Lemon Herb Baked Salmon

SERVINGS: 8 SERVINGS

SERVINGS: 8 SERVINGS

PREP TIME:

 

10 MINS

 

COOK TIME:

 

20 MINS

TOTAL TIME:

 

30 MINS

 

AUTHOR: HOLLY

 

COURSE: MAIN COURSE

CUISINE: AMERICAN

KEYWORD: BAKED SALMON

Tender flaky salmon in a lemony herb crust takes just a few minutes of prep and makes the perfect meal 

INGREDIENTS

• 1 salmon fillet 3-4lbs
• 2 tablespoons butter melted
• 1 lemon divided use
• salt & pepper

TOPPING

• 3/4 cup Panko bread crumbs
• 3 cloves garlic minced
• 2 tablespoons fresh parsley minced
• 1 tablespoon fresh dill minced
• zest from one lemon
• 2 tablespoons parmesan cheese shredded
• 3 tablespoons butter melted

Follow Spend With Pennies on Pinterest

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Combine all ingredients in a small bowl.
3. Line a pan with foil and spray with cooking spray.
4. Place salmon on the pan and brush with melted butter. Season with salt and pepper and squeeze 1/2 of the lemon over top.
5. Sprinkle crumb mixture over salmon. Bake uncovered 13-17 minutes or until salmon flakes easily and is cooked.

RECIPE NOTES

Salmon cooking time will vary based on thickness.  Your salmon should flake easily with a fork and according to the FDA should reach an internal temperature of 145°F.

PREP TIME:

 

10 MINS

 

COOK TIME:

 

20 MINS

TOTAL TIME:

 

30 MINS

 

AUTHOR: HOLLY

 

COURSE: MAIN COURSE

CUISINE: AMERICAN

KEYWORD: BAKED SALMON

Tender flaky salmon in a lemony herb crust takes just a few minutes of prep and makes the perfect meal 

INGREDIENTS

• 1 salmon fillet 3-4lbs
• 2 tablespoons butter melted
• 1 lemon divided use
• salt & pepper

TOPPING

• 3/4 cup Panko bread crumbs
• 3 cloves garlic minced
• 2 tablespoons fresh parsley minced
• 1 tablespoon fresh dill minced
• zest from one lemon
• 2 tablespoons parmesan cheese shredded
• 3 tablespoons butter melted

Follow Spend With Pennies on Pinterest

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Combine all ingredients in a small bowl.
3. Line a pan with foil and spray with cooking spray.
4. Place salmon on the pan and brush with melted butter. Season with salt and pepper and squeeze 1/2 of the lemon over top.
5. Sprinkle crumb mixture over salmon. Bake uncovered 13-17 minutes or until salmon flakes easily and is cooked.

RECIPE NOTES

Salmon cooking time will vary based on thickness.  Your salmon should flake easily with a fork and according to the FDA should reach an internal temperature of 145°F.

A 3-4lb salmon filet will cook at:

• 425°F for 10-12 minutes
• 400°F for 13-17 minutes
• 375°F for 18-22 minutes
• 350°F for 25-30 minutes

BLT PASTA SALAD

SERVINGS: 8 SERVINGS

PREP TIME:

 

20 MINS

 

COOK TIME:

 

10 MINS

TOTAL TIME:

 

30 MINS

 

AUTHOR: HOLLY

 

COURSE: MAIN COURSE

CUISINE: AMERICAN

KEYWORD: BLT PASTA SALAD

A delicious pasta salad that eats like a meal!  Juicy tomatoes, crisp bacon and fresh lettuce in a cool ranch dressing!

INGREDIENTS

• 10 slices bacon cooked and diced, grease reserved
• 12 oz pasta cooked and cooled
• 1/2 cup mayonnaise
• 3/4 cup ranch dressing homemade ranch is best
• 1 1/2 cup diced tomatoes
• 1/2 avocado diced
• 1 cup cheddar cheese shredded
• 1/3 cup red onion diced
• 1 cup romaine lettuce
• fresh parsley for garnish optional

INSTRUCTIONS

1. Whisk together mayonnaise, ranch dressing and 1 tablespoon bacon grease (optional).
2. In a large bowl assemble the pasta, tomatoes, avocado, cheese, red onion, lettuce and bacon.
3. Pour the dressing over and toss to combine.
4. Garnish with parsley and serve.

