Baked Salmon with Parmesan Herb Crust

From: http://addapinch.com/baked-salmon-with-parmesan-herb-crust-recipe/

 Recipe

Prep time

2 mins

Cook time

15 mins

Total time

17 mins

Baked salmon makes a weeknight meal that is easy enough for the busiest of nights while being elegant enough for entertaining. This oven baked salmon with a Parmesan herb crust is out of this world delicious!

Author: Robyn Stone | Add a Pinch

Serves: 4-6

Ingredients

• 1 salmon filet, about 2 pounds, left whole

Parmesan Herb Crust:

• 3 cloves garlic, finely minced
• ¼ cup chopped parsley
• ½ cup chopped Parmesan cheese

Instructions

1. Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
2. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The Parmesan cheese should have melted and lightly browned..
3. Allow to rest about 5 minutes and serve.

Spicy Garlic Lime Tilapia

I don't really love tilapia, but I love it like this!! Also goes well on swai, shrimp, or other plain white fish.

Ingredients:
4 filets Tilapia (about 1.25-1.5 pounds)
3 Tbsp coconut oil or other oil for sautéing
3-5 cloves fresh garlic, crushed and minced

Zest of 1 lime (then slice into quarters and serve with the fish)
2 t salt
1 t black pepper
1 t paprika
1 t dried parsley
1/2 t thyme (dried or ground)
1/2 t onion powder or garlic powder
Shake or two cayenne pepper (or more to taste)

Instructions:
1. Mix zest and spices together in small bowl. You may not need it all.
2. Heat 2 Tbsp oil in a nonstick or iron skillet over medium high heat.
3. Coat filets in other Tbsp oil and sprinkle one side with spice mix.
4. Sauté half the garlic for one minute, then add fish, spice side down. Cook about 5 minutes per side depending on thickness. When first side is cooking coat second side with oil, then cover with the rest of the garlic and sprinkle with spice mix. Flip once and cook until done, usually about ten minutes total.
5. Squeeze lime quarter over fish just before serving.

Campbells Santa Fe Chicken Skillet

This came out soupy, which is not what I had imagined. Not sure I'll make it again, and if I do I'll figure out how to reduce the amount of liquid somehow. 

From: http://m.campbellskitchen.com/recipes/santa-fe-chicken-sauté-61220

Ingredients:

2 teaspoons chili powder 
1 teaspoon ground cumin 
1 tablespoon  vegetable oil 
1 3/4 pounds  boneless, skinless chicken breasts 
1 teaspoon minced garlic 
4  green onions, minced (about 1/2 cup) 
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup 
1/2+ cup  Pace® Picante Sauce 
1/2 cup  water 
1 can (about 15 ounces) low sodium black beans, rinsed and drained 
1 cup  frozen whole kernel corn 
2 tablespoons chopped fresh cilantro leaves 

How to Make It

• 1
  Stir the chili powder and cumin together in a small bowl.  Dice the chicken then season with the chili powder mixture, and add salt and pepper to taste.
• 2
  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Add the garlic and onions and cook and stir for 1 minute.
• 3
  Stir in the soup, picante sauce and water and heat to a boil.  Reduce the heat to medium-low.  Add the beans and corn.  Cover and cook for 15 minutes or until the chicken is cooked through.  Sprinkle with the cilantro.

Quinoa, Cucumber and Kale Salad

From: http://www.joyfulbelly.com/Ayurveda/recipe/Quinoa-Cucumber-Kale-Salad/31942?ref=36264&lnk=159&inf_contact_key=b3d5b2000d1a292fe750f0c707dd77fe57fae90f7a147994cbde10174b2df650

Okay, I thought this was a little bland, but served with a flavorful protein it worked quite well! We had it with the spicy garlic lime tilapia and it was great! I adjusted the original amounts to make about 5 servings.

Ingredients
1 medium sized Cucumber, half peeled and diced (about 1 1/2 cups)
1/3 lbs Kale (about half of a bag of prechopped pre washed)
1/2 tsp Lime Zest (about the zest from one lime)
1 c Quinoa (uncooked)
Juice of one lime
salt to taste   

preparation
1. Cook the quinoa with salt. Bring to a boil, cover and simmer about 20 min until quinoa is light, fluffy and tender, or use a rice cooker. Let cool.

2. Chop the kale and steam for 10 minutes. Remove from heat and let cool.

3. Dice the cucumber and add to the kale and quinoa.

4. Zest the lime, then add the zest and squeeze the lime juice over the other ingredients and mix well. Salt to taste. Serve room temperature or chilled.