4 fillets of salmon
1 lb box of penne pasta
1 medium zucchini, diced into medium pieces
1 red bell pepper, diced into medium pieces
1 container of baby bella mushrooms
1 shallot, chopped fine
4 cloves of garlic, smashed and minced fine
1/4 cup cheddar cheese
1/4 cup mozzarella cheese
2 cups freshly grated Parmesan
1 heaping tablespoon grated Parmesan (the powdery stuff)
1/2 teaspoon thyme
Zest from 1 lemon
1.5 cup heavy cream
2 ounces cream cheese
Cajun seasoning (see directions for specifics)
3 tablespoons garlic powder, separated
3 tablespoons onion powder, separated
1/2 teaspoon red pepper flake
Cayenne pepper (optional)
Large Beefsteak tomato diced into large wedges and then cut in half
Juice from half a lemon (to be squeezed onto fish after searing)
Add 1 tablespoon of oil or cooking spray to the bottom of a large pot over medium-high heat.
Add zucchini, red bell pepper, and mushroom. Season with 1 teaspoon of salt, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder. Cook for 5 minutes.
Taste the mixture to assess if salt needs to be added. If so, do so at this time. Be careful not to over salt. I’d add no more than 1 additional teaspoon at this stage. Remember cheese is salty.
Cook veggies for another 8-10 minutes or so, until completely tender. Remove and set aside. DO NOT RINSE OUT THE POT!
Add 2 tablespoons of butter to the same pan.
Add shallot, crushed red pepper, and garlic to the pan. Saute for 3 minutes, stirring consistently until aromatic.
Pour in heavy cream and combine completely with shallots and garlic. Cook for 1 minute.