Just another Tuesday night at the Walker Cafe

Broiled Lemon Salmon served over Bow Tie Pasta with Pine Nuts

For the salmon (serves 3-4)

  • 3-4 1/2 pound portions of salmon
  • 1 lemon sliced very thin
  • garlic powder
  • dill weed

Place salmon skin side down on a lightly oiled baking pan. Sprinkle with garlic powder,  cover with lemon slices and sprinkle with dill weed. Broil for 10-15 minutes on a rack that is about 8″ below the broiler.

For the pasta

  • 1 pound bow tie pasta
  • 1/4 c. chopped parsley, or 1 kale or chard leaf, chopped
  • 2 Tbs. olive oil
  • 1 clove garlic, minced
  • salt
  • 2/3 c. pine nuts

Toast the pine nuts by placing them in a non-greased pan over a medium heat. Stir constantly for 2-3 minutes until they are toasted. Remove from heat and pour into a ceramic bowl to cool.

Boil pasta until al dente, adding parsley or chopped greens to the water during the last minute. Drain. Add olive oil to pan along with garlic. Stir in pasta. Toss in the pine nuts. Salt to taste.

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