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Recipe Book Ingredients
- Salmon
- Salmon fillets
- Garlic
- Lemon juice
- Black pepper
- Kosher salt
- Olive oil
- Asparagus
- Asparagus
- Butter
- Olive oil
- Salt
- Pepper
- Spaghetti
- Dry pasta - about 1/2 lb
- Pasta sauce
- Grated parmesan cheese
- Chopped basil
- Extra virgin olive oil
- Garlic bread
- Baguette
- Garlic salt
- Butter
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Gear needed:
- Salmon
- Cookie sheet
- Oven
- Spaghetti
- Big pot
- Stainless pan for sauce tossing
- Colander to drain
- Asparagus
- Looks like it gets the nonstick
- Garlic bread
- Oven
- Cookie sheet
Recipe
Timing
- Salmon
- 20 to 25 minutes in oven
- Asparagus
- About 7-8 minutes
- Spaghetti
- Water boil - 8ish minutes probably
- Cooking to al dente - 6 minutes?
- In the sauce - simmers, so maybe 5
- Total: 19 minutes
- Garlic bread
- 7 minutes
Procedure
- Mis en place
- Chef’s knife and bread knife
- Cutting board and plastic cutting board (for bread)
- Big pot, pan, nonstick pan
- Cookie sheets
- Colander in sink
- Tongs
- Veggie bowl
- 2 garlic bowls
- Prep
- Preheat oven to 350
- Salt and pepper salmon, add lemon juice
- Wrap in parchment package, brush tops with olive oil
- Fill pot with cold water
- Procedure
- Put salmon in oven
- Start heating water
- Chop garlic and basil
- Grate cheese
- Remove stems from asparagus
- Cut up garlic bread, butter and garlic salt
- Salt water
- Put pasta in water and stir
- After about 4 minutes, start heating sauce and butter/oil nonstick pan
- Add asparagus to pan
- Drain pasta, keeping some pasta water
- Put garlic bread in oven
- Add pasta to sauce
- Add pasta water - about 4 Tbsp
- Add butter to pasta
- Add garlic to asparagus, salt and pepper
- Increase heat on pasta and stir vigorously
- Flip garlic bread
- Remove from heat, add in cheese
- Remove fish and bread from oven
- Add basil to pasta
- Serve all