Salmon, Tomato and Zucchini Pasta, and Homemade Pumpkin Seeds Sourdough Bread

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat Dutch oven to 500°F.

Prepare sourdough bread with pumpkin seeds and place in the oven for 20 minutes at 500°F, then reduce to 450°F for another 20 minutes.

Bring a large pot of water to a boil for the pasta.

Add pasta to boiling water and cook according to package instructions, stirring occasionally to prevent sticking.

Cut salmon fillet into individual pieces, about 1.5 inches thick.

Season salmon pieces with lemon juice, garlic salt, dried basil, oregano, and Italian seasoning.

Let seasoned salmon sit to marinate.

Add salt to boiling water (about 1-1.5 teaspoons) for flavor.

Dice half a yellow onion for sautéing in olive oil.

Heat about 2 tablespoons of olive oil in a large saucepan.

Sauté diced onion until translucent and fragrant.

Cut zucchini into quarters and then dice into smaller pieces.

Quarter cherry tomatoes for the pasta.

Add diced zucchini to the sautéed onions and cook until tender.

Add quartered cherry tomatoes to the skillet and cook until softened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens