GRILLED BLACKENED SALMON OVER PASTA AND VEGETABLES

Spice Mixture:
2 Tbs paprika
1 Tb cayenne pepper
1/4 tsp dried basil, oregano and thyme
1 1/2 tsp salt
2 Tbs dried minced onion

1 1/2 lb salmon filet

For the Pasta:
2 Tbs olive oil
3-4 cloves garlic, minced
1 onion cut in half, then quarters and thinly sliced
8 ounces baby spinach, washed and dried
1/2 cup sun dried tomatoes, julienne cut
1/2 cup toasted chopped walnuts or pine nuts
Salt and pepper to taste
Crumbled feta Cheese for garnish
1 lb Ronzoni Smart Taste spaghetti

1) Heat grill or grill pan over medium. Cover salmon filet with spice mixture and grill until salmon is cooked through, approximately 5-7 minutes per side depending on thickness.

2) In a large non-stick skillet saute onion and garlic over medium heat until onion is translucent, about 5-6 minutes.  Add spinach and sun dried tomatoes and cook until spinach is wilted, about 2 minutes. Add nuts and season with salt and pepper.

3) Cook pasta according to package. Scoop out about 1/2 cup of the cooking water and add to spinach mixture. Drain pasta and add to pan. Toss until well combined. Serve pasta with a piece of salmon on top and sprinkle with feta cheese.

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Lauren Stuart PhD is a warm and attentive teacher. She definitely has a passion for creating, teaching and serving healthy food! Her classes are designed to inspire you and the recipes can easily be recreated at home.

After working as a nutrition counselor for many years what Lauren decided was the best thing she could do for her clients is show them how to eat properly. Classes began for her client base and rapidly spread. Over the last 15 years, Lauren has taught in classes in many places, hospitals, culinary schools and now in Colorado Springs at her own school, Cooking Naturally.