CREAMY PASTA WITH COCONUT CRUSTED SALMON

FOR THE SALMON:

4 (4 oz) salmon fillets, skinless

½ cup of coconut flakes

1/3 cup of Dairy Dairy Powdered Milk (Skimmed)

½ cup Panko breadcrumbs

½ teaspoon paprika

½ teaspoon dried thyme

1 tablespoon of olive oil

Salt and Pepper to taste

FOR THE PASTA:

1 pack of Spaghetti

2 tablespoons of Butter

2 tablespoons of Flour

1/2 cup of Dairy Dairy Powdered Milk (Full Cream)

2 cups of vegetable stock

1/2 cup of onions, diced

1/2 cup bell peppers, diced

1 cup of mushrooms, chopped

1 tablespoon of green seasoning

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 tablespoon fresh rosemary, chopped

1/2 cup chopped Tomatoes for garnish

Pre-heat oven to 400 degrees F.
Make the salmon:
Season salmon with salt and pepper and drizzle with olive oil and set aside.
In a frying pan over medium heat toss together the coconut flakes, Dairy Dairy Powdered milk, breadcrumbs, parmesan cheese. Toast ingredients for 2 to 3 minutes, season with a pinch of paprika and thyme and drizzle with olive oil and set aside.
Spread coconut mixture in an even layer on top of Salmon fillet and drizzle with a bit more olive oil, and bake in greased dish for 15 to 20 minutes. Allow to rest, while you make the Creamy Pasta.
FOR THE PASTA:
In a deep sauté pan over medium heat melt butter, add onions and cook for 1 minute. Add peppers, mushrooms, green seasoning and season with salt, pepper and paprika to taste.
To the vegetable mixture add flour and the Dairy Dairy powdered milk and combine, then slowly add vegetable stock and stir continuously until cream sauce thickens.
Add pasta and fold in with cream sauce sprinkle with fresh rosemary.
Place a serving of pasta in a plate and top with a slice of the Coconut Crusted Salmon. Sprinkle with some chopped tomatoes and serve.