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15 Minute Salmon Salad

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15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Butter lettuce creates a slightly sweet and tender bed for lightly seasoned wild salmon. Easter Egg radish slices are tucked in along with sugar peas and quartered hard boiled eggs. All drizzled with a light vinaigrette made with lemon, shallot, Dijon mustard and agave to sweeten.

Fresh, wild salmon is always a yes for me. You can always tell wild caught salmon from farmed just by the difference in color.  Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Ingredients in 15 Minute Salmon Salad

  • Salmon – Fresh, wild caught salmon for the best flavor and texture.
  • Lettuce – Butter lettuce or Bibb lettuce is tender and sweet sold with roots still attached.
  • Radish – Easter Egg radishes are fun to use with their red, pink and white colors.
  • Peas – Sugar peas in the shell add crunch and texture to the mix.
  • Egg – Hard boiled eggs quartered for bite size eating.
  • Spices – Lawry’s garlic salt, chipotle chili powder and brown sugar coat the salmon.
  • Vinaigrette – Shallot, Dijon mustard, apple cider vinegar, lemon juice, agave and olive oil.

Related Recipes

Looking for more healthy recipes? Summer Salad with Fried Goat Cheese Medallions skips the meat for a satisfying meal with crunch and creaminess. Sweet & Spicy Citrus Salmon looks as fabulous as it tastes with a slightly sweet and spicy glaze and layers of mixed citrus. Avocado and Pineapple Salad with Halibut takes flavors from coastal Mexico and pairs with buttery Alaskan halibut.

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.
Summer Salad with Fried Goat Cheese Medallions
Sweet and Spicy Citrus Salmon
Sweet & Spicy Citrus Salmon
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado and Pineapple Salad with Halibut
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
Print Recipe Pin Recipe
Cook Time 15 mins
Course Dinner, Salad
Cuisine American, Farm to Table, Farmer’s Market
Servings 4

Ingredients
  

Salmon

  • 1 lb salmon fillet bones removed, if possible
  • 4 tbsp butter
  • 1/2 tsp Lawry's garlic salt
  • 1 tbsp brown sugar
  • 1/4 tsp chipotle chili powder

Salad

  • 1 head butter lettuce
  • 2 hard boiled eggs quartered
  • 4 large radish sliced
  • 1 cup sugar peas rough chopped

Lemon Shallot Vinaigrette

  • 1/2 cup shallot minced
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave
  • 1/4 cup olive oil

Instructions
 

Salmon

  • Preheat oven to 350 degrees. Line a sheet pan with foil. Place salmon skin side down on the sheet pan.
  • Place four pats of butter evenly on salmon. Season with garlic salt, brown sugar and chipotle chili powder. Bake at 350 degrees for 15 minutes or until center of salmon is cooked through. You want a nice opaque salmon (pink) color and to just start to flake when pressed. While salmon is cooking, make salad.
  • Remove from oven and use pastry brush to spread melted butter and seasoning. Seperate into four servings and place on top of salad. NOTE: Make sure there are no bones when serving in salad.

Salad

  • Gently arrange leaves of butter lettuce in a large serving bowl. Add sliced radish, quartered eggs and sugar peas.

Lemon Shallot Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil. Drizzle over salad just before serving.
Keyword 15 minute dinners, Butter Lettuce salad, Easter Salad, Easy Salmon Dinner, Health Food, Healthy Salad, Healthy Salmon, Spring Salad

Shrimp and Asparagus Risotto

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Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.

Make this easy to follow recipe and have comfort food in just 30 minutes. When Spring flavors like fresh asparagus and tender shrimp combine with creamy rice and parmesan you can’t go wrong.

Don’t let the thought of making risotto scare you off. It’s actually quite simple and just takes a little patience. With the correct kind of rice and warm broth, you can accomplish risotto in 20-30 minutes.

Arborio rice is a short grain Italian rice used in making risotto. It’s wider than your standard long grain rice and the perfect size for soaking up flavorful broth. Make sure to have a pot of warm broth ready while making your risotto. Warm broth will absorb better than cold and that is the goal, to slowly absorb all of our broth into those short little grains of rice.

Ingredients in Shrimp and Asparagus Risotto

  • Shrimp – Use seasonal local shrimp or your favorite shrimp.
  • Asparagus – Fresh asparagus, I prefer the slender ones.
  • Arborio Rice – A short grain Italian rice found in most grocery stores.
  • Shallot – Similar to an onion, but milder and sweeter.
  • Chicken Broth – I use homemade or next best is Better Than Bouillon chicken broth.
  • White Wine – What you have on hand, something you would drink…Pinot Grigio.
  • Cream – Heavy cream or whipping cream.
  • Parmesan Cheese – Freshly grated is my favorite.
  • Other – Basil, red pepper flakes, butter and olive oil.

