I am really excited to share this one pan sheet pan supper for two with you today for Garlic Butter Salmon & Broccoli! Salmon and broccoli are perfect partners.
So are salmon and garlic! Put the three together and you have a really delicious entree that everyone will love. It is perfectly sized for two but you can very easily multiply the amounts to serve more!
Best of all th whole thing bakes on one baking sheet, which, if you line it with aluminium foil, makes for a really no fuss no muss supper option!
I did bake some sweet potatoes to have with it as well, which makes this a Triple Super-food Supper option!
Roasting sweet potatoes is so easy. I just wash them well, dry and pop them onto a baking sheet and into a hot oven. They are usually done in about 35 to 40 minutes, depending on their size.
Simply cut in half, scoop out the flesh and mash. Nothing else needed. They taste fabulous all on their own. Roasting sweet potatoes in the skin and then mashing them makes for one very tasty side dish!
I used some lovely salmon fillets in the freezer that we had gotten from Seafresh.
Their fish is so amazing. I have never had any fish from them that I
didn't like.
Its frozen fresh at the source and so it is the freshest
fish that you can find. Their salmon fillets
are absolutely gorgeous. Boneless and skinless and individually frozen
so that you can take out as many or as few as you want to cook.
Sourced from the clear cold waters of Scotland and the Farroe Islands,
they are centre cuts, cut from the thicker mid-section of the salmon,
rather than the tail.
Fish cuts from closer to the tail are a lot
"fishier" if you know what I mean. Stronger in flavour. I much prefer
the higher quality centre cuts.
I always like to wipe my fish and pat it dry with paper towels before I use it. I didn't need to oil my foil either, as I used Bacofoil which is non-stick.
Just pop those fillets onto the foil lined baking sheet.
A mixture of a small amount of butter, some fresh garlic, a bit of brown sugar and dried herbs makes up the garlic butter.
There is only 3 TBS of butter used between the fish and the vegetables, so spread out that isn't overly bad, plus I did not use any butter in my sweet potatoes.
This is the perfect low carb entree and great for diabetics. High in fibre, low in carbs and salt. You only add as much salt as you want to add.
There is plenty of garlic herbaciousness going on there that you don't need to use a lot of salt.
Salmon is a favorite choice when it comes to choosing to eat healthy, because it contains significant
amounts of essential omega-3 fatty acids , which support heart and eye
health .
This heart-healthy fish boasts a boatload of other nutrients,
as well.
This wonderful vegetable is loaded with fiber, antioxidants to fight cancer, and vitamin C to aid in iron absorption.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
Sweet potatoes are loaded with beta-carotene which functions at a powerful anti-oxident as well as being a rich source of Vitamin A.
Put these three things together and you are scoring a "Hat-trick" of some of the best nutrition around! Plus they taste fabulous together. You can't go wrong!
Garlic Butter Salmon & Broccoli for Two
Yield: 2
Perfectly baked and flavoured. Moist and delicious salmon with crispy tender broccoli, all baked together on one baking sheet.
ingredients:
You will need:
- 2 boneless, skinless, salmon filets
- 1 small head of broccoli, washed, trimmed and broken into florets (about 2 cups)
For the garlic butter:
- 2 cloves of garlic, peeled and minced
- 3 TBS butter, melted
- 1/2 TBS soft light brown sugar, packed
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- salt and black pepper to taste
- 1/2 lemon, divided in half
instructions:
How to cook Garlic Butter Salmon & Broccoli for Two
- Preheat the oven to 200*C/400*F/gas mark 6. LIne a baking tray with aluminium foil and spray lightly with some non-stick cooking spray. Pat the salmon dry and then arrange on the baking sheet. Scatter the broccoli florets around the salmon on the sheet.
- Whisk together the melted butter, brown sugar, oregano, thyme, and rose mary. Drizzle this mixture over the salmon and the vegetables. Take one lemon quarter and squeee it over the fish. Season all to taste with salt and pepper.
- Bake in the preheated oven for 12 to 15 minutes until the salmon flakes easily with a fork, and the broccoli is crispy tender.
