Pasta w/ Roasted Salmon, Tomatoes

Black Garlic Sauce and Olives 


Serves 2


Recipe Source - Chef Mitch Maier

Prep Time - 15 Minutes

Cooking Time - 15 Minutes

Total Time - 30 Minutes





8 oz. of whole wheat spaghetti

2-3 tsp. olive oil, divided

2 cloves garlic, chopped

2 teaspoon dried basil

1 cup cherry tomatoes, halved

8 oz. of salmon fillets

1/4-1/2 cup pitted kalamata olives

1 teaspoon Chef Mitch Maier Black Garlic Sauce & Marinade

3-4 cups kale, chopped

Herbs, crushed red pepper, sea salt and pepper, as desired

Lemon slices (optional)



Cooking Instructions:


1. Preheat oven to broil. Meanwhile, bring pot of water to boil. Cook pasta according to directions.

2. In a baking dish, drizzle about 1 tsp. olive oil in dish. Add garlic and basil, stir to combine. Put dish in oven to heat for about 2-3 minutes. Add tomatoes, cook another 5 minutes.

3. When tomatoes are starting to brown, add salmon and olives to baking dish. Cook about 3-4 minutes per side, or until salmon is thoroughly cooked.

4. When pasta is cooked and ready to be drained, place kale in a big bowl under the colander for pasta. Pour the hot water on the kale to wilt it. Set pasta aside.

5. Add wilted kale to pasta pot. Drizzle with 1/2 tsp. olive oil, 1 tsp. Black Garlic Sauce & Marinade sprinkle with a little sea salt. Cook over medium heat for about 5 minutes.

6. Place pasta on plates or in bowls. Top with sautéed kale. Then top with salmon and tomato-olive mixture. Drizzle with oil from pan or remaining olive oil. Drizzle with more Black Garlic Sauce & Marinade.  Your discretion. Sprinkle with herbs or crushed red pepper, and garnish with lemon slices, if desired. Makes 2 servings.



To Order Chef Mitch Maier Black Garlic Products --