Microgyms

Salmon and Edamame Penne

Chef Agasi is a Marathon runner who understands that you need to provide your body with quality nutrients in order to perform at your best. So here is one of his recipes that I am sure will energize you for your next sporting event.

Ingredients

1/4 cup red onion
1/4 cup green bell pepper, diced
3 teaspoons extra virgin olive oil
1/8 cup green Manzanillo olives
(about 10), diced
1/8 cup capers
1 tablespoon fresh sage, chopped
1 tablespoon fresh oregano, chopped
1/4 cup yellow onion, diced
2 medium tomatoes, diced
6 ounces whole-wheat pasta
1/2 cup edamame
10 ounces (two five pound portions) wild salmon, with skin

Cooking Directions

Saute´red onion and pepper in one tea spoon olive oil for three minutes. Stir in olives, capers, and herbs. Remove from heat. in a pot saute´yellow onion in one teaspoon of olive oil until golden brown. Add tomatoes. Cover and cook over low heat for 10 minutes. remove from heat and mix in pot with a hand blender. Stir in olive mixture. Set aside. Boil pasta according to package directions, adding edamame about two minutes before pasta is ready. Drain. Heat one teaspoon of olive in a nonstick saute´pan over high heat, cook salmon, skin side down for one minute. Lower heat to medium and cook for another five minutes. Flip and cook for another minute, in a bowl, mix pasta with three -quarters of the tomato sauce. Plate two portions. Top pasta with salmon and distribute remaining sauce across salmon.