Salmon and Veggie Packets

Spring and summer are my favorite times of the year.  I love fresh seasonal vegetables and meals seem to be inherently lighter.  A quick easy dinner that we like to throw together are baked salmon packets.  The are easy and literally your entire meal is baked all together in a little parchment paper pouch.  I really try to buy wild caught salmon whenever I can get it on sale and our local Earth Fare had it on sale for $8.99/lb the other day, yay!  You can use any combination of vegetables but our favorite is a combination of carrots, zucchini and asparagus (of course these are missing zucchini because I forgot to buy it on my shopping trip).

The most difficult part about making this meal is keeping my 5 year old from eating all the veggies as I cut them. Seriously, these are such a simple, yet satisfying meal…perfect for busy summer nights.  I was actually prepping these before my son’s baseball game so that I could just throw them in the oven when we got home.

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Salmon and Veggie Packets
author: 
recipe type: Main Dish
prep time: 
cook time: 
total time: 
serves: 4
 
Ingredients
  • 1 lb wild caught salmon (cut into 4 equal pieces)
  • 4 - carrots
  • 2 - medium zucchini
  • 1 - bunch of asparagus
  • (or any combination of fresh vegetables, sugar snap peas, green beans and yellow squash work well also)
  • olive oil
  • lemon pepper seasoning (I use Simply Organic)
  • salt & pepper
Instructions
  1. Julienne cut all your vegetables and divide into four servings.
  2. Place each serving of the vegetables on a parchment paper square, and drizzle with a little olive oil and a little salt & pepper.
  3. Place each fresh piece of salmon on top of the vegetables and drizzle with a little more olive oil and lemon pepper seasoning.
  4. seal the parchment paper into packets and staple shut.
  5. back at 400 degrees for approx. 15 mins. (can vary depending on thickness of the salmon)
  6. enjoy!
  7. *Vegetables will still be a little crunchy, so if you like your vegetables cooked more, I would suggest blanching them for 2-3 minutes prior to baking

 

citrus marinated tuna steaks – {gluten-free}

one of our goals as a family for 2012 is to eat fish twice a week. we are actually doing a better job at it than i had expected and one reason is that we have been buying the trader joe’s wild caught tuna. it is frozen, it is very cost effective & not too fishy.  this was the first time i had tried this style of marinade and i was very happy with the final results.  i haven’t worked much with tuna and marinades, so i read about 100 recipes online and then just merged ingredients by what i had on hand.  super easy prep, 30 minutes in the marinade and then a few minutes on each side on the grill and bam, dinner is done.

i served the tuna with green beans topped with bacon and the side carrot salad from one of my favorite bloggers {the nourishing gourmet} cookbooks.  the cookbook is called {fresh: nourishing salads for all seasons} and is full of fantastic salad recipes.  it was my first time making the carrot side salad and it was wonderful! check out her cookbook!

an added bonus – this entire meal for our family of 4 cost less than $12!

 

citrus marinated tuna steaks - {gluten-free}
author: 
 
fresh, crisp citrus tuna
Ingredients
  • 1 lb. wild caught tuna steaks
  • juice of one orange
  • juice of one lemon
  • ¼ c. gluten free tamari (soy sauce)
  • 3 Tbps olive oil
  • 1-2 cloves of garlic
  • ½ tsp. ground black pepper
Instructions
  1. in a glass bowl, juice orange & lemon
  2. whisk in remaining ingredients
  3. submerge tuna and let marinate for 30-45 minutes
  4. remove tuna from marinade and place on a hot grill (high heat) for a few minutes on each side (or until desired doneness)

 

this post was shared on: simple lives thursday & pennywise platter

almond crusted honey mustard salmon

i have a slight obsession with cookbooks. oh… i have tried to like the cookbooks on my ipad, they are so easy, so instant, but they just don’t cut it like a good ‘ole paper book. trust me, you can tell which cookbooks contain my favorites by the splatters of ingredients on them.

well the other night i decided we needed something different for dinner.  i had a nice piece of frozen wild caught salmon just waiting to be cooked.  i love, love, love grilled salmon, but would rather get a fresh piece if i am going to simply grill it.  so on the hunt for a recipe, i pulled out a cookbook that i received for christmas this past year  {The Pure Kitchen: Clear the Clutter from Your Cooking with 100 Gluten-Free, Dairy-Free Recipes} and quickly found a recipe for a honey mustard salmon. now, in true jennifer fashion, i did not plan ahead and was lacking the chives, the parsley & the caraway seeds that the original recipe called for and brian really wanted a “crusted” style salmon. so we altered the recipe some and came up with an almond crusted honey mustard salmon. this recipe will definitely be added to one of our regular favorites.  i served it over lemon herbed quinoa and with a side of green beans. check out the “the pure kitchen” cookbook for the actual quinoa recipe (i was missing some ingredients, so mine was just “okay”)

 

almond crusted honey mustard salmon
author: 
recipe type: entree
 
toasted almond crusted salmon, with a sweet mustardy sauce and just a pinch of heat!
Ingredients
  • 1 lb. wild alaskan caught salmon (cut into 4 pieces)
  • ½ cup almond meal (toasted)
  • 3 Tbsp. organic dijon or brown mustard
  • 1 Tbsp. raw honey
  • 1 Tbsp. olive oil
  • 1 tsp. dried dill (1 Tbsp. fresh)
  • pinch of unrefined celtic sea salt
  • pinch of cayenne (to taste)
Instructions
  1. preheat oven to 450.
  2. in a skillet, toast almond meal over low heat until golden brown
  3. cut salmon in 4 pieces and pat dry with paper towels
  4. rub olive oil on salmon and place in glass cooking dish
  5. in a bowl mix together, mustard, honey, dill, sea salt, cayenne
  6. coat top of salmon with honey mustard mixture & then top with the toasted almond meal
  7. bake at 450 for 9-12 minutes* (salmon is done when it easily flakes)
  8. *we like our salmon medium so we cooked ours for just 9 minutes

 

 

shared on: pennywise platter & food renegade