Hello everyone! It's been a long time, but I'm glad to finally be back with you.
In an effort to encourage everyone to share more one on one time with their loved one, I’ve been given permission to post weekly dinners geared specifically just for two.
This week I hope you’ll join me as I prepare one our favorite dishes. Salmon with roasted baby red potatoes and asparagus.
What’s nice about this recipe besides the fact that it’s easy to prepare and delicious, our kids hate it! Now that may sound a bit selfish, but let’s be honest most of us share quite a bit with our kids, so forgive me if I encourage to break away from the norm and make some time just for you and your hubby. Let's face it, we need it!
Now normally when we’re having our dinner date, I usually throw in a pizza for the kids, let them eat early and then send them out to play while our dinner is cooking. This way they’re happy mom’s not forcing them to eat horrible, nasty, smelly things and we, get to spend very precious time together without interruption. Gotta love it!
One other tidbit I’d like to share. Years ago, when my husband and I were dating, he went to the trouble to buy place settings for the two of us to use during the one and only meal he’s ever made for me! Haha! Needless to say, we still use those dishes when it’s our dinner date night. Those dishes bring back great memories of a very special Valentine’s dinner and encourage us subtly to constantly look forward to many more.
So go ahead, let the kids eat on paper plates, but for you and your sweetie, pull out the china, light some candles and enjoy a nice meal together. Take the time to enjoy each other, and remember it started with the two of you and once the kiddies are grown, it’ll be the two of you again so let's enjoy the walk along the way! With much love & many blessings! Until next week, Amy
Pecan encrusted Salmon dinner with roasted baby red potatoes & asparagus
Oven roasted baby red potatoes
1 lb. Baby red potatoes washed and halved. Sea salt & freshly ground pepper
1 tsp. Chopped garlic
½ tsp. Crushed rosemary
Olive oil - enough to coat veggies
Wash potatoes & halve. Par boil for approximately 10 minutes. Do not allow potatoes to get mushy. Drain and place in a large mixing bowl. Add in the remaining ingredients and toss. Spread on a baking sheet and bake @ 425* until golden brown. Approximately 25 minutes.
Pecan Encrusted Salmon
Ingredients
2 salmon fillets (6 ounces each)
2 tablespoons mayonnaise
1/2 cup finely chopped pecans
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
Directions
Place salmon skin side down on a greased baking sheet.
In a small bowl, combine the mayo, pecans, bread crumbs, Parmesan cheese and parsley; spoon generously over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.
Roasted asparagus
1lb. Asparagus – washed and cleaned, dead ends cut off.
Sea salt & pepper
Olive oil
Toss asparagus with seasonings to your liking, add to the baking sheet with the potatoes and cook until al dente. Approximately 10-15 minutes depending on how thick the stalks are.
Cooking timeline note: If you’ll start with the potatoes and let them roast for approximately 10 minutes, it’ll give you the time to prep the salmon and asparagus which can then be added to the oven and everything will come out at once. I normally cook the veggies together on one sheet and the salmon on its own baking sheet to keep the flavors from mingling but if that sort of thing doesn’t bother you, feel free to put them all on one baking sheet, veggies at one end, fish on the other. Enjoy!
In an effort to encourage everyone to share more one on one time with their loved one, I’ve been given permission to post weekly dinners geared specifically just for two.
This week I hope you’ll join me as I prepare one our favorite dishes. Salmon with roasted baby red potatoes and asparagus.
What’s nice about this recipe besides the fact that it’s easy to prepare and delicious, our kids hate it! Now that may sound a bit selfish, but let’s be honest most of us share quite a bit with our kids, so forgive me if I encourage to break away from the norm and make some time just for you and your hubby. Let's face it, we need it!
Now normally when we’re having our dinner date, I usually throw in a pizza for the kids, let them eat early and then send them out to play while our dinner is cooking. This way they’re happy mom’s not forcing them to eat horrible, nasty, smelly things and we, get to spend very precious time together without interruption. Gotta love it!
One other tidbit I’d like to share. Years ago, when my husband and I were dating, he went to the trouble to buy place settings for the two of us to use during the one and only meal he’s ever made for me! Haha! Needless to say, we still use those dishes when it’s our dinner date night. Those dishes bring back great memories of a very special Valentine’s dinner and encourage us subtly to constantly look forward to many more.
So go ahead, let the kids eat on paper plates, but for you and your sweetie, pull out the china, light some candles and enjoy a nice meal together. Take the time to enjoy each other, and remember it started with the two of you and once the kiddies are grown, it’ll be the two of you again so let's enjoy the walk along the way! With much love & many blessings! Until next week, Amy
Pecan encrusted Salmon dinner with roasted baby red potatoes & asparagus
Oven roasted baby red potatoes
1 lb. Baby red potatoes washed and halved. Sea salt & freshly ground pepper
1 tsp. Chopped garlic
½ tsp. Crushed rosemary
Olive oil - enough to coat veggies
Wash potatoes & halve. Par boil for approximately 10 minutes. Do not allow potatoes to get mushy. Drain and place in a large mixing bowl. Add in the remaining ingredients and toss. Spread on a baking sheet and bake @ 425* until golden brown. Approximately 25 minutes.
Pecan Encrusted Salmon
Ingredients
2 salmon fillets (6 ounces each)
2 tablespoons mayonnaise
1/2 cup finely chopped pecans
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
Directions
Place salmon skin side down on a greased baking sheet.
In a small bowl, combine the mayo, pecans, bread crumbs, Parmesan cheese and parsley; spoon generously over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.
Roasted asparagus
1lb. Asparagus – washed and cleaned, dead ends cut off.
Sea salt & pepper
Olive oil
Toss asparagus with seasonings to your liking, add to the baking sheet with the potatoes and cook until al dente. Approximately 10-15 minutes depending on how thick the stalks are.
Cooking timeline note: If you’ll start with the potatoes and let them roast for approximately 10 minutes, it’ll give you the time to prep the salmon and asparagus which can then be added to the oven and everything will come out at once. I normally cook the veggies together on one sheet and the salmon on its own baking sheet to keep the flavors from mingling but if that sort of thing doesn’t bother you, feel free to put them all on one baking sheet, veggies at one end, fish on the other. Enjoy!
What a meal! And I love the story of your "two" place settings. My mouth is watering for those asparagus :-)
ReplyDeleteOooooh, sounds yummy! I love salmon. I love asparagus (with the chewy ends cut off, thank you), and I love new potatoes!
ReplyDeleteI love them all even more if someone else cooks them, however. Like Mimi's Cafe would be a good choice.
I love asparagus, but have never found a great way to cook it. Thank you for this recipe, Amy. I'm definitely going to try it.
ReplyDelete