Salmon with Sweet Potato and Asparagus

Still over here keeping my swimmer fueled and ready for the 4000 yards he is swimming this weekend!!!  Yummy!!!  :)

Ingredients:

• For the Salmon:

  • 4 salmon fillets (about 4-6 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or fresh if preferred)
  • Salt and pepper, to taste
  • Lemon slices (optional, for garnish)

• For the Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley (optional, for garnish)

• For the Asparagus:

  • 1 bunch of asparagus (about 12-15 spears)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon lemon zest (optional, for extra flavor)

Instructions:

Prepare the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• Peel and cube the sweet potatoes into bite-sized pieces.
• Toss them in a bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
• Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
• Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly crispy on the edges.

Prepare the Salmon:

• While the sweet potatoes are roasting, prepare the salmon.
• Place the salmon fillets on a baking sheet lined with parchment paper or lightly oiled.
• Drizzle olive oil and lemon juice over the salmon, then rub the minced garlic, thyme, salt, and pepper on top.
• Optional: Add a couple of lemon slices on top of the fillets for added flavor and decoration.
• Roast the salmon in the oven (alongside the sweet potatoes if you have space) for 12-15 minutes, depending on thickness, or until the salmon easily flakes with a fork. You can also broil for the last 2-3 minutes for a crispier top.

Prepare the Asparagus:

• Trim the tough ends off the asparagus by snapping or cutting about 1-2 inches off the bottoms.
• Toss the asparagus spears in olive oil, salt, and pepper.
• Heat a grill pan or skillet over medium-high heat and cook the asparagus for about 3-4 minutes per side, or until tender and slightly charred. You can also roast them in the oven alongside the salmon and sweet potatoes for 12-15 minutes.

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Tips:

• For added flavor: You can sprinkle the sweet potatoes with a little cinnamon for a sweet-savory contrast, or drizzle the asparagus with balsamic glaze.
• Air fryer option: You can also cook the sweet potatoes in an air fryer at 375°F for about 15-20 minutes or until crispy. The salmon and asparagus can also be cooked in an air fryer for a quicker option.

Air Fryer Hot Honey Salmon Bowls

 Ross said "this is a fam fav - add it to the list babe!"  SO another new fam fav recipe -- WOOT WOOT!!!

Ingredients:

4 salmon filets

2 tablespoons chili crunch oil

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoons hot honey

1 cucumber, thinly sliced

1 avocado, sliced

2 cups sticky rice (cooked)

2-3 tablespoons spicy mayo (mix 1 tablespoon sriracha with 2 tablespoons mayo)

1 tablespoon sesame seeds

Preheat your air fryer to 400.  Pat the salmon filets dry with paper towels.

In a small bowl, mix together paprika, garlic powder, and a pinch of salt.  Sprinkle the seasoning mixture evenly over both sides of the salmon filets.

Brush the filets with chili crunch oil, ensuring they are lightly coated.  Drizzle the hot honey over the top of the salmon.

Place the seasoned salmon filets in the air fryer basket, skin side down.  Cook at 400 for 8-10 minutes, depending on thickness of filets, until salmon is cooked through and easily flakes with a fork.

While the salmon is cooking, cook the sticky rice according to the package.  Slice the cucumbers and avocado for topping the bowls.

Once the salmon is ready, remove it from the air fryer.  In each bowl, start with a layer of sticky rice.  Place a salmon filet on top of the rice.

Arrange cucumber slices and avocado around the salmon.  Drizzle with spicy mayo and sprinkle sesame seeds over the top.  Garnish with extra chili crunch oil or drizzle of hot honey for added flavor.

Everything Bagel Cucumber Salad

We needed a quick side and these cucumber salads are all the tiktok craze, so made one up -- it was DELICIOUS!!  It tasted like sushi hahaha  Evan just ate the salman hahahah  but the rest of us loved it!!

