toss in the chopped tomato, garlic (or not if garlic isn’t your thing), and onion. Don’t forget to add some salt and pepper!
Serve together with the baked salmon and some steamed broccoli if you’re feeling extra healthy 🙂
I hope you’ll find this light and tasty dinner a perfect fit into your weekday. It’s simple and fun to make and it’s very delicious. Please leave a comment if you give it a try or have any spins on it you’d like to share!