Yesterday was DH's birthday (and MIL's Orthodox Christmas), so it needed to be something doubly special. DH always prefers I cook for his bday and I like doing something special for it, but up until now, I just follow some recipe. Most years, I grab something from the White Dog Cafe cookbook (he loved that restaurant in Philly), but he said he wanted pasta with lots of veggies and maybe, if he could have his biggest wish, some fish. This is something I haven't done before. So... I scoped out the veggies at the Whole Foods and picked up some nice veggies and I had stuff at home to finish it up. Here is the list of ingredients: 1 lb. of salmon fillet 1 lb. of quality large ring pasta 3 smaller zucchini (not baby size, but not big) 1 head of broccoli 1 bunch of green onions (scallions) 1 red bell pepper 1 package of baby portabello mushrooms (quart size) 6-8 sun dried tomatoes 1/4 cup pine nuts 1 bunch dill (washed and destemmed and then chopped finely) 2 teaspoons Better than Bouillon Vegetable stock (or if DESPERATE, 2 bouillon cubes) 1/2 a stick of butter (unsalted) 2 tbsp. Sour cream 4-6 tbsp. lemon juice (or 2 small lemons - one for the fish and one for the veggies) 1 tbsp. dehydrated veggies (meant for dips or marinades) 1/4 cup water for fish 1/2 cup to 3/4 cup water for veggies Salt and Pepper to taste What I did: first, I diced/cut all veggies up in small pieces - about the size of a garbanzo bean. Then, I started the water for pasta (adding salt and oil to the water). I rinsed and dried the salmon and cut it into roughly 4 equal pieces. I put it in a baking pan that had 1/4 cup water and some dried vegetable spice (from whole foods - bell pepper, leaks, sundried tomatoes, garlic, parsley, etc - no salt added) and added a couple of good squirts of lemon juice and marinated it face down in the rehydrated spices for a short time. I flipped them over for baking (making sure to have plenty of veggie stuff on them and then I covered that pan with foil and put it in the oven to bake at 425 degrees while I cooked the rest - set for 15 minutes. Then I added the pasta to the boiling water (a larger pasta noodle which took 12 minutes). At the same time I sauteed the mushrooms, green onions and red bell pepper with 1/2 a stick of butter and then scraped it all out. Then, in the pan I added a 1/2 cup to 3/4s cup of water and the vegetable stock (I have "better than Bouillon in beef, Chicken, and veggie, so this time I used veggie) and added the diced zucchini and chopped sun dried tomatoes, and chopped dill and cooked until tender firm, I then added the sauteed veggies back to that pan and added a couple squirts of lemon juice (about 2-3 tbsp?). I stirred that all up, then added the broccoli and pine nuts and basically turned off the heat so as not to overheat the broccoli. I removed the cooked pasta, and took out the fish. I then sucked up the fish "stock" in the baking pan (remember it was in a little water and lemon juice with spices) and added that to the pasta dish (about 3 tbsp. worth) and finally added two tablespoons of sour cream and tossed the veggies all together. I placed the pasta on the dish, added a generous helping of veggies and then added the salmon covered in the rehydrated veggies on top. Served with fresh parmesan cheese. It was BEAUTIFUL to look at and DELICIOUS! So yummy and it made four VERY generous helpings - like Cheesecake Factory portions. I'll DEFINITELY be making this one again and it all came from my little noggin! So fast two, from start to finish this dish took me 30 minutes to make even with prep time.