What you will find:

Lemon Salmon and Asparagus Foil Packets



  • Salmon
  • Lemon
  • Olive oil
  • Fresh herbs
  • Salt & pepper
  • Asparagus 


  • Oven 400
  • Foil packets – make a meal packet for each person: asparagus, salmon, lemon slices, salt, pepper, olive oil, any fresh herb. 
  • Seal it up and bake for 20 mins 

2 Side ideas: 

  • 1 cup of Quinoa to 2 cups water in a rice cooker or stovetop
  • Fruit salad


Salmon Croquettes with Dill Sauce and Creamed Spinach 
Salmon Croquettes were a total accident. I failed at trying to get the bones out of the salmon my husband caught in Alaska and was left with a pile beautiful flaky fish that I could no longer cook as a whole piece… enter croquettes. These little babies were relatively quick to make and while they take about 5 mins on each side to cook I was able to make the dill sauce, creamed spinach, and ghiradelli boxed brownies during each 5 min flip. Not bad for a friday!

Salmon Croquettes with Dill Sauce recipe via


Yogurt Dill Sauce:
1 1/2 cups fat-free plain Greek yogurt
1/4 cup Dijon mustard
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1 tablespoon fresh lemon juice (
Pinch of ground red pepper (omitted bc I’m allergic 🙂 )
Fish Preparation:
2 (14.75-oz.) cans salmon, packed in water
2 cups finely chopped celery
4 large eggs, beaten ***(I would start with 2 eggs and see if you need to add more from there so its not too wet)
1 cup finely chopped onion (I did half onion)
1 to 2 tsp. table salt
1 to 2 tsp. freshly ground black pepper
Nuts- I added slivered almonds for a crunch
2-3 tablespoons olive oil
Garnish: blistered green onions
1.Whisk together yogurt and next 5 ingredients in a small bowl.
2. Drain salmon; remove and discard skin and bones. Flake salmon, and place in a medium bowl. Stir celery and next 4 ingredients into salmon; shape mixture into 6 (4-inch) patties (about 3/4 cup per patty).
3. Cook patties, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden. (Add 1 Tbsp. oil, if needed, for second batch.)
Serve with yogurt mixture.
2 tablespoons butter
1 tablespoon olive oil
1 Vidalia onion, minced
1 clove garlic, minced
2 bunches spinach, stemmed and chopped
Salt and freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup heavy cream

In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

Fish Tacos with Pineapple Pico

Super quick and fresh dinner or lunch! Grab some tortillas. Pan fry up some flaky fish with just oil, salt, pepper, and lime. Make this little Pineapple Pico. Boom. Done.

Fish Marinate for 30 minutes in fridge:

  • 8 oz of fish
  • 1 tsp cayenne powder
  • 2 limes, juiced (save a wedge for extra to top it all off)
  • 1 tablespoon agave syrup or honey

Pineapple Pico:

  • 1/2 cup fresh pineapple, diced
  • 1/2 cup tomato, diced
  • 1/2 cup green onion, diced
  • 1 jalapeño, no seeds or membrane, diced


Fish with Corn, Tomato, and Basil Salsa

NOTICE: in the 1st picture that serving sizes are correct. Fish= fish size or deck of cards, Rice=exactly a half cup, Beans= 1/4 of a cup. I am a huge believer in portion sizes
1 lb. Fish (Joe caught ours, any type of fish is great, it calls for salmon or even chicken. I found that 1 large fillet feeds Joe and I with no leftovers)
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes- I didn’t add it, but I’m sure if you like spicy it would be great.
2 garlic cloves, minced
1/4 teaspoon onions chopped fine
Handful of cherry tomatoes cut in half
1 corn on the cob, cut kernels off- it is in season now- white corn tastes great! (never canned)
handful of fresh basil leaves, dried works great as well
pinch of salt and pepper
The process: (turn on broiler)
1. Rub the fish with a bit of olive oil and salt
2. place under the broiler and cook for 5-8 mins- depending on thickness of fish
3. Meanwhile, put remaining olive oil, garlic, red pepper flakes, onions in a pan. Lightly saute the garlic but do not brown
4. Add the tomatoes and corn- heat for 1 minute. Add basil, salt, pepper to taste- set aside
5. When fish is done, finish with salsa
It is so quick and I usually have all of the ingredients in my pantry.
Side Dishes:
Pick any 2 of these
1- cous cous with walnuts and cranaisns
2- wild rice with butter
3- black beans
4- Fresh salad
I made the side dishes “fancy” last night by scooping the wild rice in a 1/2 cup measuring cup and turning it over on the plate to make a flat rice patty. Then I topped it with a pinch of parsley.
Baked Tilapia with tomato, basil, and black olives (we use salmon for increased protein)
* Momalicious – Domenica Catelli
  • Grape tomatoes halved (enough to top the fish)
  • 2 cloves minced garlic
  • 1/2 cup black olives pitted – or Kalamata or nicoise… I skip this step
  • 1 handful fresh basil or sprinkle dried
  • 1 tspn dried chili flakes or red pepper flakes
  • salt to taste
  • drizzle EVOO
  • 1.5 lbs Tilapia or Salmon
  • Foil or parchment paper
  • Oven 475
  • make “envelope” out of foil or parchment, place all ingredients except the fish on the foil
  • lay the fish on top of the mixture
  • fold the envelope with the fish and place on a baking sheet
  • bake for 20 minutes or until flaky
  • I sometimes add feta to the top of the fish after I plate it

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