Ingredients:

1 cucumber, sliced

1oz smoked salmon

1oz red onion

1 tablespoon cream cheese

1 tablespoon everything bagel spice

Cheesy Tuna Casserole

 I keep trying to find a tuna casserole that I like hahaha  This was good ...my fam ate it and no one complained hahhaa but it wasn't awesome so probably won't make again :)  

Serves 14

Ingredients:

• 16 oz. box Barilla Whole Grain Pasta
• 24 oz. canned Tuna in water I used 4-6oz. cans from Costco
• 10.5 oz. can Cream of Mushroom 98% Fat Free
• 1 cup Frozen Peas and Carrots Mix
• 1/2 cup Frozen Whole Kernel Corn
• 1/2 cup cup Frozen Sweet Peas
• 2 cups Fat Free Milk
• 1/2 cup Plain non fat Greek Yogurt

• 3 cups 12oz. 2% Reduced Fat Cheese (I used Kroger Reduced Fat Mexican Style Blend)

• Cook pasta according to package instructions in lightly salted water.
• Preheat the oven to 375 degrees F.
• In a large bowl, thoroughly mix cooked noodles, tuna, cream of mushroom, all frozen vegetables, milk, Greek yogurt, and 2 cups of the cheese.
• Pour mixture into lightly greased casserole dish and bake for about 30 minutes or until its bubbly.
• Remove from oven, top with remaining cheese and cook another 3-5 minutes until the cheese melts.
• Enjoy!

Honey Garlic Salmon

I'm still looking for anti-inflammatory meals that the boys will actually eat and this was it!!  Super good and easy to make :)

• 1 pound (450g) salmon fillet
• 1/2 cup (125ml) honey ( for non-low-carb, keto diet)
• 4 cloves garlic, minced or crushed through a garlic press
• 1/2 cup whole-grain Dijon mustard
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon Cayenne pepper
• 1/2 teaspoon paprika
• Coarse salt and black pepper
• 1 tablespoon chopped cilantro, for garnish
• 1 lemon, sliced, for garnish

1. To make the baked honey garlic salmon: Position a rack in the middle of your oven. Preheat oven to 400°F (200°C). Line a baking sheet with a large piece of foil to fold over and seal to create a packet.

2. In a bowl, combine honey, mustard, lemon juice, garlic, oil, paprika, red pepper flakes, Cayenne pepper and a pinch of salt. Stir to combine and set aside.

3. Place the salmon onto the lined baking sheet. Pour the honey mustard mixture over the salmon, and spread evenly over the fish. Sprinkle with a good amount of salt and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the sauce does not leak.

4. Bake salmon in foil until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. Carefully open the foil, and broil under the broiler for 2-3 minutes on medium heat to caramelize the top of salmon. Garnish the baked honey garlic salmon with cilantro and serve immediately with lemon slices. Enjoy!

Crispy Bang Bang Salmon Bites Bowls

 This was delicious!!!  New family favorite!!!  Even Evan ate it :)  

Ingredients

Bang Bang Sauce:

• 1/3 cup plain Greek yogurt or mayonnaise
• 4 Tbsp sweet chili sauce
• 2 tsp sriracha

For the Salmon Bites:

• 1 Tbsp avocado oil for cooking
• 1 lb salmon filet chopped into bite-sized chunks
• 1/2 cup coconut aminos *
• 1 Tbsp rice vinegar
• 2 large cloves garlic minced
• 1 tsp sriracha optional
• 2 tsp toasted sesame oil optional

For the Bowls:

• 1 Batch Asian Cucumber Salad
• 3 cups cooked brown rice
• 1 large head broccoli chopped into florets
• 1 large ripe avocado sliced

Instructions

• Prepare the cucumber salad by adding all of the ingredients to a small bowl and allowing it to sit for at least 15 minutes (ideally at least one hour if you have the time).
• Cook the rice according to the package instructions. Gauge the amount of rice you make based on how many people you’re serving. For two people I usually make one cup of dry rice, which cooks to about 3 cups of cooked rice.
• While the rice is cooking, prepare the bang bang sauce. To do so, stir together the ingredients in a small bowl until everything is well-combined. Refrigerate the sauce until you’re ready to use it.
• Steam, saute, or roast the broccoli according to your preference. I sauté the broccoli in about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.

