The other night, I decided to make salmon for dinner, and I wanted to try it with Kerrygold herb butter. It was great!
Here’s what I did:
Lemon Herb Salmon
1lb salmon (cut into two pieces)
6 lemon slices
3 chopped scallions
chopped parsley (I chopped the leaves of 3 “trees” of it)
Kerrygold herb butter
sea salt or himalayan salt
In a baking dish or pan, sprinkle some onion and parsley on the lemon slices, and arrange the salmon pieces on top. Put 2-3 slices of herb butter on each piece of salmon. Sprinkle with salt and pepper. Add some parsley and onions to the top of the salmon (according to how much of it you’ll want to eat with the salmon—it would be a pain to remove it after).
Put your salmon into a cold oven and set the oven at 400 degrees. Bake for 25-30 minutes (depending on how thick the salmon is).
I served this with roasted brussels sprouts, and greek yogurt with homemade magic shell for dessert. Oh, and a goat cheese herb dip with red pepper and beet chips for an appetizer.
I’ll post the dip recipe very soon—it was SO good (I was glad because I totally made it up on the spot).
Here are some random pics of my neighborhood from this week!
I have a NuNaturals giveaway to post very soon (yay for the new flavors—peppermint and chocolate!), and I also have pics to share of the YogiClothing I received recently.
I’ve been super busy lately with work (And test-taking…I will explain more later, no news on it yet!). However, most people I know in California are leaving for the holiday and I’ll be here alone, so I’m looking forward to catching up on work and tasks, and sharing more of the recipes and things I’ve done lately.
I’m off to do a webinar, and then to finish my Christmas shopping… What’s new with you? Do you have holiday plans?