Ever have that feeling of dread when it comes to dinner? 
It's the summer, it's hot, you want something different, quick, and that doesn't need much babysitting - because well, it's summer, and slaving over a stove is hot.

Salmon is my go-to when I want something quick and healthy. It's usually pretty cheap, relatively easy to source, and cooks fast. Occasionally I like it pan-seared and finished in the oven, but for this recipe we'll just bake it and call it a day.

The linguini can easily be subbed for zucchini noodles, potatoes, another pasta of your choice, grilled veggies etc. 
I chose pasta because it takes minimal effort, and with practice, all you have to do it boil water, salt, add the pasta, and time it.

My mom always encouraged me to eat fish growing up. 

Moms always know best. 
While at first, I wasn't the biggest fan of the fishy taste - I would eat a few bites and retire my fork, I grew to appreciate how little this protein needs. A little olive oil, lemon, salt and pepper, and you're good.

Thank you mom, for not only always be right, but for introducing me to a variety of foods when I was a kid and didn't know any better than mac and cheese, and crustless bread!

Ingredients (for 2)
Tools
oven safe glass dish
food processor

• 1/2-3/4 of a pound of Fresh Atlantic Salmon
  ** don't be afraid to ask them which is the freshest piece if you haven't picked out fish before! They're there to help you out :) I tend to gravitate towards a wide piece that has good marbling, and is bright in color. **
• 1 box of linguini (or whichever shape you prefer, zoodles count too!)
• 1-2 tomatoes - I prefer the ones on the vine, but we're not picky
• 1 (big) ripe avocado
• 1/2 cup + more to top parmesan cheese
• garlic to taste
• 1 lemon 
• 1 large handful basil (optional)

Instructions

Prep Time 15 mins | Cook Time  15-25 mins | Total Time 40 mins | Yields full stomachs + leftovers

Preheat your oven to 350, and start boiling water in a pot large enough to cover your pasta!

While that's happening, slice your tomato into sections and prep the fish. Take a medium-large, oven safe, glass dish, and add a little bit of olive oil so the fish doesn't stick. You can choose to portion the fish out so that everything cooks evenly OR if you're really trying to save time skip it! Place the fish skin side down into the dish, season with salt and pepper (garlic powder never hurt anyone), drizzle with olive oil and lemon juice, cover with tin foil and place it in the oven for 10-15 minutes depending on the thickness.

I usually remove the the foil after 5-8 minutes, but feel free to skip this process all together if you want a truly hands-off meal. 

While your fish is doin its thang, your water should be just about there, salt it and add your pasta.

Now you can start to work on the sauce! 
Take your food processor and add the avocado, basil, lemon juice, garlic (I usually put in 2-4 cloves, depending if I plan on seeing people after dinner lol), grated parmesan (I use at least 1/2 a cup) pepper and salt LITTLE BY LITTLE (you can always add more, trust me forreal). Start the processor and then drizzle in olive oil until you've got the consistency that's a bit looser than hummus.

Check the fish! You know it's done when it starts to flake a bit, the flesh should be a bit opaque in the thickest part still. I like mine cooked a bit more so I leave mine in for a few extra minutes, sue me.

While your fish is resting, your pasta should be just about ready now as well, drain and reserve about a 1/2 a cup of the liquid to thicken the sauce if it needs it. Add the sauce and combine thoroughly, adding more cheese if you want (always). 

Once everything's set, portion your pasta, add some fresh tomatoes for texture, some salmon with a squeeze of lemon, some cheese and your one step closer to getting on with your evening!