Candyflosslife

A salmon pink week

It seems I'm having a bit of a salmon moment over here.
I've been working on a longer video about hacks on getting plant variety without fresh veg (stay tuned for that one). Then I realized I ended up with at least three salmon meals by the time I put the clips together. Could it be because I love salmon so much, or maybe because it cooks fast and plays very well with others.

Salmon pasta with peas basil and a lemony pesto sauce

Salmon gets a lot of attention for its omega-3s (will leave this topic for another newsletter), but what I love most in meals like these is everything going in with it. In this little salmon trio, the plants are doing a lot of the heavy lifting too: herbs and spring onions in the omelette, sweet peas and basil in the pasta, then more peas, mint, lemon, and herbs in the pea purée. So yes, lovely salmon. But also a very decent help toward plant variety for your good gut bacteria without trying to build a spreadsheet out of dinner.

Salmon Omelette

I've put a new YouTube video up for this Spanish style omelette. It is one my most popular recipes and is one of those meals that feels far more put together than the effort involved. Crisp up leftover cooked potatoes, flake some hot smoked salmon, use spring onions instead of cooking a whole onion, add a little cream cheese to the eggs for fluffiness, and plenty of dill if you have it. It works for lunch, dinner, or a weekend breakfast that will make you feel very pleased with yourself. Did I mention is also fast 🏃‍♀️?

Watch how to make it

Salmon Pea Pasta

Because you need at least one pasta dinner during the week, this salmon pea pasta is such a good midweek option. The peas bring sweetness and color (add them straight from the freezer), and the basil, lemon, and pesto make it feel bright rather than heavy. Very much one of those dinners that lands on the table fast but still tastes like you had a better plan than you did. Use a good store-bought pesto or use my pesto recipe. And a better swap for your gut would be to use wholewheat pasta (you won't notice the difference 😉).

Salmon with minted pea puree

The mint in my planters has sprung like crazy, so the pea purée gets blended with mint, lemon, or your favorite herbs (marjoram also works). It tastes bright and green and far more cheerful than the phrase “pea purée” sometimes suggests. Then you simply pan fry the salmon (no dry salmon and crispy skin guaranteed if you follow my method). Peas are doing the work here twice over this week, and I am totally on board with that.