Mediterranean Salmon

This week I received a link via email to an article suggesting that the Mediterranean diet can help with seasonal depression. I like Mediterranean foods, so I can get on board with that. We tried this one last night and it got a thumbs up all around. Strictly speaking it's not all Mediterranean, but it's a step in a pretty yummy direction.

Mediterranean Salmon and Noodles

Ingredients:
• 1/2 package of fettuccini (about 4 servings)
• 2  Tbsp. olive oil
• 1  lb. skinless, boneless 1-inch thick salmon, cut in 8 pieces
• Salt and freshly ground black pepper
• 6  cups fresh baby spinach
• 2  red and/or yellow sweet peppers, roasted
• 1/2 cup kalamata olives, pitted and cut into halves
• 1 cup mushroooms, sliced
• 1-1/2 cups cherry tomatoes, cut into halves
• 1/2  cup balsamic vinaigrette dressing
• Feta cheese for garnish

Directions:
1. Roast peppers. I do this in my gas oven by setting temperature to 400 and placing them on the lowest rack (no need to wait for the oven to preheat) directly over the flame vent. Turn every five minutes until skin is blackened and blistering. Remove from oven and immediately place in a covered dish. After at least fifteen minutes, remove from dish, peel away blackened skin, remove stem and seeds, and rinse. You can skip this step by buying a jar of roasted peppers, although I've never bought them so I can't recommend one way or another.

2. Prepare pasta according to package directions.

3. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 12 minutes or until salmon flakes, turning once.
Remove salmon; cover and keep warm.

4. Add spinach, sweet peppers, mushrooms, and remaining oil (if necessary) to skillet. Cook and stir 1 to 2 minutes, or until spinach is wilted. Drain pasta; add to skillet along with tomatoes and olives. Add dressing; toss to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon. Serves 4.