Wild Salmon served with Pasta and Salsa Verde

Can you believe it?! The nausea subsided enough for me to cook tonight! Tonight's dinner was broiled wild salmon steak served on a bed of pasta that was tossed with chopped broiled zucchini and smothered with salsa verde. It was a nice simple, delicious baby-worthy meal.

The salsa verde was a simple concoction of finely chopped parsley, capers, and anchovies mixed with lemon juice and a dollop of dijon. I mixed these together, then drizzled some olive oil and emulsified. The original recipe called for garlic, but I skipped it since garlic is on my aversion list these days (see previous post). When the pasta was ready (I used spaghetti 'cause that's what I had handy), I drained the noodles and tossed it with the zucc while adding the lemon and olive oil sauce. The only prep for the broiled salmon was a squirt of lemon and a sprinkle of sea salt and fresh ground pepper.

With prep, this meal only took 15 minutes. I should have taken a picture because it looked awesome -- the noodles with flecks of bright green parsley, chunks of green zucchini and the pink salmon. Very pretty. And best of all, I managed to taste it and, ooh ooh, even better, it managed to stay down! Maybe there's hope for my taste buds yet!