Cliff and I like to travel. In the almost 4 years that we have been married we have gone to Europe 3 times, Mexico 3 times, Kauai, and done a bunch of long weekend trips. Basically, we are spoiled. Or were spoiled I should say. I know that we are lucky to have visited all of those places and I shouldn’t be complaining. But our big vacation this year is a road trip to St. Louis! Ha! Not exactly exotic. Instead of going on amazing vacations we chose to buy a house. As much as I love my new house, I miss the vacations! Hopefully next year we can go somewhere really fun.
Since we are stuck in Illinois for now we have decided to just pretend like we are on vacation every weekend. We pack up our drinks and snacks and books and head to the local pool, where we pretend we are in Mexico. We lay around the pool and talk about how bad the service is. Why is no one bringing us Miami vices? Where are my chips and salsa? And what happened to the swim up bar? Why is there no activities coordinator guilting us into participating in bingo and volleyball aquatico? And what the heck, I have to cook my own dinner? No maid service? This vacation sucks!
To keep with the theme of being on a tropical vacation I have been making lots and lots of seafood. Cliff is not a fan of seafood but he will occasionally eat salmon. I am always trying to think of new ways to prepare salmon. I had never made it served with linguine before so we gave it a try. It was excellent. I even lit my ocean breeze candle. The salmon was lemony and fresh and if I closed my eyes I almost felt like I was on a tropical island. Too bad when I opened them instead of seeing waves crashing on a beach I only saw piles and piles of dirty dishes.
1 pound linguine
1 head garlic
2 tablespoons chopped dill
1 tablespoon chopped basil
Juice of 1 lemon
¾ cup + 2 Tablespoons olive oil, divided
1 pound salmon cut into 4 portions
salt and pepper
Preheat the oven to 400 degrees. Cut the top off of a head of garlic. Drizzle with 1 tablespoon olive oil and wrap in foil. Bake in oven for 1 hour until the garlic is golden brown and soft. Allow time to cool, before removing the cloves from the skin.
Start boiling a pot of water and cook the pasta according to the directions on the package. Sprinkle the salmon with salt and pepper. Heat a cast iron pan over medium-high heat. Drizzle with 1 tablespoon olive oil. Place the salmon skin side down, and cook about 4 minutes per side. Meanwhile, prepare the dressing. To the oil, add the chopped dill, chopped basil, lemon juice, and roasted garlic. Whisk well. Once the pasta is cooked, drain and pour the dressing over the pasta. Toss to coat. Place the salmon filets over the pasta. Garnish with lemon wedges, Parmesan cheese and more dill.
Source: A Live Love Pasta Original