As you know, Valentine’s Day is coming up, and many of you will be making plans for a romantic evening. Sometimes that means going out on a date, and for others that means cooking dinner together at home. Before James and I were married, our dating anniversary was actually February 12th, so we have never celebrated Valentine’s Day and instead just celebrated our anniversary.
This year marks 8 years since our first date, so even though we have a new anniversary now, our wedding anniversary, I think we might stick with tradition and have our date night meal on the 12th and stay in the 14th. Plus I am turning 30 this year, so I am making sure to plan the most festive/fun times for my birthday MONTH of March! In the Ruiz family, we always enjoy a birthday month, and luckily James has embraced this tradition wholeheartedly.
Since salmon is pink, rose wine is pink, and this adorable plate I just got is also pink, I thought why not theme this meal for a fun Valentine’s dinner option! It is really light, so you don’t risk feeling overly full after dinner, and it is super easy to make. You can impress your date with this dish without even breaking a sweat!
What you need:
- 2 salmon filets
- 3 lemons, zest and juice
- 1 can of artichoke quarters, drained
- 2 tbsp capers
- 1/4 cup of parmesan
- 1/4-1/2 cup of extra virgin olive oil (good quality)
- salt and pepper to taste
- penne pasta, or any other pasta of your choice
Start by heating your oven to 350F and setting a pot of salted water to boil on the stovetop.
Season your salmon with salt and pepper, and some lemon zest. Squirt the juice of half of a lemon on the salmon as well and bake in the oven for 10-15min.
Cook the pasta according to the directions on the package, but usually around 10-12min to have it al dente.
Meanwhile, mix together your artichokes, capers, parmesan, olive oil and the juice and zest from two lemons. Season with salt and pepper.
Let the mixture sit and marinate while your fish and pasta finish cooking.
Once the salmon is done, remove it from the oven and use two forks to shred it off of the skin.
Drain your pasta, but reserve about 1/4 cup of pasta water.
Add the pasta and shredded salmon to the bowl with the artichoke mixture and toss. Pour in about half the pasta water and toss again.
Serve warm fresh from cooking, and enjoy with a nice glass of rose.
This is so delicious cold as well, and could be a fun thing to make in advance for a romantic picnic instead of your typical date.
You’ve got to love the two for one!