I am always looking for new ways to try salmon. It’s such a versatile fish that tastes great with a variety of flavors. This Dijon caper herb salmon is delicious! It has definitely earned a spot in our regular dinner … Continue reading
Jon was out of town recently so our sweet friends Renee and Nima invited me over for a little dinner party to keep me company! Nima made homemade pasta and Renee and I made a delightful balsamic glazed salmon and … Continue reading
This is a really fun and quick recipe that’s perfect as a fast weeknight meal or it makes a wonderful appetizer when entertaining! The shrimp take on the full flavors of paprika, garlic and lemon and the dish is done … Continue reading
OK, this is an absolutely heavenly (and easy of course) dinner that you need to make ASAP! If you like shrimp scampi you will love this. It’s a lightened up version that’s bursting with lemony, garlicky flavor without all the fat. … Continue reading
My friend Renee and I cook together pretty often (check out our skinny broccoli mac & cheese here!), and she found this delicious and healthy recipe on Pinterest that we couldn’t wait to try out. We cooked it this past weekend and it … Continue reading
Let me just tell you how EASY this dinner is. I picked up some fresh salmon pieces from Whole Foods and asked them to add tequila lime seasoning to the salmon. Whole Foods seasons all your seafood for free and … Continue reading
I have another simple and flavor packed meal to share! Trader Joe’s had some delicious looking fresh salmon pieces this week so I knew I had to buy them first and then figure out what to do with them. I found an awesome salmon recipe on The Fit Cook that looked mindlessly simple, delicious and quick (check out my other delicious meals from The Fit Cook here and here). It’s full of flavor because you lay the fresh salmon over a bed of lemon slices and the citrus flavor infuses the salmon as it broils away in the oven.
I wanted something hearty to accompany this light fish and my normal green veggie side dishes wouldn’t do this time. While I normally stay away from all potatoes except sweet potatoes, I made an exception for this and it was the perfect companion to our light and zesty main dish. The potatoes are roasted in a lemon, garlic and Dijon sauce and then tossed with fresh parsley and lemon zest fresh out of the oven. They are hot, crispy and bursting with flavor. I still don’t suggest eating potatoes regularly since they are carb-heavy, but enjoying them once in a while is a must if you’re a potato lover like me! Life’s too short to not enjoy your favorite foods, especially when you can make them in the healthiest possible way. These potatoes will also make an excellent side dish for just about any meat or seafood dinner.
This is the perfect dinner for a laid back summer night. I hope you love it as much as we did!
Lemon Scented Salmon (Serves 2)
Adapted from The Fit Cook
2 fresh salmon pieces (about 8 oz per person)
1-2 lemons, thinly sliced into rounds
lemon zest (about 1 teaspoon)
salt, pepper, lemon pepper, garlic salt
- Preheat the oven to broil.
- Pat the salmon dry with a paper towel and slice the lemon into thin rounds, making about 9 slices per salmon. Use two lemons if needed.
- Arrange the lemon rounds on a baking dish lined with foil and place the salmon over it.
- Drizzle the salmon and lemon with about a tablespoon of olive oil, and season a bit of lemon zest, leaving some left over, salt, pepper, lemon pepper and garlic salt
- Place the baking dish under the broiler for about 5-6 minutes. Keep a close watch to make sure the fish doesn’t burn. Depending on where your rack is in the oven it may need to be cooked longer. I cooked mine for closer to 10 minutes.
- Once the fish is golden, it should be cooked through. Use a large spatula to transfer the lemon and fish to the plate. Garnish the fish with remaining lemon zest for an added burst of flavor and serve with the roasted potatoes, recipe below!
Dijon Roasted Red Potatoes (Serves 2)
Adapted from Joy the Baker
- 1 pound red potatoes (or any potato would work!)
- 1/4 cup whole grain Dijon mustard
- 1 1/2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- 1 clove garlic, minced
- 1 1/2 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon kosher salt
- ground black pepper to taste
- 1/4 medium yellow onion, sliced
- chopped fresh parsley to taste
- Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray.
- Clean and dice potatoes so they are all about the same size.
- Place in a large bowl. Toss in sliced onions.
- In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, 1 teaspoon of zest, and salt.
- Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated.
- Spread the potatoes out evenly on the baking sheet, leaving room in between the pieces so they brown properly. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
- Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with parsley and 1 teaspoon of lemon zest, and serve warm.
We’ve been watching the Olympics every night and there’s something fun about watching it and sitting on the couch and eating appetizers for dinner instead of a real meal. I whipped up this delicious and guilt-free treat as our dinner the other night and it was a hit. Jon and I both gobbled down almost every last shrimp and I made a pound. It takes about 15 minutes of prep and about 17 minutes of baking time. While it can get a bit messy it’s a really simple recipe that tastes like we ordered it from a restaurant. I plan on making this as an appetizer the next time I entertain.
