Ark Of The Covenant Recipe
Grilled, wild caught Alaskan salmon, grape tomatoes, Kalamata olives, zucchini & squash in a white wine basil butter sauce with feta cheese. Tossed with spinach fettuccine or served with basmati rice.
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Ingredients
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Main Ingredients
Sauce Ingredients
Optional Side
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Wash the grape tomatoes and cut them in half. Slice the zucchini and yellow squash into thin rounds.
- 2
Prepare the Salmon
Pat the salmon fillets dry with a paper towel and season them with salt and black pepper on both sides.
- 3
Cook the Pasta
Cook the spinach fettuccine according to the package instructions until al dente. Drain and set aside.
- 4
Prepare the Rice (if using)
Rinse the basmati rice under cold water, then cook according to package instructions. Set aside.
Cooking the Dish
- 5
Make the White Wine Basil Butter Sauce
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a simmer. Add lemon juice and fresh basil. Season with salt and black pepper to taste.
- 6
Cook the Vegetables
Add the zucchini, yellow squash, grape tomatoes, and Kalamata olives to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
- 7
Grill the Salmon
Preheat a grill or grill pan over medium-high heat. Grill the salmon fillets for about 4-5 minutes on each side or until they are cooked through and have grill marks.
- 8
Combine and Serve
Once the vegetables are cooked, add the cooked spinach fettuccine to the skillet and toss everything together in the sauce. Divide the pasta among plates, top with grilled salmon, and sprinkle with feta cheese. If serving with basmati rice, place the rice on the side.