Yesterday was the first dose of normalcy I’ve felt in a long, long time. A mixology class, sunshine, and a rowdy dinner with friends. The mass distribution of vaccines in Michigan has been timely with a recent spike in numbers, but coincides with gorgeous weather. After the Illini game, we’ll be outside the rest of the day. And I mean, the day is young, my hockey game isn’t until 9:45 tonight.
That time is absolutely insane and way past my bedtime, or should I say, past the time I want to be wrapped up in my duvet reading a book? Hockey is basically the only thing that would have me outside of the house, much less exercising, at that hour of the day. All to be followed by what will undoubtedly be another insane week at work.
But you know what, the countdown to Key West is on. We will be vaccinated and ready to soak up sunshine and good times. Is there anywhere we much check out in Key West? I’ve never been. We have not 1, but 2, dinner reservations every night because we want choices and perhaps most importantly, outdoor dining options! Not to fear, we’re Open Table pros and will cancel our unwanted reservations.
I’ve coughcoughsprucedupmywardrobecoughcough with boxes and packages arriving en masse. I mean, a girl deserves 6 new pairs of (nearly) post-pandemic shoes! It’s not like we’re talking Manolo Blahniks. This is Nordstrom Rack and Target talk. I’m also taking this opportunity to clear out my closet and drawers of what I don’t wear…which is a lot. I have business professional and workout covered, but it’s everything in between that needs some help. I threw together a cute little outfit for our day date yesterday for mixology and dinner. It’s stressful re-entering the social scene – everything other than scrubs or leggings anywhere other than work or my couch feels so foreign.
In all seriousness, my soul is fed and I had such a great day with friends. We hit every topic, including bidets. Who knew adults and their mixology instructor could discuss a topic at such great lengths. We were sure to tip him well. I also learned who Rob Lowe is – the group was shocked and appalled. He’s pretty handsome and I’m now a loyal Instagram follower.
From such topics, we moved on to local restaurant favorites. My current favorite is something called Salmon Venezia from a pizzeria just down the street from our house. I don’t love their pizza, but this salmon-pasta dish they make is absolutely divine. I stumbled upon this recipe that is the same in many ways: al dente pasta with cream and salmon, but better because…PESTO! Quick and easy to make, this dish was loved by my whole crew! This dinner feels so fancy, but it’s really quite simple!
Creamy Salmon Pesto Pasta
Creamy and rich pesto pasta with lightly breaded salmon pieces throughout. It's fancy yet simple - you'll love it!
Ingredients
- 10 oz uncooked pasta
- 1/2 cup all-purpose flour
- 1/4 tsp salt & black pepper, to taste
- 1/4 tsp garlic powder
- 1 lb skinless salmon filets (about 4)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/3 cup dry white wine
- 1/2 cup pesto
- 1/3 cup heavy whipping cream
Instructions
- Heat a large pot of water over high heat until boiling. Add pasta and cook until al dente, about 7-9 minutes. Drain and set aside.
- Meanwhile, whisk together the flour, salt, pepper, and garlic powder in a shallow dish. Pat the salmon dry.
- In a large, deep skillet heat the olive oil and butter over medium-high heat. While heating, dredge the salmon filets on all sides in the flour and add to the skillet once hot.
- Cook salmon for 4 minutes before flipping and cooking an additional 4 minutes. Remove to a plate and return the skillet to the stove.
- Add the wine and pesto to the skillet and cook for 1-2 minutes. Slowly pour in the cream and cook until bubbly, stirring often, about 2 minutes.
- Add the pasta and stir to combine. Add the salmon to the pasta and using gentle force, break the salmon filets into 4-6 pieces each. Gently fold into the pasta and serve immediately.
Notes
Recipe slightly adapted from Salt and Lavender
Next time I make this, I'll try with half and half or whole milk. I didn't want to risk curdling the dairy on attempt #1!
Nutrition Information:
Yield: 5 Serving Size: ~1 2/3 cupsAmount Per Serving: Calories: 614Total Fat: 30.4gCholesterol: 89mgSodium: 322mgCarbohydrates: 50.8gFiber: 2.4gSugar: 2.2gProtein: 30.6g
Spring is here and that makes me think of pesto! Check out some of these pesto favorites!
- Basil Pesto with Pine Nuts, Sunflower Seeds, and Lemon
- Green Goddess Pesto-Squash Pizza
- 5 Ingredient Pesto Shrimp and Broccoli Fettuccine
- One Pot Spinach and Pesto Chicken Pasta
- Caprese Panini
- Pesto Turkey Meatballs
Weekly Menu: March 21st – 25th
- Sunday: Cashew Chicken with rice and steamed broccoli
- Monday: turkey burgers with oven fries
- Tuesday: Sheet Pan BBQ Meatloaf Dinner
- Wednesday: Vegetable Chowder in bread bowls
- Thursday: Enchiladas with fresh salsa
Be well,
