I love salmon and will happily eat it several times a week. This time I decided to pair the salmon with some delicious whole wheat ziti in a garlic sauce as well as some corn on the cob (which I removed from the cob to make it easier to eat).
Whole wheat ziti
To cook whole wheat ziti you can simply follow the package instructions. Though, most instructions are generally the same. Boil a pot of water, add whole wheat ziti pasta, and allow to boil for 8 to 10 minutes or until pasta is al dente.
Recipe for Garlic butter sauce
- ⅓ cup butter
- 1 clove crushed garlic
- ¼ tablespoon dried basil
- 2 teaspoons dried oregano
- In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
- Serve warm.
How to Cook Corn on the Cob
And two optional variations
- 4 ears fresh corn, husked
- olive oil, butter, lemon, salt & pepper, for serving
Basil Butter Corn on the Cob variation
- 1/2 cup butter or vegan butter, at room temp
- 1/4 cup fresh basil
- 1/2 clove garlic
- pinch of red pepper flakes
- sea salt and freshly ground black pepper
Mexican Corn on the Cob variation
- adobo sauce from a can of chipotles in adobo
- crumbled cotija cheese
- chopped cilantro
- In a large skillet, bring 1 inch of water to a boil and add the corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes. Drain.
- Season with olive oil or butter, lemon juice, salt, and pepper, as desired.
- Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt, and pepper. Slather it on corn with a squeeze of lemon.
- Mexican Corn on the Cob: Brush the corn with adobo sauce and top with cotija cheese and cilantro.
The main event!
Crispy pan-seared salmon
- 1 lb to 1.25 lb boneless salmon fillet (4 to 5 salmon fillets about 4 oz each), skin on
- Kosher salt and pepper
- 1 ½ tbsp dry oregano
- 1 tbsp garlic powder
- ¾ tsp paprika
- Extra virgin olive oil
- Zest of 1 lemon + Juice of 1 ½ lemon
- 5 oz baby arugula to serve along
- Pat salmon dry on both sides and season with kosher salt and black pepper.
- In a small bowl, mix together the dry oregano, garlic powder, and paprika. Season the flesh side of the fish with this spice mixture.
- In a large cast-iron skillet, heat 2 tbsp EVOO over medium-high heat until shimmering but not smoking. Reduce heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If the skin resists lifting (or if it’s sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
- Remove from heat and immediately add lemon juice and lemon zest.
- In a bowl, add the baby arugula. Season with salt and add the juice of ½ lemon and extra virgin olive oil. Toss to combine.
- Serve salmon with arugula salad. Enjoy!