recipe Archives - Page 3 of 3

Pesto Salmon Salad

by Susan Brady | Nov 7, 2021

Pesto Salmon Salad

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Prep Time 20

Cook Time 10

Total Time 30

Servings 4 people

Ingredients

For Salmon:

1 lb Salmon wild caught alwas best

For Salad:

1/2 cup packed cilantro stems removed
1/4 cup olive oil

Instructions

Preheat oven to 350 degrees F
Make Pesto – equals about 1/3 cup (can be made ahead of time)
Wash and remove stems from cilantro
Add all ingredients to blender, nutrabullet, etc
Blend until sauce consistency
Add more oil and/or salt as desired
Wash salmon and pat dry
Baste with pesto and place salmon on sheet pan, if desired, leave some pesto to drizzle on arugula salad.
When oven reaches 350 degrees, insert salmon and cook 15-25 minutes (the cooking time will vary greatly on the size and thickness of the salmon)
While salmon finishes cooking, wash and dry arugula and cut cherry tomatoes in half, slice red pepper
Plate arugula and cherry tomatoes. Top with ¼ lb of salmon
ENJOY!!!

Smoked Salmon with Sautéed Spinach

by Susan Brady | Nov 7, 2021

Smoked Salmon with Avocado on a bed of Sautéed Spinach

Smoked Salmon with Sautéed Spinach

This easy breakfast packs in a bounty of bone building nutrients to get you day off to a healthy start.

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Prep Time 5

Cook Time 5

Total Time 10

Servings 1 Serving

Ingredients

2-3 oz Wild Smoked Salmon
2 cups Organic Spinach Leaves
2 tbsp Extra Virgin Olive Oil
1/3 of Medium Avocado

Instructions

Preheat skillet over low heat. Add olive oil, heat for 1 min.
Add spinach and toss with olive oil. Cook spinach until wilted.
While spinach is cooking, slice avocado.
Place spinach on plate, top with smoked salmon and avocado.

Roasted Salmon & Asparagus with Lemon-Dill Sauce

by Susan Brady | Nov 7, 2021

Roasted Salmon & Asparagus with Lemon-Dill Sauce

This is a quick and easy dinner that is rich in quality protein, omega 3 fatty acids, vitamin K and folate as well as adding to your daily needs of 12 other bone building nutrients. If you are sensitive to dairy, you can use a honey mustard sauce instead.

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Prep Time 30

Cook Time 12

Total Time 42

Servings 4

Ingredients

1-1/2 pound Wild Salmon Fillet
2 small bunches Asparagus
4-6 tbsp Extra Virgin Olive Oil
6 cloves Garlic
1 Lemon
1/2 cup Greek Yogurt or Skyr
2 tbsp Fresh Dill, chopped
seasoning Sea Salt
seasoning Pepper

Instructions

Preheat the Oven to 400 degrees F
Prepare the Asparagus
Wash asparagus and cut off woody ends. Place on a baking sheet. Peel and mince 4 cloves of garlic and sprinkle over the asparagus. Drizzle asparagus with 2 tbsp of olive oil and toss.

Prepare the Salmon
Wash and pat dry the Salmon and place in the middle of the baking sheet with the asparagus, moving the asparagus to the side
Rub salmon with 2 tbsp of olive oil and season with salt and pepper
Place salmon and asparagus in the oven on the center rack and cook for 10-12 minutes, until salmon is opaque and asparagus is tender. Don't overcook the salmon. When salmon fillets come out of the oven, they should still be just a little bit rare in the center. They'll continue to cook in the residual heat and be perfect when you go to eat them.
*If using honey mustard sauce, prepare as instructions below and coat the top side of the salmon fillets with mixture BEFORE cooking.
* If using the yogurt sauce, prepare as instructions below and drizzle sauce over the salmon and asparagus AFTER cooking.
Prepare the Lemon-Dill Sauce:
Mix juice of 1 lemon, 2 cloves of garlic, minced, yogurt, dill, 1/4 tsp of salt and 1/4 tsp of pepper. Drizzle sauce over the salmon and asparagus before serving.
Prepare the Honey Mustard Sauce:
Mix together the following:
1 tbsp organic, raw honey
1 1/2 tbsp of Dijon mustard
3 cloves garlic, minced
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp chopped fresh dill
Coat the top of the salmon prior to cooking.