Cook's notes:The perfect dish after a long day, this nourishing meal is made in one baking sheet in a very short amount of time and requires almost no cleanup. Not only healthy, delicious and fast, the flavors of the salmon, potatoes and asparagus come together beautifully to make a dish worthy of company.
- 1 pound small new potatoes, scrubbed clean and halved
- 2 TB. olive oil or Herb Olive Oil
- Kosher salt
- 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
- 1 TB. chopped fresh dill or 1 tsp. dried dill flakes
- 1 tsp. dried parsley flakes
- 1 strip of lemon zest
- 1 small garlic clove, coarsely chopped
- Freshly ground pepper
- 2 (8-to-10 ounce) salmon fillets, or steaks cut about 1-inch thick
- 1 tsp. herbes de Provence
- 1 lemon, cut into large wedges
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss the potatoes with olive oil and parsley flakes. Sprinkle potatoes with salt.
- Place the potatoes cut side down on the baking sheet and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.
- Turn the potatoes over and roast another 10 minutes until browned on top. Remove the pan from the oven.
- In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.
- Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and sprinkle with 1 tsp. herbes de Provence. Return the baking pan to the oven.
- Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.
- If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Lemon Olive Oil CakeCook's notes: Oh my, this cake is citrusy, moist, packed with loads of lemon flavor and so good! It's the perfect addition to your Easter brunch or dinner and sure to be a hit with your guests. The cake can be glazed or dusted with powdered sugar and served with fresh fruits.
recipe from BHG Italian Comfort Foods 2015
- 1 TB. butter softened
- 1/2 cup sugar
- 1/2 cup slivered almonds, toasted
- 2 cups flour
- 4 tsp. lemon zest
- 1 TB. baking powder
- 1/2 tsp. salt
- 6 TB. fresh lemon juice (about 2 lemons), divided
- 3 large eggs, lightly beaten
- 1 cup buttermilk
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. almond extract
- optional serving 2 cups cut up seasonal fresh fruit
- 1- 1/2 cups confectioners' sugar
- 3 TB. reserved lemon juice or limoncello (Italian lemon liqueur)
- 2 TB. butter, melted
- Preheat oven to 375 degrees. Grease a 9-inch cake pan with butter; set aside.
- In a food processor combine the 1/2 cup granulated sugar and almonds. Cover and pulse with several on/off turns until mixture is fine. Transfer to a large bowl.
- Stir in flour, lemon zest, baking powder, and salt until combined. Make a well in the center of the flour mixture; set aside.
- In a medium bowl whisk together eggs, buttermilk, olive oil, 3 tablespoons of the lemon juice (reserve 3 tablespoons) and the almond extract. Add to flour mixture all at once, stirring just until combined. Pour batter into prepared pan.
- Bake 22-25 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool cake on a wire rack for at least 15 minutes.
- Whisk the confectioners' sugar, reserved lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick.
- Drizzle over the warm cake and garnish with thyme or rosemary sprigs.
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