This recipe is a very unique salmon recipe that is so refreshing. I love anything with tomatoes and basil, but had never thought of putting them on salmon before. My husband and I were impressed by this recipe and I will definitely be making it again. I found this recipe by Robin Miller on the Food Network website.
Prep: 10-15 minutes
Cook: 15 minutes
6 salmon fillets
Freshly ground black pepper
2 tablespoons lemon and herb seasoning
1 cup chopped Roma tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Season salmon with salt and pepper and brush lemon and herb seasoning on both sides of salmon. Place salmon on prepared baking sheet. Roast 15 minutes, until fish is fork tender.
In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
Serve the salmon fillets with tomato mixture spooned over top.
Happy Eating 🙂
I’m a sucker for baked goods in general, but I love homemade breads and scones! This lemon bread is so flavorful and the glaze is amazing.
Prep: 15 minutes
Cook: 1 hour
- 1 2/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar (1 cup for bread and 1/2 cup for glaze)
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 3 teaspoons packed grated lemon peel
- 1/2 cup whole milk
- 1/3 cup fresh lemon juice (1 tablespoon for batter and the rest for glaze)
Directions: Preheat oven to 350. Grease a 8 1/2 x 4 1/2 x 2 inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Add 1 tablespoon of lemon juice to batter and stir. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about an hour. Meanwhile, combine remaining 1/2 cup sugar and rest of fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
Transfer lemon bread in pan to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack.
Source: Eagle Informer Magazine
These are delicious and crunchy fajitas. One of my coworkers made these and brought her leftovers to work. They smelled so good, I had to make them. She got the recipe from Pinterest (of course). The only thing I would change in the recipe is lengthen the cooking time and that is reflected below. The recipe is from the following website: http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/
Prep: 10 minutes
Cook: 25-35 minutes
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- 1 (15 oz) can Rotel
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced
- *Optional toppings: cheese, guacamole, salsa
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Pour the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 25-35 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.