Roasted Salmon with a Lemon Garlic Butter Cream Sauce


Salmon Fillets

Olive oil

Salt and pepper

Chopped parsley

Dry dill

Preheat the oven to 425* and line a baking sheet with foil. Add the salmon skin side down and drizzle with olive oil, salt and pepper.

Next, make your cream sauce. This sauce recipe is for 2-4 fillets, but feel free to double it like I normally do so we have some extra for dipping veggies and potatoes! Here is the basic recipe.

1 stick butter

2 tbs lemon juice

2 cloves garlic or 1 tsp chopped garlic

salt and pepper to taste

chopped parsley, optional

1/8-1/4 cup grated parm cheese

Mix all together in a small pot and warm.

Add a splash of heavy cream once it is warm and stir together good.

Turn it off and let it sit.

Cook for salmon for 10-12 minutes depending on how thick the fillet is. Make sure the fish is flaky and cook thru! While it is cooking, chop up the fresh parsley and add some olive oil to it and the dry dill. Make a paste with it and set aside.

During the last 5 minutes of cook time, pull the salmon out and spread the parsley paste on top. Continue cooking until done.

Plate the salmon and top with the sauce or serve the sauce on the side.

Serve with whatever veggies you want! As seen in my picture, I served with fresh green beans and a warm dijon potato salad, recipe here —>Dijon Potato Salad

Warm Dijon Potato Salad


This recipe was for three people but feel free to add more to feed more!

8-10 red potatoes

1/2 cup mayo

3 tbs grated parm cheese

2 tbs dijon mustard

4 tsp apple cider vinegar

1/2 tsp seasoned salt

salt and black pepper to taste

1/4 tsp paprika

1/2 small red onion, thinly sliced/diced

2 green onions, chopped

a few pieces of crispy bacon, chopped

Cut the potatoes into cubes and boil until tender.

Combine mayo, parm, dijon, vinegar and seasoning in a large bowl.

Add potatoes, both onions and bacon then gently toss to combine.

Serve warm.

Pecan Pie Bars


1 can (12oz) big buttery crescent rolls

4 tbs butter melted

1.5 cup chopped pecans

1 cup light corn syrup

1 cup white sugar

1 tsp vanilla

2 eggs, beaten

Preheat the oven to 350* and line a 9×13 pan with foil, even on the sides. Unroll the crescent rolls and pull apart the 4 rectangles. Fit them in the pan to form a crust. Make sure you close all the perforations to seal it. Press into the pan 1/2 inch up the sides too. Bake for 8 minutes.

Combine all filling ingredients except the pecans. Mix well with a whisk. Then gently stir in the pecans. Pour everything in in the hot pan on top of the partially cooked crust.

Bake 15 minutes and then cover the edges of the crust with foil. Just the edges, so it does not over cook. Then bake another 15 minutes until the top is golden brown and set. It will still be soup inside but it will thicken as it sits and cools.

Let it cook in the pan for at least an hour or two. Then put in the fridge and chill for another few hours. Once set, pull out of the pan and cut into bars.