Here is the recipe for a customer favorite. This very easy, healthy dish adapts well to changing, seasonal vegetables.

Spa Pasta

(This recipe will make about 2 servings)

Whole grain penne pasta
Olive oil
Salt & Pepper
Four Ounce Salmon Filet (We prefer wild caught, skin on)
1/2 cup each, seasonal vegetables; chopped (We are using asparagus & peas in June)
1/4 cup chopped onions
1 tablespoon finely chopped garlic
1/2 cup shredded cheese (we are using parmesean, but have used goat chevre)

Preperation: Cook 2 servings of penne pasta and set aside. Heat a large saucepan, add two tablespoons of olive oil and salmon filet. Cook at a medium-high heat for about 4 minutes per side. (Be careful not to overcook.) When the salmon is cooked, flake and leave in pan (you can leave the skin in the pan, or remove if you prefer.) Add 2 tablespoons of olive oil and all vegetables. Sautee for 2 minutes then add pasta and 1/4 cup of cheese. Add salt and pepper to taste and toss for another minute. Transfer pasta to plates and sprinkle remaining parmesean. Serve with bread.

(The cost for this dish is about $8.00 including the salmon.)