30 Minute Salmon with Lemon-Garlic Pan Sauce

By Katie Shernan
on April 25, 2016

30 Minute Salmon & Asparagus with Lemon-Garlic Pan Sauce

 

Calling all millennials: are you having a hard time adulting? Yeah I know the feeling. I recently made the revelation “if I clean the house more often, it will go faster each time" only to be laughed at by my boyfriend. “I could have told you that 3 years ago,” he told me.

Well, some things you just have to figure out for yourself! Like cooking a real dinner that you would be proud to feed your parents. Seriously, you can do it! Here is a quick, easy, and healthy recipe to start you off on the right foot. Pair it with a crisp Sauvignon Blanc (my go-to is Oyster Bay) for a sophisticated and summery meal. (And a good excuse to drink wine…not that you needed one…)

Of course you don’t have to be a millennial or a cooking novice to create and enjoy this meal!

A few notes before we get started:

  • You don’t have to use lemon olive oil – you could use garlic or a non-flavored olive oil. However, it is important to use good quality olive oil in this recipe. Many of the oils you find in the grocery store are already rancid or mixed with other types of oil. Unfortunately, the olive oil market is extremely corrupt! More on this here. Due to its low acidity, the high quality oil that we sell has a much higher smoke point (405 degrees F rather than 320 degrees F) and therefore can be cooked at higher temperatures such as those used in the recipe below.
  • You can nix the minced garlic if you replace the lemon olive oil with garlic olive oil. The flavor will be milder but you won’t have to worry about burning any garlic.

 

Serves 4

Ingredients:

4 6oz Salmon Filets (Here is a helpful buying guide for salmon)

1 lemon, juiced

2 Tbsps. butter

1 Tbsp. lemon olive oil + more for drizzling

3 cloves garlic, minced

1-2 bunches asparagus

1 cup dry white wine or chicken stock

8 oz dry pasta

Instructions

  1. Preheat oven to 425 degrees F.
  2. Bring water to a boil and cook/drain pasta according to directions on the package.
  3. Rinse asparagus and snap off the bottoms. These ends can be tough but naturally snap off where to stalks become tender.
  4. Spread asparagus on a baking sheet. (*Quick tip – line with tin foil for easy clean up). Drizzle with lemon olive oil and sprinkle salt and pepper. Roast 8-10 minutes in the oven or until the stalks are al-dente. They should still be bright green with a snappy texture but not overly chewy or fibrous.
  5. Heat 1 tablespoon of butter and a drizzle of lemon olive oil in a pan over medium-high heat. (*Quick tip – Butter allows for browning while oil slows the process down and prevents burning). Pat salmon dry on both sides and then place skin side down in the pan. Cook 3-4 minutes on each side, flipping in between. Remove from pan and set aside.
  6. Add minced garlic to the pan for about 30 seconds, being careful not to let it burn. Then add lemon juice and 1/2 cup chicken stock or wine. Simmer until sauce reduces and at salt/pepper to taste.
  7. Plate and serve with your head held high!

Apple Bacon Quinoa Bowls with Red Apple Balsamic

By Katie Shernan
on March 20, 2016

Apple Bacon Quinoa Bowls with Red Apple Balsamic 

Quinoa Bowls are my ultimate go-to dinner for just about any situation. They present a great opportunity to use up leftovers from the fridge or pantry. Plus, they are highly customizable which makes Quinoa Bowls a major crowd pleaser.

For those who are not familiar, quinoa is an ancient grain (ok, technically it’s a seed) that has become wildly popular over the last few years. But don’t let its pretentious reputation put you off. Quinoa is accessible and, in my opinion, should be a pantry staple. It packs in a solid 8 grams of protein per cup of cooked quinoa and is a complete protein. The texture falls somewhere between white and brown rice. I find that white quinoa is easier to make than rice because the grains become translucent when fully cooked. 

Simmering the quinoa in chicken stock helps build a flavorful base for your bowls and the options for toppings are endless! In addition, *hint hint* it makes a great healthy and savory breakfast bowl – try topping with a fried egg served over easy.

Here is the recipe for my favorite variation:

 

Apple Bacon Quinoa Bowls

Serves 4

1 ½ cups uncooked quinoa (pre-rinsed is preferable)

3 cups low sodium chicken stock

1 lg white onion, chopped

1 clove garlic, minced

8oz  baby spinach

8oz mushrooms, sliced

4 slices thick-cup bacon

1 Tbsp olive oil

1 tart, crunchy apple, roughly chopped

4 oz goat cheese crumbles

Handful of pepitas (toasted pumpkin seeds)

Red Apple Balsamic Vinegar

 

Bring 3 cups chicken stock to a boil over medium-high heat. In the meantime, rinse your quinoa in cold water if it is not pre-rinsed.

When the stock comes to a boil, add quinoa, ¼ of the chopped onion, and minced garlic. Reduce heat to low and simmer for 15-20 minutes. When the center of the quinoa is translucent, it’s done. Most of the liquid should absorb into the grains.

While the quinoa is cooking, fry the bacon on the stovetop over medium-high heat. When cooked, place on a plate lined with paper towels to absorb the excess fat and set aside. When cool, chop roughly. 

If you are feeling indulgent, reserve a small amount of the bacon fat to cook with the onions and mushrooms. Otherwise, drizzle just enough oil to coat a medium sized frying pan. Add the remaining chopped onion and cook until it starts to brown. Then add mushrooms and sauté until most of the moisture evaporates and set aside.

Once everything is cooked, you can either assemble the bowls yourself or set up the toppings in a bar and allow everyone to make their own! Either way, I highly recommend finishing with a drizzle of good balsamic vinegar. I like to use the Red Apple Balsamic or Vermont Maple Balsamic for this variation but go crazy with it! The creamy goat cheese and crunchy pepitas offer great texture and extra flavor. So much yum! What other toppings would you add to a quinoa bowl? Let me know in the comments!

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