Spinach and Artichoke Stuffed Salmon

Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!

Ingredients:

- 2, 6 ounce wild-caught salmon

- 2 Tbs olive oil

- salt and pepper

- Spinach and artichoke dip (you can find many recipes to make this homemade, or if you're in a time crunch, buy it already prepared.)

- 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

"Remember, you only live once. Take care of your body so your 

journey will be a long one." - Anonymous

Sheet-Pan Salmon

Melted butter, garlic, Italian seasoning, and herbs are only part of what makes this meal magnificent! Even if you don't like to cook, this is so easy it will make your family wonder if you've been taking cooking classes. :) 

Ingredients:

- 1 pound asparagus, ends trimmed
- 1 pound baby red potatoes, thinly sliced
- 2 Tbs olive oil, divided
- salt and pepper to taste
- 6 Tbs melted butter
- 1 Tbs minced garlic
- 2 tsp. Italian seasoning
- 1 Tbs lemon juice
- 2 pounds of fresh wild caught salmon, skin on
- Old Bay seasoning to taste, optional
- fresh parsley for garnish

Preheat oven to 450 degrees. Grease a sheet pan with cooking spray. Place potatoes in a bowl and drizzle with one tablespoon olive oil, adding salt and pepper to taste. Drizzle remaining olive oil over asparagus and season to taste with salt and pepper. In a small bowl, whisk together melted butter, garlic, Italian seasoning, and lemon juice. Place salmon in the center of the pan and sprinkle with Old Bay seasoning (optional). Surround salmon with baby potatoes and asparagus. Drizzle butter mixture on top of salmon (and a little on the veggies). Place in oven and bake 20 to 25 minutes. Remove and add fresh parsley. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Throw kindness around like confetti." - Anonymous

Salmon in Smoky Tomato Sauce

This delicate tomato sauce is the perfect base for cooked-to-perfection succulent salmon. An easy recipe to keep on hand for last-minute company or just a fantastic meal for your family. 

Ingredients:

- 1 can Campbell's tomato soup

- 1/4 cup chicken stock

- 1/4 cup dry white wine

- 2 Tbs sherry vinegar, divided

- 1 tsp. smoked paprika

- 3/4 tsp. kosher salt, divided

- 2 Tbs olive oil, divided

- 3, 6 oz. salmon filets

- 1/4 tsp. pepper, divided

- 2 Tbs roasted slivered almonds

- 2 green onions, thinly sliced

In a medium sauce pan over medium-high heat, combine tomato soup, chicken stock, wine, 1 1/2 teaspoons sherry vinegar, paprika, and 1/4 teaspoon salt. Bring to a boil, stirring occasionally, and turn the heat down to simmer for 5 minutes. Remove from heat. 

Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add salmon to pan and cook 3 to 4 minutes on each side.

In a small bowl, combine remaining 1 1/2 tablespoons sherry vinegar, 1/4 teaspoon salt, 1 1/2 tablespoons oil, 1/8 teaspoon pepper, roasted almond slivers, and onions in a bowl; toss to coat.

Divide tomato sauce mixture among 3 bowls. Place one salmon in each bowl; and top with almond mixture. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Celebrate every tiny victory." - Anonymous

Salmon with Pink Peppercorn Sauce

I love pink peppercorns and have been searching for recipes where I could use these pretty little peppery dried berries. This exquisite salmon entree uses these peppercorns ground in the creamy sauce, as well as a sprinkling of whole pink peppercorns as a garnish. The taste is phenomenal.

Ingredients:

- 2, 4 oz. boneless, wild caught salmon fillets

- dash salt and pepper

- 3/4 cup light sour cream

- 1/4 cup 2% milk

- 2 Tbs fresh chopped dill

- 1 1/2 Tbs horseradish sauce

- 2 Tbs pink peppercorns, plus a little extra for garnish

- 1/2 tsp. honey

- 1/2 tsp. salt

Preheat oven to 400 degrees. Place salmon fillets on a baking sheet lined with parchment paper. Sprinkle salmon with salt and pepper. Place salmon in the oven and bake for 12 to 15 minutes (until just barely cooked through).

Place the remaining ingredients in a blender or food processor and puree until smooth. (This sauce makes about a cup. Save any leftovers for sampling on some of your other favorite dishes.) Remove salmon from the oven, drizzle with peppercorn sauce and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here. 

"Be the change you want to see in the world." - Anonymous