After a long first trimester of ordering takeout, I am fully back in my spring/summer kitchen mode with seasonal cravings every single day, for every meal. I thought I’d start documenting some of my favorites lately in case you’re needing some ideas. Another dinner on repeat? This salmon bowl. I’ve made the below salad multiple times too for lunch and topped with rotisserie chicken.
Lemon Dijon Herb Crusted Salmon
Ingredients (Serves 2-3):
2-3 Salmon Fillets
1 tbsp olive oil
1 tsp lemon zest
salt/pepper to taste
For Herb Crust:
¼ cup panko breadcrumbs
¼ cup finely grated Parmesan cheese
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 clove garlic, minced
1 tbsp olive oil
Instructions:
- Preheat oven to 400°F & line baking sheet w/ parchment paper.
- Prepare the salmon by patting dry and drizzling with olive oil, salt, pepper, lemon zest then place on baking sheet.
- Make the herb crust by mixing panko, parmesan, Dijon mustard, lemon juice, parsley, dill, garlic, olive oil in a bowl.
- Crust the salmon by spooning the herb mixture onto each fillet.
- Bake for 12-15 mins or until the crust is golden!
Spring Arugula Salad with Dijon Vinaigrette
Ingredients For the Vinaigrette (Serves 3):
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, minced
salt/pepper
For the Salad:
4 cups baby arugula
¼ cup of parmesan, feta, or goat cheese (I prefer parm)
Other optional toppings (avocado, sugar snap peas, toasted almonds/walnuts)
Instructions:
- Make the vinaigrette. In a small bowl, mix together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
- In a large bowl, toss together the arugula and any other optional ingredients while slowly drizzling and tossing the Dijon vinaigrette to evenly coat.
Dijon Asparagus Baked Rice
Ingredients (Serves 3)
For the Baked Rice:
1 cup uncooked jasmine or basmati rice
1 ½ cups vegetable or chicken broth
1 lb fresh asparagus, trimmed/cut into 1” pieces
½ cup parmesan cheese
¼ cup shredded mozzarella
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
For the Dijon Parmesan Sauce:
¾ cup milk
2 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp flour
½ tsp salt
¼ black pepper
For the topping:
¼ cup panko breadcrumbs
2 tbsp Parmesan cheese
1 tbsp melted butter
Instructions: (oven will need to be preheated to 375°F)
- Cooking the rice – in a medium pot, bring the broth to a boil. Add rice, cover, and simmer until fully cooked (15 mins) – fluff with fork and set aside.
- Sauté Asparagus – in a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant. Add asparagus and cook for 2-3 mins.
- Making the Dijon Parm Sauce – in a small bowl, whisk together the milk, Dijon mustard, lemon juice, flour, salt, pepper. Pour the mixture into the skillet with asparagus, stirring until slightly thickened (about 2 mins)
- Assembling it all – In a large mixing bowl or directly into a casserole dish, combine cooked rice, parmesan, mozzarella, and the asparagus mixture and stir well.
- Mix the topping by adding panko, parmesan, and melted butter in a small bowl and sprinkling over the rice.
- Preheat oven to 375°F and bake for 15-20 minutes, until golden!