- Divide the salmon and vegetables between two heated dinner plates and serve hot with the remaining lemon for squeezing over top.
NOTES:
If you don't like your broccoli really crispy tender, you can blanche it in some boiling water for 2 minutes before using.
As with any fish dish, quality speaks for itself. When you are starting
with really good fish, you really don't or shouldnt' have to do very
much to it to get the best from it.
The Salmon fillets from Seafresh
are beautiful. I think they are the best I have ever eaten and that says
a lot! If you are looking for quality fish at a great price with a
fabulous delivery service
I can't recommend Seafresh highly enough! Their product, delivery
service, packaging and customer service are exemplary in my opinion and
so is this recipe!!
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
I am always keen to try a new muffin recipe, and my friend Tina was popping by today so I wanted to bake something fresh for us to enjoy together while we visited.
I spied a delicious looking gingerbread muffin recipe on I Heart Eating and decided to give it a go!
I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favourite things to bake and eat!
I thought this recipe was quite promising in that it was more like a muffin rather than a cake. I am funny that way.
If I want cake, I will bake and eat cake, but when I want a muffin, I want a muffin.
Muffins are meant to be stodgier than cakes . . . perfect for enjoying with hot drinks. At least that is my opinion.
Those huge super muffins you buy in the shop, yes . . . they taste lovely, but they are really more like cake than muffins.
I guess I am just an old fashioned girl. I likes what I likes!
As you can see these rose up very nicely. People sometimes complain that their muffins don't rise that well, but I never seem to have that problem. I am not sure what my secret is.
If I did these again, I would not bake them in paper cups. Be warned. They stick.
But that is the only complaint I have about them! They stick . . . everything else is perfect!
They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavour.
If I make them again, I might add some chopped candied ginger to the mix, or some raisins. That would be really delicious.
The first time I make a recipe however, I like to make it as written. That way I know if it doesn't turn out, its a dud recipe. This is definitely not a dud recipe. This spells winner/winner!
So now I can play with it a bit. I do like to play with my food. I am rather naughty like that.
These would be great with raisins, or with dried cranberries, bits of dried apple . . . chopped apricots, dates, nuts . . . etc. Oh, and I am thinking milk chocolate chips would also be very nice . . .
But to be honest, these are pretty perfect just as is. I enjoyed one warm from the oven with some butter because well . . .
I wouldn't want to feed Tina something that didn't taste nice would I? Of course not! We did enjoy our visit, and the muffins also.💓
Gingerbread Muffins
Yield: 12
Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top.
ingredients:
- 350g plain flour (2 1/2 cups
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 60ml oil (1/4 cup)
- 135g soft light brown sugar (2/3 cup packed)
- 120ml molasses (1/2 cup)
- 1 large free range egg
- 320ml buttermilk (1 1/3 cups)
- 2 TBS demerara sugar to sprinkle on top
instructions:
How to cook Gingerbread Muffins
- Preheat the oven to 180*C/350*F. gas mark 4. Line a 12 cup muffin tin with paper liners or grease with non-stick cooking spray.
- Whisk the flour, ginger, cinnamon, baking powder, soda and salt together in a medium bowl. Set aside.
- In another bowl, whisk together the oil and brown sugar. Whisk in the molasses and egg. Make sure they are well combined and then whisk in the buttermilk, again making sure it is well combined.
- Add the flour mixture to the wet ingredients and stir together just to combine.
- Scoop into the prepared muffin cups, dividing it equally amongst them. The cups will be quite full. Sprinkle the tops with the demarara sugar.
- Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and a toothpick inserted in the centre comes out clean.
- Tip out onto a wire rack to cool completely. Store any leftovers in an airtight container.
I was so annoyed with myself this morning. I spent hours yesterday working on new recipes for the other site I write on. I had about 80 photos, and I uploaded them to the computer, thought I had saved them, only to realise today that I hadn't and in the meantime I had deleted them from my camera. So now I have to cook everything all over again! Some days are like that!
All my life I have wondered what Popovers are. I had never seen one in real life, but had seen many photos of them and pictures of popover pans. My ex employer had plans to bring a popover pan back with her on one of her many trips to the US, but had never ever got around to it.
