Kristen's Recipes

¼ cup roasted almonds
¾ cup roasted red peppers
1 clove garlic, chopped
1 tablespoon sherry vinegar or white wine vinegar
1 teaspoon smoked paprika
¼ cup olive oil
kosher salt and black pepper
2 salmon steaks (1 inch thick; about 2 pounds total)
1 bunch asparagus, trimmed
1 bunch Swiss chard, trimmed and sliced crosswise

Heat oven to 425° F with the racks in the upper and lower thirds. Pulse the almonds in a food processor until finely chopped, 10 to 20 seconds. Add the red peppers, garlic, vinegar, paprika, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper. Pulse until a smooth sauce forms, 10 to 20 seconds. Season the salmon with ½ teaspoon salt and ¼ teaspoon black pepper on a large rimmed baking sheet. Roast on the bottom rack until opaque throughout, 15 to 18 minutes. Meanwhile, toss the asparagus, chard, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper on a separate large rimmed baking sheet. Arrange in an even layer. Roast on the top rack, tossing once, until crisp-tender, 6 to 8 minutes. Divide the salmon into 4 portions and serve with the chard and asparagus, topped with the almond–red pepper sauce.

2 small zucchini, sliced into 3/4-inch-thick rounds
2 small yellow summer squash, sliced into 3/4-inch-thick rounds
2 garlic cloves, minced
1/4 cup olive oil
Salt and pepper
4 5 – 6 ounces cod fillets, skinned
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped parsley

Heat oven to 350 degrees with a rack in the center position. Toss together the zucchini, squash, garlic, and 2 tbsp. olive oil on a rimmed baking sheet. Season with salt and pepper and spread the ingredients evenly, leaving space for the fish. Place the fish on the pan and season with salt and pepper. In a small bowl, combine the panko, Parmesan, parsley, remaining olive oil, and a pinch of salt. Press the mixture onto the fish, distributing it evenly. Bake until the fish flakes apart when gently prodded with a paring knife, about 20 minutes.

1 Lemon, thinly sliced
1 Lemon, Zested and Juiced
1 ½ T. Plain Greek Yogurt
1 ½ T. Dijon Mustard
1 T. fresh Dill, chopped, plus additional for garnish if desired
Salt & Pepper
2 lb. Salmon Filet
1 lb. Thin Asparagus, ends trimmed
4 cloves Garlic, minced
2 T. EVOO

Preheat oven to 450. Spread lemon slices around baking pan. In small bowl mix juice, zest, yogurt, and mustard. Season with salt and pepper and dill. Season salmon with salt and pepper and place on baking sheet. Spread yogurt sauce over salmon evenly. In large bowl toss asparagus with garlic and oil, season with salt and pepper and then scatter on sheet around salmon. Bake 15-20 minutes, until desired doneness, checking on fish at the 10-12 minute mark. Remove from pan and serve with a sprinkle of fresh dill and additional lemon.

2 lb Little Potatoes or small Yellow Potatoes thoroughly scrubbed and quartered (I had combination of both)
1.5 lb salmon, cut into 4 portions
1 lb asparagus
2-3 tsp. salt
2 tsp. ground mustard
1 tsp. paprika
½ tsp. ground ginger (*optional)
1 tsp. freshly ground black pepper
4 lemon slices
Garlic Mixture
4+ T. olive oil
4 cloves garlic, pressed or minced