Prepare the Salmon:

• In a small bowl, combine the coconut aminos (or soy sauce + pure maple syrup), rice vinegar, minced garlic, sriracha and sesame oil and stir together until the sauce is well-combined.
• Place the raw salmon filet on a cutting board and use a sharp knife to cut it into bite-sized cubes. If you don’t like salmon skin, you can remove the skin but I absolutely love it so I leave it on. You can also purchase skinless fillets.
• Heat 1 tablespoon of avocado oil (or your favorite high-temperature cooking oil. I don't recommend olive oil because it burns easily at high temperatures) in a large skillet over medium-high heat. Wait a few minutes for the oil to heat up and become sizzling hot.
• Carefully place the salmon chunks on the hot skillet skin side down (if the skin is still on). Allow the chunks of salmon to cook undisturbed for 2-3 minutes, or until the skin is golden-brown. Use tongs to carefully flip the salmon to another side and continue cooking another minute or two. Pour the sauce for the salmon into the skillet. I should immediately boil - this is normal. If it appears as though the sauce is evaporating too quickly at any point, reduce the heat to medium as you want the boil to be under control. Continue cooking and flipping the salmon every few minutes until it is fully glazed and cooked through, about 4 to 5 minutes. The exact cooking time depends on the temperature of the salmon going into the skillet and your desired level of doneness.
• Salmon is fully cooked once it has reached an internal temperature of 145 degrees F. You can use a meat thermometer to verify the temperature by inserting the thermometer into the largest chunk of fish. You can also tell salmon is fully cooked when the center is fully light pink without any darker pink rawness to it.

Make the Crispy Salmon Bowls:

• Add your desired amount of rice to two large bowls. Add desired amount of cucumber salad, sauteed broccoli, and avocado. Divide the cooked crispy salmon bites between each bowl and drizzle with bang bang sauce. You can also drizzle the bowl with coconut aminos or teriyaki sauce if you like your bowls to be saucy (I do!). You can also sprinkle chopped green onions and sesame seeds over the bowls if you like them.
• Enjoy this flavorful, nutritious meal!

Notes

*You can replace coconut aminos with 1/4 cup of liquid aminos or low-sodium soy sauce + 1 tablespoon of pure maple syrup or brown sugar. If you're using soy, be sure to use low-sodium soy sauce or the salmon will turn out pretty salty.

Drizzle the bowls with teriyaki sauce, extra coconut aminos or soy sauce if you like your bowls saucy.

Store any leftovers in separate airtight containers in the refrigerator for up to 5 days.

Blueberry Salmon

This week kicks off our Gluten Free AND Dairy Free week so found lots of new recipes!!  This was delicious!!!  (Evan didn't like the blueberries being on his fish hahaha)  It was super good but leftovers were tough to eat hahaha  It looked moldy hahaha  BUT great quick work week dinner!!!

Ingredients:

• 3 to 4 salmon fillets (4 to 5 ounces each or a 16 ounce fillet)
• 2 cups Brussels sprouts, quartered
• Kosher salt, divided
• 1 cup fresh blueberries
• 1/4 to 1/3 light olive oil, divided
• 1/4 to 1/3 cup chopped fresh basil
• 3 Tablespoons balsamic vinegar
• 2 cloves or 1 teaspoon minced garlic
• 1/4 to 1/2 teaspoon black pepper
• 2 lemons, one juiced and one sliced

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Instructions

1. Preheat the oven to 400F. Place the salmon fillets on a sheet pan lined with parchment paper. Arrange the Brussels sprouts around the salmon. Generously sprinkle the salmon and Brussels sprouts with salt. Set aside.
2. Add the blueberries to a medium-sized bowl and mash a few times with a fork. Stir in the olive oil, basil, balsamic vinegar, garlic, black pepper, and a dash of salt.
3. Drizzle 2 to 3 Tablespoons olive oil over the salmon and Brussels sprouts. Spoon the blueberry mixture over the salmon fillets.
4. Squeeze fresh lemon juice on top of the salmon and veggies. Place lemon slices on top of the veggies on the sheet pan.
5. Place the salmon in the oven to bake for 15 minutes. Broil for 1 to 2 minutes for extra crispy Brussels sprouts, being cautious as to not to overcook the salmon. Remove from the oven and serve immediately.
6. Store leftovers in the fridge in an airtight container for up to 3 days.

Chopped Salad with Tuna

Trying to find a quick and GF lunch idea isn't easy, but found this and thought we would try it....it was EH.  We just aren't really fans of canned tuna so this might have been better with some salmon or something instead ??

Baked Salmon with Dill

Gluten free Sodahls coming in hot so hopefully lots of new recipes coming :)  This was super good cause it takes the fishy taste away!!!  Evan still ate it too so #winning!!