Wendall's Chocolate Gravy

3/4 cups sugar
3/4 cup cocoa
3 T spoons flour
Mix  the first 3 ingredients with + 1/2 cup hot water and mix.
Add to paste 1 1/2 cups milk.  Stir over low heat.
1 t spoon vanilla..optional
Pour over buttered biscuits.

Bacon Sriracha Potato Salad

10 votes

PRINT

PREP 10 MINS

COOK 20 MINS

TOTAL 30 MINS

AUTHOR JENN LAUGHLIN PEAS AND CRAYONS

YIELD 6

Spice up your Spring and Summer barbecues, picnics, and parties with this zesty Bacon Sriracha Potato Salad! This feisty side dish is loaded with flavor!

Ingredients

• 3 lbs red potatoes
• 3-4 slices of bacon
• 2.5 TBSP white vinegar
• 1/4 tsp salt
• 3/4 cup quality mayo (homemade or store-bought)
• 1/4 cup sour cream
• 1.5 TBSP sriracha chili sauce, plus extra to taste
• 1/4 cup chopped green onion
• paprika, to taste
To make this paleo or dairy-free, simply swap the sour cream for extra mayo and you're good to !

Instructions

1. Peel potatoes and chop into 3/4-inch cubes.
2. Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
3. Set burner to high and bring water to a boil.
4. While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside (no need to pre-heat) on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
5. Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. (approx. 8 minutes)
6. Drain potatoes and move to a large mixing bowl.
7. Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
8. Allow to cool slightly, letting the potatoes sit for around 15 minutes.
9. Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
10. Once the potatoes have cooled a bit, fold in using the rubber spatula.
11. If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy. I'll leave that up to you! Mwah!
12. Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
13. Serve alongside your trusty bottle of Sriracha so anyone willing to walk on the wild side [it's delicious!] can turn up the heat with a little extra kick!

Notes

I use the America's Test Kitchen method for prepping my potatoes, since it's never failed me and always yields perfect results, if you're a potato salad making pro and have a technique you adore, go for it! For best results, grab red potatoes for this salad, their buttery texture is perfect for potato salad and they hold their shape even after little manhandling to fold in the sauce. Russet potatoes will also work, but will smush and crumble a bit easier.

Loaded Ranch Potato Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Loaded Ranch Potato Salad is super creamy with tons of flavor from a packet of Ranch seasoning, cheddar cheese, and bacon.

Course: Side Dish

Servings: 6 servings

Calories: 477 kcal

Author: Christin Mahrlig

Ingredients

• 3 pounds red potatoes, halved or quartered
• 1 (8-ounce) container sour cream
• 1/2 cup mayonnaise
• 1 (1-ounce) package Ranch seasoning mix
• 1 1/2 cups shredded cheddar cheese
• 3 green onions, sliced
• 6 slices bacon, cooked and crumbled

Instructions

1. Place potatoes in a large pot and cover with water. Bring to a boil and simmer for about 15 minutes, or until tender. Drain well and let cool.
2. In a large bowl, stir together sour cream, mayonnaise, and Ranch seasoning mix.
3. Add potatoes, cheddar cheese, and green onions and stir well.
4. Sprinkle bacon on top. Refrigerate until chilled.

Loaded Potato Salad

Creamy Honey Gold potatoes dressed with sour cream, cheddar cheese, green onions and bacon.

Course Appetizer

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 -5

Author Jessica Knott

Ingredients

• 1 1/2 pounds Tasteful Selections Honey Gold Potatoes
• 1 cup sour cream
• 1 cup cheddar cheese
• 7 stripes bacon
• 5 green onion stalks
• 2 tablespoons parsley , chopped
• 1-2 teaspoons dill , optional
• Salt and pepper to taste

Instructions

1. In a large pot, boil water on stove top. Make a cut all the way around the potatoes with a sharp knife. Place potatoes in boiling pot of water and boil for 20-30 minutes. Cook 7 strips of bacon until crispy then place on paper towel. Chop green onions, parsley and bacon.
2. Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.