Adapted from The Girl Who Ate Everything
- 1 tablespoon lime juice
- 1/2 cup peach Habanero jam (If you can’t find this jam, just get a peach or pineapple jam and mix with 2 teaspoons finely chopped jalapeno pepper)
- 1 pound uncooked large shrimp peeled and deveined
- 2 egg whites
- 2 tablespoons cornstarch
- 2 cups sweetened flaked coconut
- Combine lime juice & jam in a small bowl and mix well. Cover and refrigerate until ready to serve.
- Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
- In a small bowl beat egg whites with a hand mixer until soft peaks form.
- Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
- Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Turn shrimp once halfway through cooking time to make sure both sides brown.
- Serve with dipping sauce.
I have another delicious and easy seafood dish for you! As I’m sure you’ve noticed, we make a lot of fish for dinner, particularly salmon. This is definitely my favorite salmon recipe. The sweetness of the brown sugar and the bite of the bourbon pair together to make an addicting flavor. Broiling the salmon adds a delicious crispiness to it as well. The light, crisp asparagus with the bright tanginess of balsamic vinegar makes the perfect fresh and summery side dish.
Crispy Bourbon Glazed Salon (serves 2)
From How Sweet It Is
- 1 pound fresh salmon
- 1 tablespoon coarse sea salt
- 1/2 tablespoon black pepper
- 3/4 cup bourbon
- 2/3 cup brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
- Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk.
- Heat over high heat and allow it to come to a boil.
- Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half.
- Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
- Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides.
- Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust.
- If your salmon is very thick, you may need to go a little longer.
- Remove the salmon from the oven and brush generously with the bourbon glaze.
- The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.
Balsamic Roasted Asparagus (Serves 2)
- 1 bushel fresh asparagus (about 15-20)
- 1 tablespoons good olive oil
- salt, pepper
- freshly grated Parmesan
- balsamic vinegar
- Preheat the oven to 425 degrees F.
- Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
- Season with salt and pepper. Toss to coat evenly.
- Roast for 15 to 20 minutes, until tender.
- Drizzle with balsamic vinegar. Toss to coat.
- Sprinkle grated parmesan cheese and serve.
It’s been a while since I’ve posted a recipe! Lately I’ve been mainly eating salads and snacking for dinner, not exactly blog post worthy. We are finally back into the swing of cooking and I have a delicious meal for you!
As I was making our grocery shopping list on Sunday and planning our meals for the week (yes, I love lists & planning. I can’t help it, I’m a Virgo!) Jon said he wanted pasta. Trying to put a healthy spin on his wish, I picked up some gluten-free angel hair and whipped up one of the tastiest dinners we’ve had in a long time. Jon didn’t notice any difference in taste with the gluten-free pasta, and I didn’t notice much either.
This is a really easy weeknight meal. We roasted some shrimp to put on top of the pasta and I wrapped fresh asparagus in prosciutto and roasted those in the oven. We topped the pasta and asparagus with a bit of freshly shaved Parmesan, lemon juice and lemon zest.
Even though the pasta is gluten-free, it’s still carb heavy so I ate much less than Jon did. Everything in moderation! You definitely want to make this soon! It would be perfect for company. It’s easy and fast and the fresh flavors are so summery! You can thank me later.
Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta (Serves 2)
3/4 lb of gluten-free angel hair (we used DeBoles)
1 lb of raw shrimp (we used frozen, easy peel shrimp)
salt, pepper, garlic salt, lemon pepper
Preheat oven to 400 degrees
Wash and dry shrimp thoroughly (thaw first if frozen by running under cool water)
Coat shrimp in 1 tablespoon of olive oil and season. Toss to evenly distribute oil and seasoning
Roast for about 8 minutes, until shrimp turn pink. Flip halfway through cooking time if desired
In the meantime, cook pasta according to directions on the box
Toss pasta in 1 tablespoon of oil and season with freshly shaved parmesan cheese and salt, pepper, lemon pepper and garlic salt
Add the shrimp to the pasta and squeeze fresh lemon juice on top. Sprinkle lemon zest.
Serve with prosciutto wrapped asparagus (Recipe below)
Prosciutto Wrapped Asparagus (Serves 2)
1/2 bunch of fresh asparagus (We bought the bunch with the rubber band around it and used half of this bunch)
2 pieces of prosciutto
salt, pepper, garlic salt, lemon pepper
Preheat oven to 400 degrees
Wash and dry asparagus thoroughly
Coat asparagus in 1 tablespoon of olive oil and season. Toss to evenly distribute oil and seasoning
Separate the asparagus into two bunches and wrap a piece of prosciutto around each bunch
Roast for about 8 minutes, until asparagus is crisp tender. We cooked it at the same time the shrimp was roasting
When done, top asparagus with desired amount of Parmesan as soon as it comes out of the oven so the cheese melts on top
Squeeze fresh lemon juice and top with lemon zest
Serve immediately with the pasta