–salmon (size of 3 decks of cards, one-half pound)
–oregano (fresh if possible)
–dill (fresh if possible)
–onion (one-half, medium)
–black olives (sliced, 1 small can)
–tomato sauce (1 small can)
–yogurt (non-fat, plain)
–pasta (elbows, one-half cup)
1 – Place one-half cup of elbow pasta in an uncovered baking dish. Cover with water 1 inch above the pasta. Season with salt and olive oil. Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes. When finished, cover to preserve warmth
2 – Chop one-half onion, and place in a covered baking dish with the can of tomato sauce. Add the can of black olives. Season with salt, pepper, garlic powder, dill, oregano, and olive oil. Microwave on high for 3 minutes. When finished, place the salmon on top of the onions and black olives. Season with salt, pepper, garlic powder, dill, oregano, and olive oil. Microwave on high for 5 and one-half minutes. When finished, break apart the salmon (large chunks). Stir gently. Microwave 2 tablespoons of yogurt, seasoned with salt and pepper, in a small bowl. Then spoon the yogurt over the salmon. Stir gently.
3 – Serve the salmon chunks with vegetables atop the pasta. I also served broccoli and black-eyed peas with the dinner (for recipes, use the search box in this blog).
–salmon adapted from 50 Most Delicious Salmon Recipes; pasta original.