Ridiculously Easy Lemon Dill Salmon

I would argue that some of the best food I’ve ever eaten has less than 4 ingredients in it. This salmon 100% falls in that category. Oven salmon is easy to make, creates a minimal amount of dirty dishes, and just melts in your mouth (can I get an amen). You get the perfect amount of zing from the lemon, and the herby dill just brings this dish to happy land. Just in case that wasn’t enough to convince you this is the best dish ever, it’s ready in under 30 minutes… Yes you read that right, less than 30 minutes. Is your mind blown yet? 

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When it comes to cooking a fish I opt for the less is more approach. Fish is pretty delicate and anything too heavy or strong can weigh it down. Fish done right is amazing. Fish done wrong might as well be cat food. The problem people usually have with fish is overcooking. Overcooked fish is rubbery, sticky, and in my opinion, has a fishier taste. Beautifully cooked fish melts in your mouth and has a light, fresh flavor. DO NOT RUIN YOUR SALMON BY OVERCOOKING IT. I have cooked salmon in the oven time and time again. Here is my FOOLPROOF recipe for the most delicious fish you will ever eat. 

Some Notes:

Salmon:

ONLY get enough salmon to feed everyone. While you can reheat salmon it’s not recommended… Why would you let your microwave wreak havoc on your beautiful cut of fish? Salmon is best when it is fresh. I usually get skin on, but whatever floats your boat when it comes to picking your cut of salmon. TIP: The skin comes off very easy after being cooked. I prefer this method to cutting it off myself. If you do somehow end up with leftover salmon, it can be flaked and put on a salad (seriously so good).

Dill:

While I recommend using fresh dill, you can use dried if fresh is not available.

How to make oven salmon

Measurements for this salmon are a little bit difficult to quantify so I have taken pictures of each stage so you can see what to do. Ready?

Step 1:

Prep your salmon. Run your fingers down the center of the cut and feel for any leftover bones (definitely don’t want to eat those)

Step 2:

Dry the fish. I just pat it down with a paper towel. This helps get rid of some of the fishiness.

Step 3:

Lemon juice. For this size of salmon I used half a lemon squeezed over top. If you use a bigger cut you will want to use the whole lemon.

Step 4:

Salt. FISH IS DELICATE. While you do need to salt it, don’t go crazy.

Step 5:

Dill. Give it a good coating of dill like so:

Step 6:

Cook at 325 degrees Fahrenheit for about 12-15 minutes depending on how firm you like your salmon. NOTE: IF you are using a larger cut you may need to cook for closer to 20 min.

Step 7:

Optional, but I squeeze more lemon on top.



Was that simple enough? Seriously delicious salmon in under 30 min.

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Easy Lemon Dill Salmon

Course Main Course
Keyword dinner, easy, gluten free, healthy
Servings 2

Ingredients

  • 12 oz Salmon
  • 1 Lemon
  • 1 bunch Dill
  • ¼ tsp Salt

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Check salmon for bones.
  • Salt evenly.
  • Squeeze lemon on top.
  • Spread dill evenly.
  • Bake for 12-15 minutes for small cuts or 15-20 minutes for larger cuts.


by Erin

Creamy Cajun Shrimp Pasta

Is there anything better than pasta? The answer to that is no. When I think of the world’s best pasta I always think of THIS Cajun shrimp pasta. It’s the perfect balance of creamy, smoky, and spicy that keeps you coming back for more. It is bursting at the seams with flavor! This is also super easy to make for meal prep for the whole week! If that’s not a win-win I don’t know what is.

I mean just look at this… Doesn’t it just make you say give me a fork?

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This pasta is seriously so simple to make AND it is ready in less than 45 min. We all know that’s a major weeknight win.

Some notes: 

Pasta: This Cajun sauce works great on any pasta! Fettuccine, penne, or just whatever is lurking in the back of your pantry (I’m looking at you elbow pasta). This would even be great on zoodles. TIP: I use red lentil pasta for mine. 

Cajun seasoning: The Cajun seasoning is really the star of the show here. Pick one you like! Some are more spicy than others. I use a blend with no salt in it. If you pick a salted blend I recommend using half the amount of seasoning and adding more at the end if needed. Don’t want over salted food here.

Protein: You can substitute shrimp for really any protein you would like. You could use sausage or even grilled chicken in this pasta. I am a seafood fanatic so I use shrimp. TIP: Use raw shrimp rather than precooked. I think they have a better flavor and texture. Plus, then they don’t overcook in the pasta.

Garnish: Top it all off with some diced tomatoes, green onions, and black pepper. They add the perfect amount of freshness to the dish. 

How to make Cajun Shrimp Pasta

PREP:

Prep is extremely important. I believe that half the battle of cooking well is having ingredients prepped.

-Mince 1 clove of garlic.

-Slice 1 onion and 1 red bell pepper into THIN slices.

-Measure out flour.

-Dice 1 tomato.

-Thinly slice green onions.

TIP: Have all ingredients close to your cooking area.

Put your water on to boil for your pasta! Make sure to salt the water (a lot more than you think) so your pasta isn’t bland. 

Instructions:

You will want to pick a pot/deep pan that is large enough to hold all of your cooked pasta.

