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Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes Recipe

INGREDIENTS - 6 cloves garlic, finely diced - 2 teaspoons olive oil - 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option) - 4 salmon fillets, skin off (or Trout or any white fish) - 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine) - 1 3/4 cups half and half - Salt and pepper, to taste - 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional) - 3 cups baby spinach leaves - 1 tablespoon fresh parsley chopped - 1 small yellow onion, diced - Salt and pepper, to season - 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil - 2 tablespoons butter INSTRUCTIONS 1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside. 2. Melt the butter in the remaining juices lefto

Easy Chicken Ramen Recipe

INGREDIENTS 2 (3 oz) packs dried ramen noodles 2 chicken breasts (boneless, skin-on)* 2 tsp sesame or vegetable oil 3 tbsp low-sodium soy sauce 4 cups rich chicken stock 2 tsp fresh ginger, minced 1 oz dried shitake mushrooms (or 1/2 cup fresh) 2 large eggs 1–2 tsp sea salt, to taste kosher salt and freshly-ground black pepper, to season 3 tsp fresh garlic, minced 1 tbsp unsalted butter 2 tbsp mirin 1/2 cup scallions, sliced Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve. Make the rame

Corn Tomato Avocado Salad Recipes

INGREDIENTS - 5 ounces dice avocado. - 1 1/2 cup diced Persian cucumbers, about 3 small - corn kernels from 1 large steamed corn on the cobb, 1 cup - 2 teaspoons extra virgin olive oil - 2 tablespoon fresh lemon juice, from 1 medium lemon - 2 tablespoons diced red onion - fresh black pepper, to taste - 1 cup halved cherry tomatoes - 1/4 teaspoon kosher salt INSTRUCTIONS Toss all ingredients together and serve immediately. Enjoy! Serving : 1cup, Calories: 128kcal, Carbohydrates: 14g, Protein: 2.5g, Fat: 8.5g, Saturated Fat: 1g, Sodium: 83mg, Fiber: 4g, Sugar: 3.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4

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