A couple of weeks ago, a friend shared a recipe with me….it looked amazing. Well, like everything, I lost the recipe. But for the most part I remembered it. Then while I was writing the menu for last week, I fell in love with a recipe called Caesar Pasta Salad, wrote down the recipe, bought the groceries and had to put off making it until the following week. That week came and went, and poof it was out of my head.So tonight while prepping for a catering this weekend, Craig said, “are you ever going to make that Caesar pasta? So, it was on! In went the salmon, topping was made, chop chop went the vegetable and boiled the pasta, all while making Red leaf Spinach Dip and the BEST Gazpacho ever!
Asiago Garlic Herb Crusted Salmon
4-6oz portions of Salmon
12 oz Asiago, shredded
2-3 cloves of Garlic, chopped
½ cup Fresh Parsley, finely chopped
Black Pepper, to taste
Preheat oven to 425º F. Line rimmed baking sheet aluminum foil for easiest cleanup.
Place salmon, skin side down, onto lined baking sheet. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, asiago and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The asiago cheese should have melted and lightly browned.
Allow to rest about 5 minutes and serve.
For the Caesar Pasta salad:
1 lb Radiatori Pasta
3 green onions
¼ cup carrots, diced
1 romaine heart, chopped
4 oz Parmesan, shredded
½ bottle Caesar dressing
Boil pasta, and rinse with cool water, drain.
Chop all vegetables and add to the pasta.
Dress the pasta with the dressing, add romaine when ready to serve.
Note, add more dressing to your taste.