On a bit of a health kick…
Firs though. Aloha!
I wish I was typing this from Maui but unfortunately I’m not. I’m in Illinois…yeah.
I’m excited to share that we are happily married and had a wonderful honeymoon. I am SO excited to share photos with you once I go through all 668 of them. 😉 Until then, I am even more excited to share new recipes with you! Let’s get to it!
I’m on a bit of a health kick given the two-week, eat everything in sight, honeymoon. But as we all know, healthy can still be tasty. These dishes were inspired by basil. Enjoy!
Peas and carrots aren’t just for kids…not when you add fresh basil. I learned of this recipe from The Pioneer Woman’s Food Network show – she’s one of my favorites and her food is A.MAZ.ING. I lightened it up by using less butter and adding some garlic to give the peas and carrots a little more flavor. It’s a delicious and healthy side dish for any week night meal.
Add the basil at the very end to keep it nice and fresh – it adds great flavor and don’t be afraid to add A LOT.
Fish is a great way to lighten up a dinner and it’s also quick and easy to make. I decided to go with Italian flavors to spice up the salmon by making a quick marinade of olive oil, balsamic vinegar, lemon juice, garlic, BASIL, salt and pepper. I simply topped it with sliced tomato and parmesan cheese then baked and then broiled it.
Don’t be afraid to add a lot of cheese…it’s the best part!
Ok just one more wedding picture! 😉
- 2 salmon filets (mine totaled 1.2 pounds)
- 1 tomato on the vine, sliced
- Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 clove of garlic (or 1 teaspoon minced garlic)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup peas
- 1 cup diced carrots
- 2 garlic cloves, minced (or 2 teaspoons minced garlic)
- 2 tablespoons chopped basil
- 1 tablespoon butter
- 2 tablespoons olive oil
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
- Season salmon filets with salt and pepper on both sides and place on baking sheet.
- Make marinade by whisking olive oil, balsamic vinegar, garlic, basil, lemon juice, salt and pepper in a bowl. Taste and add more basil, salt or pepper as desired. Rub marinade over salmon filets, add 4 slices of tomato on top of each filet and then top with parmesan cheese (don’t be afraid to add quite a bit). Bake for 15 minutes and then turn on the broiler and broil at 575 degrees for 5-7 minutes until cheese is browned and bubbly.
- To make the peas and carrots, drizzle olive oil in a sauté pan over medium heat. Add diced carrots and peas and cook until tender, about 10-15 minutes. After about 5 minutes of cooking, add minced garlic. Once they have reached the desired doneness (I like the carrots to still be a little crunchy), add butter, salt, pepper, and basil. Serve and enjoy!
Peas and Carrots adapted from The Pioneer Woman