Reader’s Recipe: Salmon Edition

Time for a new Reader’s Recipe! Hoooooray! ūüėÄ

The lovely Michelle of Life with a Crazy Pup submitted a yummy lemon rosemary salmon recipe when I first called for Reader’s Recipes.

Since I had some fresh rosemary leftover from Kelly‘s rosemary chicken and zucchini recipe, I figured I’d give her recipe a shot tonight!

I first took two frozen salmon filets out of the freezer to thaw while Ryan and I took Sadie on a 2.5 mile walk and hit up the grocery store to buy our food for the week.

Thawing Fish

When we returned home, the salmon was ready for cookin’.

I rubbed the salmon with a mixture of olive oil, salt, pepper and minced rosemary before adding lemon slices, lemon juice and white wine (I nixed the capers that the recipe called for because I am not a fan).

Ryan minced the rosemary like a pro.

Ryan + Rosemary

Ready for Cookin'

Ready for Cookin'

After wrapping the fish up in foil packets, I baked it at 400 degrees for 15 minutes while also roasting veggies to enjoy with the salmon.

How easy is this recipe!? I really like uncomplicated recipes that call for minimal ingredients that I have on hand. They make me smile!

Lemon Rosemary Salmon

My Plate

This dinner turned out wonderfully and I owe a big thank you to Michelle!

Dessert

For dessert Ryan and I split a white chocolate Kit Kat bar that I sneakily stuck on the belt at the grocery store.

White Chocolate Kit Kat

This dessert got me thinkin’… How good would a chocolate and peanut butter Kit Kat be!? Get on that, Hershey… or Nestl√©… or whoever it is that makes Kit Kats. ūüėČ

Submit a Recipe

If you have a Reader’s Recipe you’d like to submit, feel free to comment on this post with a recommendation. I’ll be making another one next week!

Tonight’s Recipe

Salmon with Lemon, Capers, and Rosemary

(Submitted by Michelle, Altered from Giadia De Laurentiis, Everyday Italian)

Ingredients

  • 4 (6-ounce) salmon fillets
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup Marsala wine or white wine
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

Directions

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.

Mix together olive oil, salt, pepper, and minced rosemary.

Brush top and bottom of salmon fillets with olive oil mixture.

Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.

Wrap up salmon tightly in the foil packets.

Bake at 400 for 15 minutes. Check and make sure salmon is cooked all the way through.

Cooking Option: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Reader’s Recipe: Rosemary Chicken

Thank you to Kelly for submitting a recipe for rosemary chicken from Real Simple magazine, which I selected as my first Reader’s Recipe!

*Don’t forget to comment on this post with a recipe or key ingredient you think I should try next week!*

I was intrigued by all the yummy veggies in Kelly’s¬† recipe, but what sealed the deal for me was the ease of the recipe. You guys know I love easy, peasy dinners!

After work, I swung by the grocery store to pick up the necessary ingredients as well as my weekly essentials.

I arrived home to my sick fianc√© and crazy dog. Poor Ryan stayed home from work today because he’s not feeling so hot. This dinner seemed like the perfect dish of comfort food for a sick boy and I figured it was¬† good night to try out this warm and nutritious meal. Let’s hope it helps him get healthy fast!

Dinner came together quickly, and after a few minutes of slicing and dicing, the chicken and veggies were a-roastin’!

Rosemary Chicken + Roasted Veggies

Rosemary Sprigs

My favorite part of this dish was the roasted zucchini. The combination of the veggie with the olive oil and sweetness of the rosemary made it taste phenomenal.

Chicken

My Plate

Ryan and I both enjoyed second helpings of this dinner. Ryan said we should make thie recipe again if only for the smell. The rosemary made our whole apartment smell fantastic!

I also enjoyed a small bottle of POM Wonderful pomegranate juice with dinner for some added sweetness.

POM Juice

I’m off to unpack from our weekend in St. Pete before climbing in bed early. I’m tiiiired.

Rosemary Chicken with Zucchini

Serves 4, Hands-On Time: 15m Total Time: 1hr 15m

Ingredients

  • 1¬†pound¬†new potatoes
  • 2¬†carrots
  • 2¬†small zucchini
  • olive oil
  • whole-grain mustard
  • 1¬†bunch rosemary
  • kosher salt and pepper
  • 4¬†6-ounce boneless, skinless chicken breasts
  • 4¬†1-quart resealable plastic freezer bags

Directions

  1. ¬†Heat oven to 400¬į F. Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary,¬†1/2 teaspoon salt, and¬†1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and¬†1/4 teaspoon pepper.
  2.  Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates.