I made Pesto Roasted Salmon which is so easy to make and even if you don't usually care much for pesto, it becomes very mild as it roasts on top of the salmon fillets. I drizzled a little olive oil and squeezed half of a lemon on 4 salmon fillets, then spread the tops with pesto (by Mezzetta) and popped it into a preheated 450 degree F oven and then immediately turned the temp down to 425 and roasted for 12 minutes, removed it from the oven, and covered with foil and let sit for about 10 minutes or so (the recipe is below). It turns out so tender and flavorful...and the roasted pesto gives a very mild herb flavor...not potent at all, like pestos sometimes are. I also roasted baby brussels sprouts that I trimmed and halved in a 375 degree oven for about 15 minutes. I simply tossed them with avocado oil (its super mild flavored, and has a higher smoking point) and then sprinkled them with a little Pink Himalayan sea salt before popping into the oven to roast. I made a batch of my Easy Cheddar Black Pepper Biscuits to go with our dinner and served a fresh Caprese Salad alongside our meal. I used a beautiful fresh red, ripe tomato that a generous coworker shared with me from his garden last week and layered it with fresh mozzarella cheese and fresh basil I picked from the pot on my back patio. I drizzled the salad with some fresh garlic and spicy red pepper infused olive oil that I picked up at Whole Foods a couple weeks ago. It is made by Sweetwater Growers, a local company here in Georgia. They have all kinds of interesting flavors...it was hard to choose which one to try first. It was a simple, fresh and easy Sunday dinner. The recipes for the salmon and biscuits are below. Enjoy!
1 lemon, halved, optional
|My favorite pesto!|
2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream
Preheat oven to 350 degrees F. Lightly grease a baking pan or line with non-stick foil or parchment paper.
In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly. Divide and roll dough into 10 to 12 balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit). Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook. Remove from oven; brush tops with melted butter, if desired.