The Flavor of Freshness​


 Gourmet Sw​eet Botanicals  

Spiced Salmon, Linguini with Pumpkin Tomato Sauce, Sauteed Asparagus, Heirloom Cherry Tomatoes

Yield: 2 plates

1 package Petite Basil Cinnamon

2 Salmon filets
1 tsp paprika
1 tsp dried Basil
pinch cayenne pepper
½ tsp clove
1 tsp garlic powder
Salt, pepper

½ can pumpkin puree
2 fresh roma tomatoes
1 can of tomatoes with juice (chopped)
1 tbsp honey
½ cup white wine (dry)
2 pieces bacon (chopped)
½ yellow onion (chopped)
3 garlic cloves (minced)

1 handful fresh basil (chopped)
1 tbsp fresh thyme (chopped)
Salt, pepper

Heirloom cherry tomatoes (sliced in half)
Parmesan (shaved)
Asparagus (cut into 1 inch pieces)
Olive oil


Heat a medium sauce pot on medium heat, add bacon and cook for 1 minute.  Add onions and sweat until translucent. Deglaze with half of the wine. Add garlic, thyme and canned tomatoes with juice. Simmer for 20 minutes. Add fresh tomatoes, honey, the rest of the wine, basil and pumpkin puree. Simmer for 5 minutes. Put mixture in a blender and blend until smooth. Season with salt and pepper to taste.

Preheat oven to 400. Mix dried basil, paprika, cayenne, clove, garlic powder, salt and pepper in a bowl. Sprinkle seasoning mix on salmon. Put a medium pan on high heat and add oil. When the oil smokes, put the salmon on, presentation side down. Sear on high until the salmon is browned. Flip the salmon over, put on a sheet tray and roast in the oven. 

Heat a large pan and add oil. Add asparagus, season with salt and pepper and saute on high for 1 minute.  Add wine and let steam for another minute.  Add cherry tomatoes and saute quickly. Top with shaved parmesan and Gourmet Sweet Botanicals Petite Basil Cinnamon.

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