Tag

lemon

Browsing
30 Minutes or Less

Air Fryer Salmon Patties with Creamy Dill Sauce

By
overhead image of air fryer salmon patties on a platter.

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Overhead image of air fryer salmon patties on a plate over rice and lettuce with creamy dill sauce on top.

What You’ll Need to Make Air Fryer Salmon Patties

Canned Salmon – I used two cans of wild sockeye salmon in my patties, but any canned salmon will work. Canned salmon is an easy addition to this already super easy meal. It’s also a great source of lean protein, vitamin B12, iron, potassium, and vitamin D. However, these air fryer salmon patties are so delicious, no one will ever guess how healthy they are!

Breadcrumbs – I used gluten-free panko breadcrumbs, but any unflavored/unseasoned breadcrumbs will taste great! Panko breadcrumbs are lighter and will yield a crispier patty. Or, if you don’t have breadcrumbs, you can use 1/3 cup of almond flour in its place.

Mayonnaise – This creamy condiment comes in handy in both the salmon patties and the creamy dill sauce. If not a mayo fan, you can use unsweetened greek yogurt instead!

creamy dill sauce being poured over air fryer salmon patties.

Tips and Tricks

  • For an even crisper salmon patty, coat the outside in additional breadcrumbs. Then, place in the air fryer and coat with a drizzle of oil before cooking. The end result will be golden brown, soft on the inside, and crispy on the outside air fryer salmon patties!
  • Enjoy this recipe however you’d like. I served mine over lettuce and rice, with a drizzle of that creamy dill sauce. Though these would also taste amazing as a salmon burger between two buns!
overhead image of air fryer salmon patties on a platter.

Adjust This Recipe To Your Dietary Needs

Make it Egg-Free: While I haven’t tested this option myself, you may be able to replace the eggs in this recipe with flax eggs. Or, try this Bob’s Red Mill Egg Replacer as a substitute. Also, be sure to use an egg-free mayo!

Make it Gluten-Free: For a gluten-free dinner recipe, use gluten-free breadcrumbs like I did! Then, serve these air fryer salmon patties over a bed of your favorite veggies and rice.

Air Fryer Salmon Patties with Creamy Dill Sauce
Pin
Print

Air Fryer Salmon Patties with Creamy Dill Sauce

0 from 0 votes
Recipe by Samantha Course: Dinner, LunchDifficulty: Easy
Servings

8

salmon patties
Prep time

5

minutes
Cooking time

8

minutes
Total time

13

minutes

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Ingredients

  • 2 (7.5 ounce) cans canned salmon, drained

  • 2 eggs

  • 1/2 cup breadcrumbs, I used gluten-free panko breadcrumbs

  • 2 tablespoons mayonnaise

  • 1 green onion, finely chopped

  • 1 tablespoon fresh dill, chopped

  • 1/2 teaspoon paprika

  • 1/4 teaspoon salt

  • For the dill sauce:

  • 1/2 cup mayonnaise

  • 1-2 tablespoons lemon juice

  • 3 tablespoons fresh dill, chopped

Directions

  • Mix together all salmon patty ingredients in a large bowl until fully combined.
  • Scoop ¼ cup of the mixture into the palms of your hands and gently form a 1-inch thick patty. Repeat this process with remaining mixture, should form 8 salmon patties.
  • Lightly grease air fryer tray or basket, then place salmon patties into the air fryer and cook at 390° Fahrenheit for 8 minutes, pausing to flip halfway through.
  • Make the dill sauce by adding all ingredients to a small bowl and whisking until smooth, then spoon over salmon patties.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post
By
Dairy-Free

Chicken Scarpariello with Crispy Rosemary Potatoes

By
close-up image of chicken scarpariello in a skillet.

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

overhead image of chicken scarpariello with crispy potatoes on a plate with white wine on the side.

What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes

Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.

Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.

Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.

Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.

chicken scarpariello in a skillet with fresh parsley on top

Tips and Tricks

  • Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
  • Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
  • Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!
sauce being poured over chicken scarpariello on a plate.

Adjust This Recipe To Your Dietary Needs

Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.

Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!