I spied this recipe for them on New England Today Food for Perfect Popovers the other day and once again my interest was piqued. I so wanted to try to make these rather elusive and delicious looking quick breads.
For the first time, I was told that I could use muffin tins, although they would not rise as high as they would in a popover tin . . . nobody had ever told me this before. Could I really do this?
Then I remembered these little individual aluminium pudding basins that I have for steaming individual puddings in and I thought to myself . . . I bet those would work wonderfully and much better than muffin tins! They are taller for a start!
And they did work wonderfully, with the only problem being that by the time that I filled each one half full, I only had enough batter to fill five of them. No worries . . .
There is nothing unsual at all about the batter . . . its pretty much the same as Yorkshire Pudding batter . . . eggs, flour, milk and a pinch of salt . . .
You dump it all into a bowl and then whisk it together until smooth. I put mine through a strainer as well just to make sure it was really smooth and there were no lumps.
I popped the pudding basins onto a baking sheet and put them into the oven while it was heating up to the proper temperature. These begin in a really hot oven. My oven doesn't actually go any higher than the temperature that was required for these.
By the time the oven had heated up my tins were perfectly heated and I took them out and popped a dab of butter into each one, which melted pretty much instantly. No surprise there.
I was then ready to fill the cups.
Because I had strained my batter into a large glass measuring cup this was very easy to do. No fuss no muss, but like I said I only had enough to fill five of my basins.
Once they have been in that incredibly hot oven for about 20 minutes, you turn the temperature down to a moderate heat . . . and then finish the bake time for another 15 to 20 minutes.
Hmmm . . . this sounded awfully familiar. This is the same thing that I do with my Yorkshire Pudding recipe. My Yorkshire Puddings are legendary. The recipe for them comes from my late Canadian FIL. He was a army cook and he knew his peas and carrots. They turn out perfect every single time.
I wasn't surprised when they came out of the oven. They looked exactly like Yorkshire puddings for the most part. They even tasted pretty much like Yorkshire Puddings as well.
There was some crispy little bits attached to the outsides, which I can only think are butter solids that got gilded golden brown . . .
These were wonderfully delicious. Light. Crisp. Airy. Golden brown on the outsides with a soft interior . . . perfect for spreading with butter and dropping in a dollop of your favourite jam.
Which is in my case, Wild Blueberry from Bonne Maman . . . and of course Danish Lurpak butter . . .
The main difference between these and Yorkshire Puddings is that for a Yorkshire pudding you will use beef dripping for the fat or suet . . . but with these popovers you use butter. Plain salted butter. These are perfect filled and spread with something sweet . . . and Yorkshire puddings are perfect for holding and cupping a beautiful rich and silky hot meat gravy. Po-tay-to . . . Po-tah-to.
Perfect Popovers
Yield: 6
Crisp and golden brown on the outside, tender on the inside, these light as air bakes are fabulous served with butter and a dollop of your favourite jam.
ingredients:
- 85g plain flour, sifted (2/3 cup)
- 160ml whole milk (2/3 cup)
- 3 large free range eggs
- 1/4 tsp fine sea salt
- 1 1/2 TBS butter cut into 6 thin slices
- Butter and jam for serving
instructions:
How to cook Perfect Popovers
- Preheat the oven to 230*C/450*F/ gas mark 7. Place a popover pan or 6 deep muffin cups into the oven to heat while the oven is heating and while you are mixing together the batter.
- Whisk together the flour, milk, eggs and salt until smooth.
- Remove the hot pan from the oven and place a slice of butter into each cup. It should pretty much melt right away. Fill the cups half full of the batter and pop the pan back into the oven.
- Bake for 20 minutes, then reduce the oven temperature to 180*C.350*F/ gas mark 4. Continue to bake for a further 15 to 20 minutes, until the popovers are puffed and golden brown.
- Serve warm with butter and jam.
This really was a most delicious experiment and as you can see my popovers rose incredibly high and were incredibly light and crisp. In short . . . yes . . . Perfect!
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