Related Recipes

Try these related recipes like Creamy Spring Pasta with Shrimp showcasing fresh garden peas and asparagus, Garlic Prawns & Blistered Tomatoes over creamy polenta or spicy Cajun Shrimp Carbonara with a fried green tomato and sweet corn.

Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.
Creamy Spring Pasta with Shrimp
Garlic prawns with blistered tomatoes and Swiss chard over creamy polenta
Garlic Prawns & Blistered Tomatoes
Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Cajun Shrimp Carbonara
Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.

Shrimp and Asparagus Risotto

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Seafood
Servings 4

Ingredients
  

Risotto:

  • 1 cup arborio rice
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • 5 cups chicken broth
  • ½ cup white wine
  • ½ cup shallot minced
  • 2 tbsp heavy cream
  • 1 cup parmesan fresh grated plus a little extra for garnish

Shrimp:

  • 12 large shrimp peeled, deveined, but leave tails on
  • 1 tbsp olive oil
  • 1 tbsp shallot minced
  • 1 pinch red pepper flakes
  • 1 tbsp. butter
  • 1 bunch asparagus cut into 2 inch pieces, blanched
  • 1 tbsp basil torn

Instructions
 

Risotto:

  • Heat 5 cups chicken broth in a pot and keep warm.
  • Place cut asparagus in a small pan and cover with water. Cook over high heat until just fork tender. Remove asparagus to a bowl full of ice water. When fully cooled, drain and set aside.
  • In a heavy bottom pan melt 1 tbsp. butter and 1 tbsp. olive oil over medium heat.
  • Add shallot and cook for 1- 2 minutes until softened.
  • Add rice and cook until it smells nutty, not browned, about 1-2 minutes.
  • Add white wine and stir until absorbed.
  • Turn heat down to medium low.
  • Add 1 ladle of warm chicken broth to rice and stir until absorbed. Once absorbed, add another ladle of chicken broth and continue stirring. Keep adding broth and stirring, one ladle at a time until all of the broth has been used and absorbed into the rice.
  • While you are slowly adding the broth to the rice, start cooking the shrimp. Heat a small pan on medium high. Add 1 tbsp. olive oil, then shrimp and shallot. Sauté for a minute on each side. Add blanched asparagus, red pepper flakes and 1 tbsp. butter to pan, toss to coat. Remove from heat and set aside.
  • After about 20 -30 minutes, the broth should all be added. Stir in heavy cream, remaining 1 tbsp. butter, parmesan, shrimp and asparagus. Serve with freshly torn basil and more parmesan.
Keyword Arborio Rice, Creamy Rice, easy risotto, One Dish Rice Dinner, risotto, Shrimp and Rice, Shrimp risotto, Spring Recipe

Wine and Garlic Poached Cod with Irish Colcannon

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Simple, elegant Wine and Garlic Poached Cod with Irish Colcannon is a fresh take on the traditional Irish fare.

Let’s face it, sometimes we want to break free from the standard corned beef and cabbage routine on Saint Patrick’s Day. Maybe we want something more authentic, something you imagine eating on the Irish coast or just something a little lighter.

Poaching fish is a very elegant way to serve any kind of fish from cod, to halibut and even salmon. There are so many possibilities when it comes to flavor when poaching fish. Use white wine, broth or even milk as you poaching liquid. Throw in your favorite fresh herbs and some garlic. It’s such a simple and often lighter way of preparing fish. The most important thing to remember is watch your timing and don’t overcook. Cook until just opaque in the middle and when poked with a fork, just flakes naturally.

Ingredients in Wine and Garlic Poached Cod with Irish Colcannon

  • Cod – Fresh cod is the best for this recipe because of its simplicity.
  • White Wine – I like to use Pinot Grigio for it’s light and refreshing flavor.
  • Garlic – For this recipe, I use freshly minced garlic for a little stronger flavor.
  • Olive Oil – Adds flavor to the poaching liquid.
  • Lemon – Fresh lemon for serving.
  • Potatoes – Both Russet and Yukon Gold potatoes for the best texture.
  • Greens – Either collard greens or arugula work well in the colcannon.
  • Green Onions – Also known as scallions.
  • Butter – I like a lot of butter in my potatoes, you could cut in half if desired.
  • Cream – I like fresh farm cream that comes in a small glass jar.

Related Recipes

Try these other Irish inspired recipes like Classic Cottage Pie with spiced ground beef, carrots, peas and baked potato topping or the classic Oven Roasted Corned Beef with Cabbage and Bacon

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.
Tender, flavorful oven roasted corned beef with quick cabbage cooked in bacon fat
Simple, elegant Wine and Garlic Poached Cod with Irish Colcannon is a fresh take on the traditional Irish fare and it's ready in 20 minutes.

