Salmon with olive tapenade served with fettuccini and asparagus is a great harbinger of spring. Pan-searing the salmon makes it crisp on the outside and tender and moist inside. The salmon takes only a few minutes to cook this way.
Tapenade is a paste made from olives, garlic, olive oil and herbs. There are many good varieties in the market.
Fresh fettuccini is used in this recipe. I have also given the method for dried fettuccini.
This meal contains 635 calories per serving with 42 percent of calories from fat.
Fred Tasker’s wine suggestion: Seared salmon would go wonderfully with a nice fruity pinot noir.
• Olive tapenade can be found in the condiment section of the market.
• Use a skillet that is just large enough to hold fish.
• Make sure the skillet is very hot before adding the salmon. It should be smoking.
• Place water on to boil for pasta.
• Prepare asparagus
• Start salmon.
• Cook fettuccini and asparagus.
• Finish salmon.
To buy: 3/4 pound salmon fillet, 1 container olive tapenade, 1/4 pound asparagus, 1 small package fresh fettuccini.
Staples: Olive oil spray, olive oil, salt, black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful-Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.