It’s been awhile, no? Summer really got crazy for me toward the end – I was working full time at the Tribune Review, and I took a three-week study abroad trip to Salzburg, Austria that was pretty life changing. Since returning from the trip mid-August, I finished up my internship and packed up my things to return to the University of Maryland and my brand new efficiency apartment. You know what that means? My own kitchen, and cooking meals for one person – myself. It’s been an interesting transition over the past few days, I’ll admit it. I was incredibly anxious to come back to school, especially because this is the place where my eating disorder really took hold during freshman year. However, I have had a lot to keep me occupied in the week before class begins – I’ve been training to teach group fitness classes (7 this semester, I’m going to die!), sharing dinner with friends, visiting D.C. and, of course, taking in a bit of the College Park nightlife.
While I’m excited to see my friends, to begin my internship at the Feminist Majority Foundation and for classes to start, I’m mostly excited about using my own kitchen. While I have more than enough cabinet space and all the refrigerator room in the world to store my several favorite cheeses, the electric stove has proven to be difficult for me to conquer. That being said, I’m going to share my first meal with you, as it ended up being pretty awesome! This meals serves one person and has all the major food groups covered – zucchini fills the role of vegetable, pasta is our starch, salmon, our protein, and a sprinkling of parmesan cheese for dairy. Yum! The best part? This dish took me about 25 minutes to whip up.
Let’s get cooking!
Lemony Salmon and Zucchini Pasta For One
This dish is gluten free and dairy free adaptable. It contains no peanuts, tree nuts, sesame, soy or shellfish.
1 salmon cutlet, thawed (I got mine in a family pack from Wegmans!)
1/8 box of angel hair pasta
1 tablespoon parmesan cheese
4 tablespoons olive oil
Pinch of garlic powder
Salt and pepper to taste
1. While bringing water to boil in a pot, set up two separate pans on medium high heat, each with 1.5 tablespoons olive oil warming.
2. In one pan, place the salmon cutlet. Sprinkle with lemon, salt and pepper and cook on each side until it becomes opaque through the middle. If you start to see white, you’ve cooked it slightly too much, the fat is starting to bleed out. When done cooking, cut into bite sized chunks and place in a bowl.
3. While the salmon is cooking, cut the zucchini into thin discs and place in the pan. Sprinkle with salt, pepper and garlic powder and let brown on both sides. When finished, place in a bowl with salmon.
4. Once the water comes to a boil, cook pasta until al dente. Drain and place in the bowl. If it looks a bit dry, coat with 1 tablespoon pasta water or 1 tablespoon olive oil.
5. Top with parmesan cheese and enjoy!
Adaptations: For dairy free, skip parmesan sprinkling. For gluten free, use gluten free pasta.