Serves 4

Ingredients:
4 salmon filets (5oz each)

4 teaspoon chopped fresh dill

4 teaspoons EVOO

1/2 teaspoon salt and pepper

Preheat oven to 375

Line a cookie sheet with parchment paper or oil the pan.  Add salmon to the pan.

Mix together olive oil, dill, salt, pepper and brush over salmon.

Bake salmon for 12-15 minutes

Maple Dijon Salmon

Always looking for new and quick recipes, so my cousin's hubby, Alex, hooked me up with this recipe and it was delicious!! My kids scarfed it right up too!!!

Serves 2-3

Ingredients:

1lb skin on salmon filet

1/4 teaspoon kosher salt

1 tablespoon EVOO

1 tablespoon pure maple syrup

2 teaspoon Dijon mustard

Using aluminum foil, line a baking dish large enough to hold the salmon and lightly coat the foil with nonstick spray.  Place the salmon in the center.  With a paper towel, pat it dry, then sprinkle the salt over the top.

Place a rack in the center of your oven and preheat the oven to 425 degrees.  In a small bowl or liquid measuring cup, whisk together the oil, maple syrup, and mustard.  Pour over the salmon.  With a pastry brush rub mixture over the top of the salmon so that the surface is coated.  Let the salmon stand at room temperature for 10 minutes while the oven continues to preheat.

Bake until the salmon is cooked through and flakes easily at the thickest part.  8-12 minutes for a thinner fillet.  20-22 minutes for a thicket fillet.  You can also use an instant thermometer to test for doneness, removing the salmon when it reaches 145 at the thickest part.

Surf and Turf Pinwheels

No baseball this weekend so that meant we are WIDE open and I could make some yummy eats!!!  This was delicious :)  We had this with some rice and grilled fruit/ice cream - so good!!!

Serves 4

Ingredients

Pinwheels:

• 1 Whole Flank Steak or Skirt Steak
• 12-15 slices Prosciutto
• 2 cups Shaved Parmesan Cheese
• 1 cup Chopped Parsley
• 1.5 tbsp Kosher Salt
• 1.5 tbsp Black Pepper
• 1.5 tbsp Garlic Powder
• Canola Oil as needed

Lobster Meat Skillet:

• 4-6 oz Lobster Meat
• 2.5 oz White Wine
• 3 tbsp Clarified Butter
• 1.5 tbsp Minced Garlic
• 1 tbsp Chopped Parsley

Instructions

• Lay your skirt steak out on a cutting board, slice it in half and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick. Mix together your salt, pepper and garlic then lather your steak with oil and season both sides. Next, add a layer of sliced prosciutto followed by a layer of chopped parsley and shaved parmesan. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
• Preheat your Breeo to 325-350F adding the Sear Plate for about 2 minutes before cooking.
• Add your pinwheels to the sear plate to cook for about 4-5 minute per side or until they are 130F internal. Place sure to flip as needed to prevent the cheese from burning! As the steaks are cooking, add a cast iron skillet or wok to the center of the sear plate. Melt your clarified butter then add your minced garlic to simmer until golden brown. Deglaze the skillet with white wine, then add your lobster meat to cook in the butter for about 3-4 minutes until warmed. Once the lobster meat is done, garnish with chopped parsley then pull off and keep warm. Pull your steaks when done and let rest for 10 minutes.
• Serve up your steaks with some lobster meat and butter over the top along with more chopped parsley for garnish. Enjoy!

Mahi Mahi in Lemon Garlic Cream Sauce

I have been in a recipe rut so got this from a friend -- it was ok...the Mahi Mahi was a little chewy but the sauce was delicious so would love to put this on top of tilapia next time!!!  It was really good - maybe Rossy overcooked the fish hahahaha  Excited to try this one again -- especially during Lent!!

Ingredients

Fish

• 4-5 mahi mahi fillets 4-6 oz. each, 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

Spice Rub

• 3 tablespoons flour
• 1 tsp EACH garlic powder, onion powder, salt, paprika
• 1/2 teaspoon pepper

Lemon Garlic Cream Sauce

• 3 tablespoons minced shallots
• 3-4 cloves garlic minced
• 1 1/4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1/2 tsp EACH dried parsley, dried thyme
• 2 tablespoons lemon juice more or less to taste
• salt and pepper to taste

Garnish (optional)

• freshly chopped chives

Instructions

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.