Wine and Garlic Poached Cod with Irish Colcannon

Simple and light Wine and Garlic Poached Cod with Irish Colcannon and roasted carrots
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Irish, Seafood
Servings 4

Ingredients
  

Poached Cod

  • 1 lb cod fillets
  • 4 cups white wine
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • ½ lemon sliced
  • salt and pepper

Colcannon

  • 2 russet potatoes peeled
  • 3 Yukon Gold potatoes peeled
  • 3 green onions chopped
  • 1 cup greens such as arugula or collard chopped
  • 6 tbsp butter
  • 2 tbsp cream

Instructions
 

Poached Cod

  • In a deep, wide rimmed saute pan, saute garlic in olive oil over medium heat until translucent.
  • Pour in wine and bring to a simmer, not yet a full boil.
  • Salt and pepper the cod fillets.
  • Slide fillets into wine and cook until opaque.
  • Remove and season again with salt and pepper.
  • Garnish with lemon slices, a ladle of poaching liquid and serve with colcannon.

Colcannon

  • Boil potatoes in a pot over high heat until you can easily pierce with fork, then drain.
  • Rice or shred potatoes with a fork until fluffy.
  • Add 2 tbsp butter and stir.
  • Add cream and stir.
  • Add green onion and arugula and stir.
  • Add remaining 4 tbsp butter on top and cover.
  • Let sit while butter melts into a pool…yum.
Keyword Colcannon, Healthy Recipes, Irish Recipes, Light Meal, Poached Fish, St. Patrick’s Day Recipes

Roasted Cod with Spinach and Mushrooms

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Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce.

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
Flakey roasted cod on a bed of wilted spinach and mushrooms with a lemon shallot sauce.

Weeknight dinner needs to be simple and this is ready in 15 minutes. Yes, I said 15 minutes! Grab a bag of spinach, a pack of cremini mushrooms and a few fillets of cod, the rest of the ingredients I bet you have on hand.

I like good food. I want it to taste like fine dining restaurant food every time. Perhaps I’ve been spoiled. I like to say I had a really good mom who made meals from scratch and that is what I’m passing down to my kids. Some people look at this plate and think it takes too much effort, but really it just takes a little planning and some fresh items in your fridge.

Ingredients in Roasted Cod with Spinach and Mushrooms

  • Cod – Fresh cod cut into individual fillets, skin removed.
  • Spinach – Use the Supergreens Salad Blend by Organicgirl if you can with spinach, arugula and green swiss chard. Click the link for details.
  • Mushrooms – Cremini mushrooms, the little brown mushrooms common to the local grocery.
  • Shallot – Similar to an onion, but sweeter and milder.
  • Garlic – Minced garlic. I keep a jar in my fridge.
  • Lemon – A large, fresh lemon for juicing.
  • Basil – Fresh is best, but dried will work as well.
  • Tarragon – Pairs well with seafood, fresh is best or dried will work.
  • Chicken Broth – Better Than Bouillon is my go-to broth.
  • Red Chili Flakes – Just a pinch for a little kick.
  • Pantry Items – Butter, flour, salt, pepper, olive oil

Related Recipes

Try these delicious fish dishes like Pan Seared Cod in Tomatillo Broth a lightly coated cod fillet in a zesty broth with fresh radish and zucchini or One Pan Halibut with Lemon Chive Pistou both ready in less than 30 minutes.

Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
Pan Seared Cod in Tomatillo Broth
Pan seared halibut ready in 6 minutes
One Pan Halibut with Lemon Chive Pistou
Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
Print

Roasted Cod with Spinach and Mushrooms

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with a easy to make lemon shallot sauce.
Course Main Course
Cuisine Seafood
Keyword 15 minute meals, Easy Weeknight Meal, Fish Friday, lent dinners
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4

Ingredients

Roasted Cod

  • 4 fillets cod
  • 2 tbsp olive oil
  • salt and pepper to taste

Spinach & Mushrooms

  • 2 tbsp olive oil
  • 4 cup cremini mushrooms, sliced 1 small package
  • 1 tbsp garlic, mined
  • 6 cups Supergreens salad blend spinach, arugula and green swiss chard
  • 1 pinch red chili flakes

Shallot Lemon Sauce

  • 1/4 cup butter
  • 1/8 cup flour
  • 1/2 cup shallot, thinly sliced
  • 1 tsp garlic, minced
  • 2 cup chicken broth
  • 1 large lemon, juiced
  • 1 tbsp basil
  • 1 tbsp tarragon
  • 1 pinch salt

Instructions

  •  Preheat oven to 450 degrees.