Either in the baking pan or in a ziplock bag combine potatoes, ¾ teaspoons salt, ½ teaspoon freshly ground black pepper, and 3 tablespoons of the garlic/oil mixture. Toss together until thoroughly coated. Place on a parchment paper or foil lined baking pan and space evenly placing the potatoes cut side down. Place in a preheated to 450F oven.
Bake for about 20 minutes and flip the potatoes cut side up. Bake for another 10 minutes or until the potatoes are soft and almost but not quite done. Move all potatoes to one corner of the baking pan, making space for the salmon and asparagus. Add the salmon to the baking pan, spacing it about 1 inch apart. Sprinkle with salt (about 1 tsp). Brush the top of the salmon with the oil/garlic mixture. Generously sprinkle with ground mustard (2 teaspoons), followed by a light sprinkle of paprika (1 teaspoon) and a very light sprinkle of ground ginger (1/2 teaspoon). Place a lemon slice on top of each piece. Now either on the spare side of the baking sheet or in a different bowl, toss the asparagus with 1 teaspoon salt, ½ teaspoon black ground pepper and the remainder of the garlic/oil mixture (about 1 tablespoon). If there isn’t enough of the garlic/oil mixture, give a light drizzle of regular olive oil. Place the baking sheet with potatoes, salmon & asparagus back in the 450F oven for another 12-15 minutes depending on the thickness of your salmon, or until the salmon is cooked all the way through. At the end, the potatoes should be soft and cooked through, so should the salmon. The asparagus will be cooked with still a slight crispiness on the inside. Remove from the oven and serve as is on the baking sheet or transfer to a serving platter and serve hot

1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite size pieces
2 1/2 T. olive oil
1 clove garlic, minced
Salt and freshly ground black pepper
Salmon
4 (6 oz) skinless salmon fillets
1 1/2 T. mayonnaise
1 1/2 tsp. lemon juice (zest lemon first)
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup slightly packed finely grated parmesan
1/4 cup bread crumbs
1 T. chopped fresh parsley
1 1/2 tsp. lemon zest
1/4 tsp. dried thyme
1 1/2 T. olive oil

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray. Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed). Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 T. over each fillet. Season top with salt and pepper. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 T. olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 12 – 15 minutes (for a more golden crust you can broil during the last 1 – 2 minutes of baking if needed).

2 medium zucchini, sliced into ½-inch thick half moons
1 medium yellow summer squash, sliced into ½-inch thick half moons
1 medium red, yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
1 cup cherry or grape tomatoes, halved
1 medium red onion, cut into 1-inch chunks
kosher salt and black pepper
¼ cup plus 1 tablespoon extra virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
juice of 1 lemon
1½ lbs shrimp, peeled and deveined (tails left on, if desired)
½ teaspoon Worcestershire sauce
¼ cup roughly chopped basil leaves

Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF. Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with ½ teaspoon salt, ½ teaspoon pepper, ¼ cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat. Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven. While the vegetables are cooking, place the shrimp in a large bowl and add ¼ teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting. Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish. Serve with bread or a side of couscous.

2 pounds brussels sprouts, ends trimmed
3 tablespoons Garlic Flavored Olive Oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 pounds salmon fillet, skinned and cut into 6 portions
1 tablespoon STAR Garlic Flavored Olive Oil
3 to 4 garlic cloves, minced
1 tablespoon dried oregano
1/2 teaspoon salt
fresh ground pepper, to taste

Preheat oven to 450F. Lightly grease a rimmed baking sheet with cooking spray and set aside.
In a large mixing bowl combine trimmed brussels sprouts, olive oil, salt and pepper; mix until well combined. Transfer brussels sprouts to previously prepared baking sheet; arrange in a single layer and bake for 15 minutes, stirring once or twice during cooking. In the meantime, prepare the salmon. Drizzle salmon with olive oil. Evenly divide and press minced garlic on top of each fillet. Season with oregano, salt and pepper. Remove baking sheet from oven; move the brussels sprouts around, making 6 empty spots for the salmon fillets. Place salmon in empty spots and bake for 10 to 12 minutes, or until salmon is cooked through. Remove from oven; let stand 2 minutes and serve.

2 T. olive oil
5 tsp. fresh lime juice
1 tsp. curry powder
½ tsp. salt
½ tsp. ground pepper
¾ lb. large, raw shrimp, peeled
2 medium zucchini, cut into ¼-inch rounds
Minced cilantro, for garnish

Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
In a small bowl whisk together the olive oil, lime juice, curry powder, salt and pepper.
Place the shrimp in one bowl and the zucchini in another bowl, and divide the curry mixture evenly between the 2 bowls. Toss to coat the shrimp and zucchini. Place the zucchini on the baking sheet in a single layer. Bake for 3 minutes. Arrange the shrimp over the zucchini and bake until the shrimp are just cooked through, 6 to 7 minutes. Take care not to overcook the shrimp or they will become rubbery. Garnish with cilantro, if desired. Serve.

