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ideas & inspiration

Parmesan Herb-Baked Salmon 

Parmesan Herb-Baked Salmon 

by | Jun 14, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes

Parmesan Herb-Baked Salmon 

For Alzheimer’s and Brain Health Awareness month this June, we invite you to nourish your mind with the brain-boosting benefits of Omega-3 fatty acids found in Salmon! This easy-to-make recipe combines flaky salmon with a savory coating of parmesan that will save you time brainstorming what to make for dinner. 

Ingredients

  • 1 whole wild salmon filet with skin, 1 1/2 inches thick (2 lbs)
  • 1/4 cup light mayo
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, finely minced
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives

Instructions

  • Preheat oven to 425F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
  • Combine mayo, Parmesan, garlic and herbs in a small bowl.
  • Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment or foil. Partially bake salmon for 8 minutes.
  • Remove from oven and remove top piece of parchment paper.
  • Spread the top with the Parmesan herb mixture.
  • Return to oven uncovered and bake until the top has browned, and the salmon flakes easily with a fork.
  • The salmon should register 135º F when checked with an internal thermometer probe, about 15 to 18 minutes if the fish is 1 1/2 inches thick, less or more depending on the thickness.

Resource: https://www.skinnytaste.com/parmesan-herb-baked-salmon/ 

Lewis Martin, MS, RD, LD, Nutrition Director with Oregon Dairy Counsel

Beet and Carrot Salad

Beet and Carrot Salad

by | Feb 16, 2024 | Eat Well, Featured, Recipes, Uncategorized

Indulge in the vibrant harmony of flavors with this beet and carrot salad – a quick, simple, and creamy delight that elevates any meal as the perfect side dish.

Ingredients

1 carrot, sliced thin or coarsely grated
¼ cup minced onion
2 Tablespoons light mayonnaise or plain yogurt
¼ teaspoon each salt and pepper
1 Tablespoon chopped cilantro (optional)
6 (2-inch round) beets, cooked from fresh and diced, or 1 can (15 ounces) drained, rinsed and diced

Directions

  1. Wash hands with soap and water.
  2. Cook sliced carrots, if desired, until just tender. Try microwaving or steaming.
  3. In a medium bowl, combine the onion, mayonnaise, salt and pepper. Add cilantro, if desired. Add beets and carrots and stir to mix. Serve warm or cold.
  4. Refrigerate leftovers within 2 hours.

Notes

  • No mayonnaise? Use plain yogurt instead.

Resource: https://foodhero.org/recipes/beet-and-carrot-salad