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INGREDIENTS
2 lemons, thinly sliced
1 large salmon fillet (about 1,3 kg.)
Kosher salt
Freshly ground black pepper
6 tbsp. butter, melted
2 tbsp. honey
3 cloves garlic, minced
1 tsp. chopped thyme leaves
1 tsp. dried oregano
Chopped fresh parsley, for garnish
DIRECTIONS
- Preheat oven to 180° celsius. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.
- Season both sides of the salmon with salt and pepper and place on top of lemon slices.
- In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened.
- Garnish with parsley before serving.
Baked Garlic-Butter Salmon
Salmon never tasted so good...
This healthy baked salmon is the best way to feed a crowd. There’s no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. We believe it might just be the best baked salmon recipe…ever.
How much salmon should I buy?
Although it looks massive, you’re still buying a fillet; you won’t be slicing it yourself, but you may have to ask the fishmonger to do it. If you think people will be hungry, aim for about ½ pound per person, keeping in mind that salmon can be surprisingly filling. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it’ll take around 25 minutes.
Why the bed of lemons?
For this recipe, we created a bed of lemon slices to infuse the fish with a citrusy freshness. It’s bomb. The only downside is that the skin won’t get super-crispy. If seared skin is top priority for you, we recommend something along the lines of this skillet glazed lemon salmon instead.
Do I need to precook the glaze?
Another easy way to make things more interesting is a glaze. And no, there’s no need to cook it down beforehand because it’ll thicken and caramelize in the oven. Just whisk together the melted butter, honey, garlic, and thyme, and brush (or pour) it over the salmon.
Can I adapt this recipe?
If everything sounds amazing to you, but you’re missing 1 or 2 ingredients, don’t fret. It’s infinitely adaptable! The honey can be replaced with brown sugar, olive oil can be used instead of butter, and rosemary is just as delicious as thyme. And in our opinion, red pepper flakes are always a good idea.
Blackened Salmon with Golden Potatoes, Green Goddess Dressing & Feta
Golden...Godess...Dressing...need we say more?
You will be floored at how a recipe that looks and tastes this decadent can be so easy to make. Rich feta, crispy potatoes, a kick of freshness from the Green Goddess Dressing paired with flavor packed salmon – what could be better?!
Total time: 45 minutes
servings: 4
By Nutritionist Alicia Spangenberger with inspiration from @halfbakedharvest
INGREDIENTS
- 1 pound baby potatoes, sliced in medallions
- 1/4 cup extra virgin olive oil
- salt and pepper
- 2 pounds Norwegian salmon (sliced into 8 oz portions)
- 1 tablespoon maple syrup
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 4 cloves garlic, minced
- juice of 1-2 lemons
- 1 pinch crushed red pepper flakes
- 8 ounce block of feta cheese, cubed
· GREEK GODDESS SAUCE:
- 1 avocado, halved
- 1/4 cup plain greek yogurt
- 1 cup fresh cilantro
- 1/2 cup fresh dill
- 1 jalapeño, halved and seeded
- juice from 1 lemon
- 1 teaspoon cumin
- salt and pepper
DIRECTIONS
- Preheat oven to 220 celcius
- On rimmed baking sheet, toss potatoes with olive oil, salt and pepper and roast for about 15 minutes
- Place the salmon on a plate or cutting board and drizzle with maple syrup. Add the smoked paprika, cumin, garlic, lemon juice and crushed red pepper. Drizzle some olive oil over the top and rub the seasonings all over the salmon – don’t be afraid to get your hands dirty! Cut the salmon into 4 even portions at this time if necessary
- Remove potatoes from oven and push them to one side of the pan. Place the salmon portions on the opposite side of the pan and return it to the oven to roast for another 10-20 minutes or until salmon is cooked to your liking.
- While that roasts, make the goddess sauce by adding all of the sauce ingredients to a high speed blender and blend until smooth and creamy. Add a tablespoon of water at a time to thin the sauce as needed.
- Remove baking sheet from oven and to plate, spread the Goddess sauce on plates, then top with the potatoes, feta cubes and salmon. Garnish with lemon and fresh dill. Enjoy!
Teriyaki Salmon with Basil Quinoa Salad
Mouthwatering taste sensations from the far east
This is the perfect spring meal – the crunch from the broccoli in the quinoa salad and the crisp cucumbers and fresh jalapeño perfectly pair with the salty sweet intense teriyaki flavor.
total time: 25 minutes
servings: 2
By Nutritionist Alicia Spangenberger with inspiration from @halfbakedharvest
Ingredients:
- 1/3 cup uncooked red quinoa
- 2/3 cup water
- 1 small cucumber, peeled and diced
- 1/2 jalapeño, seeded and diced
- 1/2 cup fresh basil, roughly chopped
- juice of 1/2 lime
- 1 cup broccoli, finely chopped
- salt & pepper
- 2 six ounce frozen Villa salmon portions, thawed
- 1 tbsp butter
- 2 tsp of sugar
- 1/3 cup coconut aminos or soy sauce
- 1 tbsp toasted sesame oil
- juice of 1/2 lime
- 2 tsp sesame seeds
DIRECTIONS
- Add quinoa and water to a pot, bring to a boil and cook until water is completely absorbed and quinoa is soft – remove from heat and let cool.
