PARMESAN-HERB SALMON

Just about any herbs go well with salmon. For this herb-crusted salmon recipe, I used fresh dill, parsley, basil, and chives. Thyme, rosemary, and tarragon would also be good. To make the topping, combine the herbs with minced garlic, grated parmesan cheese, and light mayo.

HOW TO BAKE PARMESAN-HERB SALMON

1. Place the salmon skin-side down on a lined baking sheet, and cover it with another piece of parchment paper or foil.
2. Partially bake the salmon for 8 minutes at 425°F and then remove it from the oven.
3. Top the fish with the parmesan-herb mixture and return the uncovered tray to the oven for about 15 to 18 minutes depending on the thickness of the fish. The salmon is done when its internal temperature is 135F, the top has browned, and the filet easily flakes with a fork.

Chicken Thighs

The first secret to crispy chicken skin is drying the skin of the chicken well with paper towels to remove all the moisture you can.

The second secret is cooking the chicken at a higher heat, which naturally will result in a darker, crispier skin. 

The third one is using baking powder.

Start by stirring together the seasoning blend made with onion powder, garlic powder, smoked paprika, dried oregano and baking powder. Dry the chicken well with paper towels, season with salt and black pepper, and sprinkle the seasoning all over the chicken. Drizzle with a little olive oil and bake until crunchy and golden brown.

Prep Time: 5 minutes
Cook Time: 30 to 40 minutes @ 400. (60 @ 350)
Total Time: 35 to 45 minutes 
Servings: 4

Ingredients

• 4 - 6 bone-in chicken thighs (or your favorite chicken pieces)
• olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/2 teaspoon baking powder

Shrimp Fettuccine Alfredo

 

Spaghetti Aglio e Olio

 10 cloves garlic, sliced thin

1/3 cup extra-virgin olive oil

12 - 15 stems fresh parsley leaves, rough chopped
1 pound spaghetti or other long pasta
1/2 - 1 teaspoon crushed red pepper flakes, plus more for garnish
1 cup freshly grated Parmesan, plus additional for serving

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and cook the pasta according to the manufactures directions. Set aside 1 1/2 cups of the pasta cooking liquid before you drain the pasta.
2. Heat the olive oil over medium-low heat in a large sauté pan (large enough to hold and toss the pasta). Add the garlic and cook for 2 to 3 minutes, stirring frequently, until the garlic begins to turn golden on its edges. Don't overcook it. Garlic will burn quickly. Add the crushed red pepper flakes and cook for an additional 30 seconds.
3. Carefully add the reserved cooking liquid to the garlic and oil. (Take caution, the oil will spatter slightly when the water hits the pan.) Lower the heat and simmer for about 5 additional minutes until the liquid is reduced by about a third and a sauce begins to form.
4. Add the drained pasta to the garlic sauce and toss. Remove from the heat. Add the chopped parsley and Parmesan. Toss well.
5. Allow the pasta to rest off the heat for about 5 minutes before serving so the sauce can be absorbed. Taste and adjust seasoning with pepper and Parmesan cheese. Serve more cheese on the side.

Broccoli rabe and sausage pasta

 

INGREDIENTS

  

• 1 pound broccoli rabe (rapini)
• 12 ounces short pasta like strozzapreti, rotini, fusilli, or rigatoni
• 2 tablespoons olive oil
• 1 pound Italian sausage sweet or spicy
• 4 large garlic cloves finely chopped
• ¼ teaspoon crushed red pepper flakes or more
• kosher salt and freshly ground black pepper to taste
• 1 ounce grated parmesan cheese

INSTRUCTIONS

 

• Wash rapini (see recipe note); drain and coarsely chop.
• Heat a large pot of salted water to boil. Add rapini and cook 1 minute (working in batches if necessary); transfer rapini to colander to drain. Return water to boil.
• Add pasta to boiling water and cook according to package directions until al dente (tender, but firm to the bite). Drain pasta reserving 1 cup of the pasta water.
• Meanwhile, heat oil in a large skillet over medium heat. Add sausage and brown, breaking up with a spoon, 6 to 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, about 1 minute more. Add broccoli rabe and toss to coat. Add pasta and stir to combine, adding reserved cooking liquid a few tablespoons at a time as needed to moisten. Season to taste with salt and pepper. Divide among 4 pasta bowls; sprinkle with parmesan cheese and serve.

NOTES

1. To wash rapini, submerge in a large bowl of water. Swoosh it around to dislodge all dirt and debris. Lift out rapini and transfer to a colander to drain.

NUTRITION

Calories: 553kcalCarbohydrates: 46gProtein: 23gFat: 31gSaturated Fat: 10gCholesterol: 62mgSodium: 655mgPotassium: 480mgFiber: 4gSugar: 2gVitamin A: 2048IUVitamin C: 17mgCalcium: 163mgIron: 3mg

KEYWORD dinner party, easy

Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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