Shallot Lemon Sauce

  • In a small sauce pan over medium high heat, melt butter. Stir in flour and cook for a minute or so. Add shallot and garlic, until just softened. Add chicken broth, stirring until starting to thicken. Reduce heat to low and add lemon juice, basil, tarragon and salt. Keep warm until ready to serve. 

Roasted Cod

  • Heat a large oven safe pan over medium high heat. Season each side of cod fillets with salt and pepper. Add olive oil to hot pan and sear each side of each cod fillet, one minute each side. Place pan in oven and cook for about 5 minutes (while cooking make the spinach and mushrooms). This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake.   Remove from oven and plate over spinach and mushrooms, drizzling lemon shallot sauce over cod.

Spinach and Mushrooms

  • Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach mix and red pepper flakes. Cook until spinach mix is just barely wilted, about 1-2 minutes max.

Cajun Shrimp & Corn Cake with Chipotle Cream

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Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers.

A perfect weeknight meal that’s ready in 30 minutes PLUS an easy sauce. Layers of subtle smoky spice and cream make a delicious sauce for dipping the shrimp and sopping up with the sweet corn cake.

This is the kind of dish that has all the Southern feels when you want to celebrate Mardi Gras or just feel the comfort of the South. Use your local shrimp for the best, fresh flavor. 

In these parts, we have spot prawns, and they are delicious.  I always buy extra in the Spring and freeze some for later.  They are a large saltwater shrimp, deep pink/orange in color, and have two pairs of white spots on the tail.  Absolutely delicious and incomparable to the frozen shrimp found at the grocery. I beg you – buy local and buy seasonal and buy fresh.

Ingredients in Cajun Shrimp & Corn Cake with Chipotle Cream

  • Shrimp – Large 13/15 count shrimp are my favorite for this dish.
  • Corn – Sweet corn kernels, fresh if possible, but frozen will work.
  • Bell Peppers – Red and green bell pepper, thinly sliced.
  • Onion – Sweet onion, thinly sliced.
  • Chipotle in Adobo – A can of chipotle in adobo peppers, freeze any remaining.
  • Sour Cream – I prefer full fat sour cream.
  • Heavy Cream – Also could use whipping cream.
  • Spices – Smoked paprika, celery salt, minced garlic, salt, sugar.
  • Pantry Items – Flour, corn meal, baking powder, butter, eggs.

Related Recipes

Try these other Southern inspired dishes like rich and complex Seafood Gumbo with shrimp, andouille and crab or Cajun Shrimp Carbonara with bacon wrapped shrimp and a fried green tomato piled high.

Seafood Gumbo is rich and flavorful from a dark roux with crab, shrimp and spicy andouille sausage.
Seafood Gumbo
Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Cajun Shrimp Carbonara
Cajun Shrimp & Corn Cake with Chipotle Cream

Cajun Shrimp & Corn Cake with Chipotle Cream

Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Dinner, Main Course
Cuisine Seafood, Southern
Servings 4

Ingredients
  

Corn Cake

  • 1 1/2 cups flour
  • 1 cup corn meal
  • 1/2 cup sugar
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup melted butter
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 cup corn
  • 1/4 cup heavy cream

Chipotle Cream Sauce

  • 1 chipotle pepper from can of chipotle in adobo sauce
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/4 tsp. salt
  • 1/2 tsp. sugar

Cajun Shrimp

  • 16 large shrimp cleaned, shells removed
  • 1 tbsp. adobo sauce from can of chipotle in adobo sauce
  • 1 tsp. smoked paprika
  • 1/4 tsp. celery salt
  • 1 tsp. minced garlic
  • 1 tbsp. mild cooking oil
  • 1/2 yellow onion sliced in strips
  • 1/2 red bell pepper sliced in strips
  • 1/2 green bell pepper sliced in strips
  • 1 cup corn
  • 1 tbsp butter

Instructions
 

Corn Cake

  • Preheat oven to 350 degrees,
  • Combine all ingredients, pour into a parchment lined square baking pan, bake for about 30 minutes or until no longer jiggly in the center. Let cool.

Chipotle Cream Sauce

  • Combine all ingredients and blend in blender or with immersion blender. Place in a small sauce pan to warm.

Cajun Shrimp

  • Combine shrimp, adobo sauce, smoked paprika, celery salt and minced garlic in a small bowl.
  • Heat a large sauté pan over high heat. Add cooking oil, then seasoned shrimp. Sauté for 1-2 minutes. Add peppers and onions, cooking an additional 2-3 minutes. Finally add corn and butter until heated through.
  • Place a large spoonful of chipotle cream sauce on plate, top with a piece of corn cake, spoon some of shrimp mixture over the top.
Keyword Cajun Shrimp, Fat Tuesday Food, Mardi Gras Food