Lemon Salmon Pasta

Ingredients
1/2 pound penne pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
3 T cup chopped fresh basil leaves
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions-
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss.

Heat the olive oil in a medium skillet over medium-high heat. Season salmon with salt and pepper. Add fish to the pan and cook at least 10 minutes until the salmon has a thin crust and it cooked thru. Remove the salmon from the pan.

Add the basil, lemon zest, and lemon juice to the pasta mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Enjoy!

Ham & Egg Croissants

1 tube of croissants

4 large scrambled eggs (I take out 1/2 of the yolk)
2 large slices of deli ham (cut into small pieces)
1/2 cup of grated cheese (I use cheddar cheese/Monterrey jack combo)


Preheat oven to 375*. Scramble eggs in pan, add deli ham and mix into eggs. Remove from heat. Open croissants and divide into four rectangle pieces, roll them out (not too thin). Divide egg mixture between the four croissants and top with cheese. Fold the the sides of the croissants up into a small square shape. Bake for 13-14 minutes & enjoy!

My kids love having this for breakfast and eat it all up. I serve with fresh fruit and juice.