This is a great recovery meal. Loaded with protein, omega-3's, fiber, & B vitamins. I made this last week when I came home from an extra tough boxing class. It was just what I needed.

I happen to love portabella mushrooms, however, this dish can be prepared with any vegetable that you prefer. Recommendations would be broccoli, tomatoes, eggplant, summer squash or zucchini. (or all of the above).

I always keep a jar of capers in my fridge. If you have never cooked with them, think of piccata sauce. That is the salty/briney flavor you will get from this easy mash up.

Here's what I used to make the sauce:

- Extra virgin o/o

- Garlic

- Lemon

- Crushed red pepper

- White wine

- Capers

- Salt

Put your oven on broil and drizzle extra virgin o/o, salt, and a squeeze of lemon on the (WILD) salmon. (Try to avoid farm raised fish at all costs) Let it broil for about 10 minutes.

Boil the pasta in salted water (you know I use Barilla protein plus - always). It is loaded with protein, omega-3's, and fiber. It is a staple in my cabinet at all times.

While the pasta boils and salmon broils, bring your saute pan to medium low and toss in the above listed ingredients. Once the mushrooms are about halfway cooked, toss in some white wine and let it saute down for a few more minutes. (need to let the alcohol burn off)

Everything should be done around the same time (yes this is pretty much a 10-15 minute meal. Quickly toss the pasta into the saute pan. It's ok to let some pasta water get into the mixture, in fact it is usually a good thing.