Chicken Scarpariello with Crispy Rosemary Potatoes
Pin
Print

Chicken Scarpariello with Crispy Rosemary Potatoes

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

Ingredients

  • For the crispy potatoes:

  • 1 pound baby potatoes

  • 2 tablespoons avocado oil

  • salt and black pepper, to taste

  • 1 sprig fresh rosemary, leaves removed from stem

  • For the chicken scarpariello:

  • 8 chicken thighs

  • salt and black pepper, to taste

  • 3 tablespoons olive oil

  • 4 hot or sweet Italian sausage links

  • 1 large yellow onion, chopped

  • 1/2 red bell pepper, chopped

  • 8 garlic cloves, minced

  • 2 sprigs fresh rosemary

  • 1/2 cup pickled peppadew peppers, drained

  • 1 cup dry white wine

  • 1 cup chicken stock

  • 1 lemon, juiced

  • fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
  • Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
  • Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
  • Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
  • Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
  • Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post
By
Desserts

Best Almond Flour Cake

By
almond flour cake with fresh berries on top.

Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.

overhead image of almond flour cake with fresh berries on top

Can You Use Almond Flour For Cakes?

Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar.

What You’ll Need To Make Almond Flour Cake

You’ll only need a few simple ingredients to make this almond flour cake. The exact measurements are included in the recipe card!

Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!

Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.

Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.

close-up image of almond flour cake with coconut whipped cream and berries on top.

Tips and Tricks When Making Almond Flour Cake

  • Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
  • For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
  • Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
  • If you like cinnamon, try adding a teaspoon of cinnamon to the batter.
slice of almond flour cake on a plate

Adjust This Almond Flour Cake Recipe To Your Dietary Needs

  • Make it Paleo: For a paleo almond cake recipe, replace the white sugar with coconut sugar!

Perfect Almond Flour Cake

4 from 5 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.

Ingredients

  • 4 large eggs, at room temperature

  • 1/2 cup sugar

  • 1 1/2 cups almond flour

  • 2 teaspoons lemon zest, optional

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • whipped cream, for topping

  • fresh berries, for topping

Directions

  • Preheat oven to 350° Fahrenheit and grease an 8-inch cake pan.
  • Beat together the eggs and sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.
  • Add in the almond flour, lemon zest, baking powder, vanilla extract, and salt. Beat for another minute, until batter is fully combined.
  • Transfer to prepared cake pan and bake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
  • Remove cake from pan and let cool completely before garnishing and serving.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post
By
30 Minutes or Less

Fresh Avocado Salad (ready in 5 minutes!)

By
overhead image of avocado salad in a bowl with lemon on the side

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

super close-up image of avocado salad

What You’ll Need To Make Avocado Salad

Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

avocado salad in a bowl with serving utensils.

Tips and Tricks

  • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
  • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
  • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
overhead image of avocado salad in a bowl with lemon on the side

This Avocado Salad Is…

Fresh Avocado Salad (ready in 5 minutes!)

0 from 0 votes
Recipe by Samantha Course: SaladsDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

Ingredients

  • 2 large avocados, diced

  • 1 cup grape tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/2 English cucumber, sliced

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil

  • big pinch of salt

  • fresh cracked black pepper, to taste

Directions

  • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
  • Just before serving, sprinkle in salt and black pepper, then eat immediately.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post
By
30 Minutes or Less

Fresh and Delicious Niçoise Salad

By
close-up image of nicoise salad in a bowl

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

overhead image of nicoise salad in a bowl with dressing on the side.

What You’ll Need To Make This Niçoise Salad

Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

close-up image of nicoise salad on a plate

Tips and Tricks

  • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
  • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
  • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
nicoise salad on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

Fresh and Delicious Niçoise Salad

0 from 0 votes
Recipe by Samantha Course: MainCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

Ingredients

  • For the dressing:

  • 1/4 cup white wine vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • 1/2 tablespoon fresh thyme, chopped

  • 1 teaspoon honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3/4 cup olive oil

  • For the salad:

  • 1 pound baby potatoes, sliced in half

  • 8 ounces green beans, trimmed

  • 1 head Boston lettuce or butter lettuce, chopped

  • 2 (5-ounce) cans tuna, drained (see Notes)

  • 4 eggs, boiled

  • 1/2 red onion, thinly sliced

  • 1/2 cup cherry tomatoes, halved

  • 5-6 radishes, ends trimmed and cut in half

  • 1/4 cup mixed olives

  • 2 tablespoons capers

Directions

  • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
  • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
  • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
  • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

Recipe Video

Notes

  • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post
By