2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

1 bunch Broccoli, about 1 ½ lb. Cut into Florets
4 T. EVOO, divided
Salt & Pepper
4 6oz. Salmon Fillets
1 Red Fresno Chili or Jalapeno, thinly sliced into rings, seeds removed
2 T. Unseasoned Rice Vinegar
2 T. Capers

Preheat oven to 400. Toss broccoli and 2 T oil on large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until browned and crisp tender, 12-15 minutes. Remove baking sheet from oven. Rub salmon with 1 T. oil, season. Push broccoli to edges and add salmon to center of pan. Roast until salmon is opaque throughout, about 10-15 minutes. Meanwhile, combine chile, vinegar and a pinch of salt in a small bowl and sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining oil; season with salt and pepper. Serve salmon and broccoli drizzled with the chile vinaigrette.

6 T. EVOO
2 T. Harissa Paste
6 Spring Onions, halved lengthwise, or 8 scallions, left whole
1 lb. New Potatoes, scrubbed, thinly sliced
Salt & Pepper
1 ½ lb. Skin on Snapper fillets (3-4)
Lemon Wedges for Serving

Place oven rack in upper third of oven; preheat to 425. Combine oil and harissa in bowl; adjust flavor with additional harissa if you prefer a stronger flavor. Toss onions and potatoes with half the harissa mixture in a large baking dish; season with salt and pepper then add ¼ C. Water. Roast, tossing once, until potatoes are fork tender, about 20-25 minutes. Meanwhile, score skin side of fillets about ¼ inch deep and season with salt and pepper. Rub remaining harissa mixture all over dish, getting into the score marks. Remove baking dish from oven and heat boiler. Place fish, skin side up, on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, about 8-10 minutes. Serve with lemon if desired.

1 red pepper, seeded and cut into wedges
1 yellow pepper, seeded and cut into wedges
1 courgette, thickly sliced
1 red onion, peeled and sliced
1-cal cooking spray
2 x 150g cod fillets, skin removed
100g cherry tomatoes
30g drained and rinsed pitted black olives
zest and juice of ½ lemon
1 T. fresh oregano or thyme leaves
salt and pepper

Heat the oven to 200˚C/400˚F/Gas mark 6. Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little 1-cal cooking spray, season well with salt and pepper and roast for 10 minutes. Place the cod fillets on top, season and spray with 1-cal cooking spray. Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8–10 minutes, until the cod has just turned a denser white colour (this shows it’s cooked). Scatter with the olives and serve immediately.

4-5 salmon filets, roughly about the same size
1 pound fresh green beans, stems removed
a few bunches of cherry tomatoes, vine still attached
1 lemon, sliced
4-6 cloves of fresh garlic
2 cups teriyaki marinade + ¼ cup for drizzling(I used Moore’s Marinade)
2 tablespoons ground ginger
½ cup pecan halves (optional)
salt (or garlic salt)
pepper

Combine 2 cups of teriyaki marinade with 2 tablespoons of ground ginger. Pour half over the green beans & the other half over the salmon (using large ziplock bags for this helps a lot with the marinating process, squeezing out any extra air). Place in the fridge to marinate for 30-45 minutes. On a large sheet pan, spray with non-stick cooking spray (you can line with tinfoil if you like). Remove the salmon & green beans from the marinade, and arrange on the pan. Spread the green beans out over the entirety of the pan first, then top with the salmon filets. Arrange lemon slices & a piece of garlic over top each salmon filet. Distribute the cherry tomato bundles over the pan & the pecans (if using). Drizzle with the remaining ¼ cup of teriyaki marinade. Sprinkle with salt (or garlic salt as I like using) & pepper. Bake at 400 degrees for 17-20 minutes, turning the oven to broil the last 1-2 minutes to achieve a nice roasting color on the veggies.