I made Pesto Roasted Salmon which is so easy to make and even if you don't usually care much for pesto, it becomes very mild as it roasts on top of the salmon fillets. I drizzled a little olive oil and squeezed half of a lemon on 4 salmon fillets, then spread the tops with pesto (by Mezzetta) and popped it into a preheated 450 degree F oven and then immediately turned the temp down to 425 and roasted for 12 minutes, removed it from the oven, and covered with foil and let sit for about 10 minutes or so (the recipe is below). It turns out so tender and flavorful...and the roasted pesto gives a very mild herb flavor...not potent at all, like pestos sometimes are. I also roasted baby brussels sprouts that I trimmed and halved in a 375 degree oven for about 15 minutes. I simply tossed them with avocado oil (its super mild flavored, and has a higher smoking point) and then sprinkled them with a little Pink Himalayan sea salt before popping into the oven to roast. I made a batch of my Easy Cheddar Black Pepper Biscuits to go with our dinner and served a fresh Caprese Salad alongside our meal. I used a beautiful fresh red, ripe tomato that a generous coworker shared with me from his garden last week and layered it with fresh mozzarella cheese and fresh basil I picked from the pot on my back patio. I drizzled the salad with some fresh garlic and spicy red pepper infused olive oil that I picked up at Whole Foods a couple weeks ago. It is made by Sweetwater Growers, a local company here in Georgia. They have all kinds of interesting flavors...it was hard to choose which one to try first. It was a simple, fresh and easy Sunday dinner. The recipes for the salmon and biscuits are below. Enjoy!
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| I drizzled this on the Caprese Salad...it was delicious! |
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| BOOM! |
Pesto Roasted Salmon
Ingredients:
1-2 pounds of salmon filets (depending on the number of people you are serving)
Olive oil for drizzling
1 lemon, halved, optional
1 lemon, halved, optional
Salt & pepper, to taste
Pesto, homemade or store bought fresh (I used Mezzetta)
Directions:
Directions:
On a foil lined baking pan, lightly drizzle each salmon filet with olive oil. Squeeze lemon juice over each fillet, if desired, and season lightly with salt and pepper. Spread each filet with a dollop (tablespoon or so) of pesto and set aside to "marinate" for about 15 minutes. Preheat oven to 450 degrees. Place salmon in oven and immediately reduce heat to 425 degrees and roast/bake for 12 minutes. Remove salmon from oven and immediately cover tightly with foil for an additional 10-15 minutes to complete the cooking out of the oven under the foil cover.
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| My favorite pesto! |
Easy Cheddar Black Pepper Biscuits
Ingredients:
2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream
Directions:
Preheat oven to 350 degrees F. Lightly grease a baking pan or line with non-stick foil or parchment paper.
In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly. Divide and roll dough into 10 to 12 balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit). Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook. Remove from oven; brush tops with melted butter, if desired.
Ingredients:
2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream
Directions:
Preheat oven to 350 degrees F. Lightly grease a baking pan or line with non-stick foil or parchment paper.
In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly. Divide and roll dough into 10 to 12 balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit). Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook. Remove from oven; brush tops with melted butter, if desired.
8 comments:
Great new picture...you look great! You and your recipes continue to be an amazing inspiration.
Thanks, Sethmu! I appreciate your kind comments and hope to continue to inspire. :-)
Looking forward to cooking your recipes. I noticed you are using that new almond flour from Costco? And avocado oil? I should've got the but will next time I am there. Everything looks fantastic and delish.n
Hi Val! My Costco doesn't have almond flour -- I use Honeyville almond flour (in the 5-lb bag). I do buy my golden flax at Costco. My Costco doesn't have avocado oil either, although I know some have found it in their Costco. I bought mine at Whole Foods (by Spectrum). I hope mine gets the avocado oil -- it is very mild and supposed to be better for cooking and heating. Thanks so much! :-)
Hi GGC,
I love this recipe ... one of our favorites. Our Costco hasn't had wild-caught salmon for a while, though. Wonder what's up with that! :-(
Hi CyberSis! Our Costco has had wild salmon again the last 2 weeks. It's Coho. It's good, but not as good as the Copper River is. Hope yours gets it in soon! :-)
OMG! This 'improved' version of your biscuits is THE BEST! We're having leftover chicken tonight and will have little chicken sandwiches, but I had to taste a biscuit first ... and YUM! Love the extra pepper, dash of cayenne, and the Italian seasoning ... and seems like it's cheesier than a previous recipe, is it? Anyway, they made me very happy! Thanks!
Hi SierraDeb! I really like these biscuits, too -- for breakfast or to make little "biscuit sandwiches" with, etc. The actual batch I made in the photo, I added in a bit more cheese -- so they were super cheesy! I'm glad you are enjoying them. Even those that aren't wheat free like them, which is great because you can serve them to anyone! :-)
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