- While the quinoa cooks, chop your cucumber, jalapeño, broccoli and basil and set aside.
- Melt butter in a sauté pan over medium heat
- Sprinkle sugar on both sides of salmon portions and when pan is hot, sear portions on both sides for approx. 3 minutes
- While the salmon cooks, combine cooled quinoa, cucumber, jalapeño, broccoli, basil and lime juice in a bowl. Add a pinch of salt and pepper.
- Whisk together the coconut aminos or soy sauce, sesame oil and lime juice.
- Remove salmon portions from the pan and then add sauce ingredients to same pan. Simmer until the sauce has cooked down to a more sticky substance, then add salmon portions back in to finish cooking while spooning the sauce over the portions.
- Plate the quinoa salad first, then the salmon and spoon sauce over the top, then sprinkle with sesame seeds and enjoy!
Parmesan Baked Salmon with Basil Corn Salad and Avocado Lime Dressing
A recipe that will blow your mind with amazing taste fusions
We absolutely love how this recipe turned out. This was truly a product of the question “What’s left in the refrigerator?” but you would never guess that these ingredients weren’t born to be together.
total time: 25 minutes
servings: 2
By Nutritionist Alicia Spangenberger with inspiration from @halfbakedharvest
INGREDIENTS
-
- 1 cup cooked corn off the cob
- 1/2 cup red cabbage, chopped
- 1/2 cup cucumber, diced
- 1/3 cup onion, finely chopped
- 1/2 cup fresh basil, roughly chopped
- 3 tbsp olive oil
- 3 tbsp apple cider vinegar
- salt & pepper
- 2 six ounce frozen Villa salmon portions, thawed
- 1 tbsp butter
- 1/3 cup parmesan, grated
- 1 clove of fresh garlic, minced
- 1 tbsp smoked paprika
- pinch of red pepper flakes
- 2 tbsp olive oil
- salt & pepper
Avocado Lime Dressing
- 1 avocado
- juice of 1 lime
- 3/4 cup greek yogurt
- 3 tbsp olive oil
- water to thin
- salt and pepper
DIRECTIONS
- Preheat oven to 200 celcius
- Combine corn, cabbage, cucumber, onion and fresh basil in a bowl. Whisk together olive oil, apple cider vinegar, salt & pepper in a small dish and then pour over corn mixture – stir to combine and let sit to marinate while you prep the rest of the meal.
- Melt butter in a cast iron pan over medium heat. Salt & pepper both sides of the salmon portions. Once pan is hot, place salmon in pan, allowing a hard sear.
- While the salmon cooks on it’s first side, combine the parmesan, fresh garlic, smoked paprika, red pepper flakes, olive oil, salt & pepper in a small bowl.
- Flip the salmon over to sear on the other side and spoon the parmesan mixture of the top, spreading it all over the top of the salmon. Continue to sear this side for 3 minutes and then put entire pan in the oven to finish cooking and melt the cheese.
- While the salmon finishes cooking, add all dressing ingredients to a blender and blend until smooth, add water to thin to a dressing consistency. Note this makes a full batch of the dressing – store leftover in a glass jar in refrigerator for up to 5 days.
- Plate the corn salad first, then the salmon and drizzle with dressing. Garnish with fresh basil and enjoy!
Creamy Garlic Spinach Salmon
Deliciousness on the go
Tastes decadent, rich and like it took you hours to make. No one will know you whipped it together in 30 minutes.
total time: 30 minutes
servings: 4
By Nutritionist Alicia Spangenberger with inspiration from @halfbakedharvest
- 3 tablespoons salted butter
- 1 shallot, thinly sliced
- 3 cloves of garlic, minced or grated
- 2 eight ounce Villa frozen salmon portions, thawed
- 1/2 teaspoon crushed red pepper flakes
- 1 can full fat coconut milk
- 2 ounces cream cheese, cubed
- 4 cups fresh baby spinach
- 1 cup frozen peas
- juice from 1 lemon
- 2 tablespoons chopped fresh parsley
DIRECTIONS
- Salt and pepper the Villa salmon portions
- Bring 3 cups of water to a boil in a small pot(For the frozen peas)
- Heat 1 tbsp butter in pan and sear salmon both sides, 4-5 minutes each side
- Once cooked, remove salmon portions and set aside
- Add remaining 2 tablespoons of butter, shallots, and garlic
- Add crushed red pepper flakes, coconut milk, and cream cheese – bring this to a simmer while stirring often
- Continue stirring until cream cheese is fully melted and mixture is creamy
- Add parmesan and spinach and cook until spinach is wilted – stir in parsley and lemon juice
- Add the frozen peas to the small pot of boiling water and boil for 2 minutes
- Add peas in to the dish in last minute before serving so as to preserve bright color
- Serve each salmon portion on plate and spoon sauce mixture on top
