Ah, swimsuit season, how I have a love/hate relationship with thee. On one hand, you entail swimsuits…and we all know how most women feel about that. On the other hand, you’re part of summer, which all teachers–including this one–L.O.V.E. Days of not getting up at 5:30, not writing lesson plans, not grading papers, and not living in fear of the next lice outbreak. Did I just mention lice in a cooking blog?!? I digress…back to the swimsuit season discussion.
So, getting the body in shape for swimsuit season can be a little daunting. Luckily for us, there is such a thing as Cooking Light. Recipes like this one make swimsuit season a little more tasty.
8 oz. uncooked farfalle
1 c. shelled edamame
1 (6-oz.) salmon fillet, skinned (easily could be left out for vegetarians/vegans)
2 tsp. olive oil
1 c. finely chopped red onion
6 oz. baby spinach (about 7-8 c.)
1/3 c. chopped fresh dill
2 Roma tomatoes, chopped
2 TBSP whole-grain Dijon mustard
1/2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
Directions:1. Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water. Drain and place in a large bowl.
2. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook seven minutes or until fish flakes easily when tested with a fork, turning once.
3. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
4. Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; cook 2 minutes or just until wilted, stirring frequently.
5. Add spinach mixture, dill, and tomatoes to pasta mixture; toss gently to combine.
6. Add mustard, salt, and pepper; toss gently to coat.