Quick Eats: Pan-Roasted Salmon and Vegetables

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Raise your hand if you’ve ever been personally victimized by salmon recipes that didn’t turn out as well as you’d hoped. Everyone have their hands up? Okay, great- because I have good news. If you’re looking for a quick, easy, filling and tasty recipe that isn’t loaded with harmful or artificial ingredients- and don’t want the salmon included in it to be overcooked or, worse- undercooked and rubbery- then you’ve got to give this one a try! It’s pretty much impossible to mess up!

The asparagus in this recipe can actually be swapped out for different types of vegetables. Originally, I saw the salmon and potatoes combined with romaine lettuce- but since I had devoured a pretty big salad in the hours leading up to my making this- I thought the asparagus would be a nice change. I’ve also tried this with carrots and zucchini on two separate occasions and it came out just as good!

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WHAT YOU’LL NEED:

  • 1 pound baby Yukon Gold potatoes (or other bite-sized)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper (to taste)
  • Four 6-ounce salmon fillets
  • 1 tablespoon melted butter
  • ¼ teaspoon paprika
  • Your preference of asparagus spears

OKAY, HERE’S WHAT YOU DO:

1. Preheat the oven to 400°F.

2. In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil; arrange in a single layer on a greased baking sheet.

3. Roast the potatoes in the oven until slightly golden and fork tender, 15 to 20 minutes.

4. While the potatoes roast, rub the asparagus spears with 2 tablespoons olive oil and the lemon juice. (*SIDE NOTE: you can steam the spears to soften them prior to roasting!*) Season with salt and pepper. Set aside.

5. Brush the salmon fillets with the melted butter. Season each fillet with paprika and salt and pepper to taste.

6. Arrange the asparagus spears and salmon on the baking sheet with the potatoes. Continue roasting for 5 to 7 minutes more, until the lettuce is tender and the fish is cooked through.

7. To serve, divide the potatoes, romaine and salmon among four plates.

8 Enjoy!

I love the flavors in this dish. They all tasted so wonderful together and the meal was filling without making me feel like I was weighed down or like I’d eaten too much of a good thing. Most importantly- the salmon was cooked to perfection. It was flaky and juicy- not dried out or overtly crisp!

If you’re looking for something that tastes great and is loaded with nutrients- then this is a go-to dish for sure!

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xx

Quick Eats: Lemon Butter Scallops

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Since Fall is pretty much here already, I’ve been looking into more warm, filling recipes to try as I transition out of my usual Summertime BBQ and cookout-inspired favorites. What I didn’t want to do, however- was immediately dive right into pumpkin and apple flavored anything. Not that I don’t love those types of recipes (because of course I love them!)– but I really wanted to strive for different flavors and textures in my cooking and baking endeavors for the month of September.

With Hampton Beach’s annual Seafood Festival approaching this coming weekend, I felt inspired to get a head start on my eating of all things from the sea and try a 10-minute (seriously!) scallop appetizer recipe I had found online that perfectly blended tartness and garlic flavor- all with a satisfying crunchiness to it.

If you like scallops- you’re going to love this. I promise.

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WHAT YOU’LL NEED:

  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON BUTTER SAUCE:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

OKAY, HERE’S WHAT YOU DO:

1. Melt 1 tablespoon butter in a large skillet over medium high heat.

2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

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3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

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These were devoured so quickly it was insane. The scallops were just the right amount of crispy and chewy- and the lemon butter & garlic sauce was beyond delicious. I half expected someone to try licking the plate when these were gone (it didn’t happen- but I’m sure there was plenty of temptation!)

I have extra scallops in my freezer- and considering how quick and easy these were to make- I’m sure I’ll be indulging in more of them later on this week!

xx