Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!
Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil, lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!
Baked Tilapia In Foil
Baked Tilapia In Foil
4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)
Preheat the oven to 375 degrees F.
Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.
Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.
I love to give it a squeeze of lemon for some acidity at the end.
Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.
Enjoy and have a great weekend everyone!
Salmon Sliders With Dill Yogurt Sauce
The Super Bowl is almost here! So while I am not a huge football fan, I am a football food fanatic! Bring on the pizza, wings, yummy dips, nachos and of course sliders! I LOVE a good slider! And I wanted to share with you a trio of easy to make and delicious sliders. Perfect for the upcoming Super Bowl party or any gathering. My first being a delightful salmon slider slathered with a yummy dill yogurt sauce on a brioche bun that is sure to be a hit. I think that having a fish and veggie option is a must at any gathering. What are your Super Bowl food staples? Share in the comments below. And be on the lookout for the rest of my slider recipes throughout the week!
Salmon Sliders With Dill Yogurt Sauce
2- 6-8 ounce salmon fillets
Salt and black pepper, to taste.
Four brioche slider buns, for serving
2 cups romaine lettuce, for serving.
Preheat oven to 400 degrees.
Line a shallow baking pan or baking sheet with parchment paper. Place salmon skin side down on the baking sheet. Drizzle olive oil over the top of the salmon and season with salt and pepper to taste.
Bake at 400 degrees for 10-12 minutes or until cooked through. Allow cooling slightly before cutting both into halves.
Place your sliced brioche buns (Toast them slightly. It makes all the difference.) on a cutting board or large plate. Spread a good amount of sauce on both the tops and bottoms of the buns. Place a piece of salmon on the bun and top with desired toppings!
Dill Yogurt Sauce
One cup greek yogurt
1 1/2 tablespoons fresh dill, finely minced.
1 tablespoon dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
1 clove garlic, minced.
1 teaspoons lemon juice
1/2 teaspoon lemon zestPlace all of your ingredients in a small bowl and combine well. Refrigerate and chill until ready to use. (Make-ahead. The longer it sits, the better!)
Place all of your ingredients in a small bowl and combine well. Refrigerate and chill until ready to use. (Make-ahead. The longer it sits, the better!)
Fig and Orange Glazed Salmon Fillets
Happy Monday everyone!
I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture make them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. A great sauce that adds the perfect amount of tangy and sweetness to the salmon. Are any of you fig lovers? Share in the comments below. Have a great week!
12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper
1 tablespoon olive oil
Orange Fig Sauce:
1 cup California figs, stems removed and halved.
1/2 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh mint
Preheat the oven to 450 degrees F.
Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.
In a blender add in hot fig mixture along with honey, dijon, and salt. Blend at low speed until well combined. It will be thick! But will melt wonderfully over the hot fish.
Drizzle your salmon with olive oil and season with salt and pepper to taste. Place salmon, skin side down on a lined baking sheet. Bake until cooked through and flaky, about 12 to 15 minutes. Brush sauce liberally over salmon and serve with steamed rice.
Let me know what you think. Enjoy!
This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.
My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!
1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))
1 Tbs Ghee (grass fed pure butter)
*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.
I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!
So, if you guys don’t already know… I LOVE FOOD! I love to cook it, eat, look at it, caress it, kiss it, fondle it (getting a little weird now). I’m sure you get the point. One thing that my food and I seem to argue about is it’s creativity, flavor and ability to sometimes be so mundane! Food should be fun, flavorful and full of life! This salmon burger I created embodies all of those things, it’s basically a party in your mouth with every single bite. It’s so quick and easy to make and tastes great warm or cold. I hope you enjoy!
Ingredients: (for 1 burger)
6-8oz filet of Wild Salmon
1 tsp Cajun rub
salt and pepper to taste
1 Tsp of Basil Paste
2 Tbs Of a tropical Salsa of you choice ( I used pineapple, papaya, mango and lime juice)
Handful of arugula
1 Sweet Roll or Brioche Bun
Preheat your oven to 425. Rub the salmon with cajun rub (if you don’t have cajun rub use paprika, a tiny bit of chili powder, salt and pepper). Place it on a baking tray and bake for 7-10 mins. While the salmon is baking you can prepare your basil mayo by combining the vegenaise and basil paste. Spread it onto the bottom of the bun. When the salmon is done, place it on top of the mayo’d bun, top with the salsa and the arugula, Lastly, you can add a little more basil mayo to the top bun, cover your sandwich and enjoy!!! This is a perfectly satisfying and healthy lunch for a warm sunny day.
I am always on the hunt for delicious recipes. Most of the time I want something quick and easy that doesn’t lack flavor. I think that my easy salmon marinade gets the job done. Try it and let me know what you think!
Preheat your oven to 425 degrees
combine in a sandwich bag or bowl the following ingredients:
4 Cloves chopped garlic
1/2 a small onion finely chopped
1/2 cup of Mirin
2 tbs Low Sodium Soy
1/4 cup of honey
1/4 cup brown sugar
Juice of an orange and a lime
Mix all of the ingredients together and voila, your marinade is done.
This is enough marinade for 1.5-2 lbs of Salmon
Salt and Pepper the fish to your liking, Pour the marinade over the fish and bake for 15-20 mins! It’s that easy, and it’s sure to please!
I paired my salmon with asparagus, roasted potatoes and cheddar mushrooms.