Over medium-low melt the butter and add garlic and Cajun seasoning.

Cook until fragrant (about 1 minute). The reason we do this is so the butter can absorb the flavor from the seasonings and carry it throughout the dish.

Turn heat up to medium and add in the peppers and onions.

Saute the veggies for about 7 min. We are going for fork tender peppers and slightly caramelized onions.

Once the veggies are done, add the flour and mix until it forms a paste. Let it cook for about a minute to get rid of the raw flour taste.

Add the chicken stock 1/2 a cup at a time. It is very important that you mix really good here so you don’t end up with lumpy sauce… that’s no good. TIP: I find that turning the heat down a little bit for this step helps me get lumps out.

Add the cream all at once and mix until smooth. 

Add cooked pasta.

TIP: If my sauce is a little thick I’ll add some pasta water. Stir until the pasta is completely coated. 

Add shrimp and cook while stirring occasionally until they are pink and no longer translucent, about 3-5 min.

Salt and pepper as needed. TIP: I usually add a splash of Tabasco to add some spice, but this is completely optional.

Garnish with tomatoes, green onions, and Old Bay seasoning.

ENJOY!

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Creamy Cajun Shrimp Pasta

Course Main Course
Keyword dinner, easy, pasta
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 People

Ingredients

For the pasta

  • 2 tbsp butter
  • 1 clove garlic
  • 3 tbsp Cajun seasoning
  • 1 onion thinly sliced
  • 1 bell pepper thinly sliced
  • 2 tbsp flour all purpose
  • 1 cup chicken stock
  • 1 cup heavy cream
  • salt and pepper to taste
  • Tobasco optional
  • 6 cups pasta cooked
  • 1/2 pound shrimp raw and peeled

Garnish

  • 1 tomato diced
  • 1/2 cup green onions thinly sliced

Instructions

  • PUT WATER ON TO BOIL FOR YOUR PASTA THEN START SAUCE

For the Sauce:

  • In a heavy bottomed pot over medium heat, melt 3 tablespoons of butter add garlic and Cajun seasoning.
  • Cook until aromatic (about 45 seconds)
  • Add in peppers and onions and cook until onions are caramelized and peppers are fork tender (about 7 min)
  • Add flour and mix until incorporated
  • Cook for about 1 min
  • Add chicken stock ¼ a cup at a time mixing until smooth in between
  • Add cream all at once and mix until smooth
  • Turn heat to medium low and add cooked pasta and stir until noodles are evenly coated
  • Add shrimp and cook until they are all pink and no longer translucent (about 3-4 minutes)
  • Garnish with tomato and green onions
  • ENJOY!
by Erin

The Best Bread Pudding

Raise your hand if you love dessert! Great! If your hand isn’t up we are no longer friends… seriously. Okay, now raise your hand if you love easy desserts! If that’s you, you are in the right spot. Bread pudding is about as effortless as it gets for dessert and it is SO good. 

I have been making bread pudding for years. I have tried so many different things to get the perfect results and let me tell ya, I found it. This bread pudding is gooey and sweet and just melts in your mouth. I like to top it with vanilla ice cream or my limoncello custard sauce. 

Got some bread that has seen better days? Bread pudding. Need and easy way to satisfy your sweet cravings? Bread pudding. 

The other great thing about bread pudding is you can customize it. Chocolate, fruit, nuts, cinnamon, caramel, jam… did I say chocolate already..? It all works! 

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Some notes: 

Bread: 

You can seriously use whatever you want! One time my dad made raspberry bread pudding out of hamburger buns… weird, I know, but it worked! While you can use whatever you want, I usually use ciabatta for bread pudding because I like the chewy crust. You will need about 1 loaf of bread or 10 cups.

You need to soak your bread in the custard before baking so you get that delicious gooey texture in the middle. Soak it for at least 30-60 minutes.

Dress it up:

After soaking your bread it’s time to add your extras if you want. Fruit, chocolate, nuts, cinnamon, etc. Get creative!  

Baking:

Put your delicious bread pudding and all that delicious custard in a 9″x13″ pan and bake until a toothpick comes out clean. 

Top it off:

While it isn’t necessary to put a topping on your bread pudding, it is advised for ultimate deliciousness. You can do heavy cream, caramel, OR my Luscious Limoncello Custard Sauce!

If you somehow manage to have leftovers, it makes a great breakfast!

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The Best Bread Pudding

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Refrigerate 1 hour
Total Time 2 hours 5 minutes
Servings 8 servings

Ingredients

  • 1 loaf bread
  • 2 cups heavy cream
  • 1/2 cup brown sugar
  • 4 egg yolks
  • 2 eggs
  • 2 tbsp butter
  • 1/2 tsp salt
  • 3 tbsp brown sugar

Instructions

  • In a large bowl, mix cream, sugar, egg yolks, eggs, and salt.
  • Cut bread into 1 inch cubes and put in a bowl.
  • Soak for 3o min -1 hour.
  • Preheat oven to 375 degrees Fahrenheit.
  • Put bread mixture into 9"x13" pan.
  • Slice butter in to small cubes and put on top. Sprinkle the remaining 3 tablespoons of sugar on top.
  • Bake for about 50 min or until a toothpick comes out clean.

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by Erin