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Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Spinach Stuffed Salmon

This creamy spinach stuffed salmon is a great dish to serve when you want to impress, but are short on time. Below I list the main ingredients, what to look out for when buying salmon and some tips and tricks on making this recipe.

Main Ingredients Needed To Make Spinach Stuffed Salmon

  • Spinach – frozen and thawed

  • Cream Cheese – I used non-dairy

  • Garlic Cloves – minced

  • Lemon Juice

  • Seasoning – I used Old Bay

Things to Look Out For When Buying Salmon

  • Color: Salmon is usually light pink to red. There should be no darkening around the edges.

  • Smell: I guess the best way to describe this is that the salmon should smell like the ocean. The smell shouldn’t be off-putting.

  • Texture: Salmon flesh should be firm, and if it’s not frozen, should be shiny too.

Tips & Tricks

  • Make it spicy by serving it with a dash of hot sauce.

  • Sometimes I like to have a class of wine when I make salmon. I’ve found that Chardonnay and Sauvignon Blanc taste best with this recipe.

Creamy Spinach Stuffed Salmon

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

4

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

300

kcal
Total time

27

minutes

Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Ingredients

  • For the spinach filling:
  • 1/2 Cup Frozen Spinach (thawed)

  • 1/4 Cup Cream Cheese

  • 3 Whole Garlic Cloves

  • 1 Tablespoon Lemon Juice

  • 1 Teaspoon Old Bay Seasoning

  • For the salmon:
  • 4 Whole Salmon Filets

  • 2 Tablespoons Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Squeeze as much moisture out of thawed spinach as possible, then place all filling ingredients in a bowl and mix together.
  • Place salmon filets on a baking sheet, pat dry with a paper towel, then make a cut into one side of each filet to create a pocket in the salmon.
  • Stuff salmon filets with spinach mixture then drizzle with olive oil and sprinkle with salt and pepper.
  • Bake salmon for 12 minutes then serve immediately.

Recipe Video

Notes

  • Storage: Store in airtight container in the fridge for up to 4 days.

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Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Roasted Garlic Brussels Sprouts

Ingredients to Make The Best Roasted Garlic Brussels Sprouts

  • Brussels Sprouts – You’ll need 1.5 pounds of it, trimmed and halved.

  • Garlic – You’ll need one whole head of garlic, peeled and roughly chopped.

  • Olive Oil

  • Salt & Black Pepper – for taste.

How do I select the best Brussels sprouts?

You’ll want to look for bright green heads that are firm and heavy for their size. The leaves on the Brussels Sprouts should be tightly packed with no holes in them. It’s best to avoid Brussels sprouts with yellowing leaves (although if you only see a few, it should be fine), that looks old, or has black spots. Also, fun fact: smaller Brussels sprouts are usually sweeter and more tender than larger ones.

How do I store Fresh Brussels Sprouts?

To properly store unwashed & fresh Brussels Sprouts, remove any loose outer leaves and place in a zip-top bag and store in a drawer of the refrigerator. They will last a couple of weeks but try to use them as soon as possible. They lose their sweetness quickly and their flavor starts to waver after a few days.

Tips and Tricks When Making Roasted Garlic Brussels Sprouts

  • Make sure to cut the garlic into chunky pieces. If you mince the garlic too finely, they will burn instead of becoming sweet and tender.

  • Sprinkle the Brussels Sprouts with parmesan for extra flavor. To do this, simply sprinkle the cheese on about 10 minutes into baking.

Roasted Garlic Brussels Sprouts

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: BelgiumDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Ingredients

  • 1.5 Pounds Brussels Sprouts

  • 1 Whole Head of Garlic (peeled and roughly chopped)

  • 3 Tablespoons Olive Oil

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Place Brussel sprouts and garlic on a large baking sheet then drizzle with olive oil, and sprinkle with salt and pepper.
  • Gently toss sprouts to coat before baking for 30 minutes. Remove sheet at around the 15 minute mark, gently toss the Brussel sprouts once again, before returning to the oven.

Recipe Video

Notes

  • Storage: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for about 5 minutes.

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These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Gluten-Free Pumpkin Pancakes

Pancakes are seriously one of my fav breakfast foods, and since Fall season is underway, I felt like it was appropriate to share my gluten-free pumpkin pancake recipe with you all! They are fluffy, sweet, warm, and especially delicious with maple syrup drizzled on top. What’s not to love?!

MAIN INGREDIENTS NEEDED TO MAKE Pumpkin Pancakes

  • Oat Flour or Gluten-Free Flour: The choice is yours, but I like to use Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you do not have a gluten sensitivity, you can use regular flour.

  • Brown or Coconut Sugar: Just a bit of brown sugar provides the perfect level of sweetness to the pancakes! You can also use coconut sugar for an even healthier option.

  • Baking Powder & Baking Soda: The baking powder is what helps to make these pancakes super fluffy! 

  • Pumpkin Spice: If you do not have pumpkin spice you can try making your own pumpkin spice by blending nutmeg, allspice, cinnamon, and ginger. 

  • Pumpkin Puree

  • Milk: I use almond milk, but you can use whichever non-dairy or dairy milk you prefer.

  • Egg

  • Coconut Oil

  • Lemon Juice

  • Cinnamon

  • Salt

What Toppings Go Best With These Gluten-Free Pumpkin Pancakes?

  • Maple Syrup (you could add chopped bacon bits to this, too)

  • Chocolate Chips

  • Coconut Whipped Cream

  • Nutella

  • Cinnamon-Spiced Apples

Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Ingredients

  • 1/2 Cup Pumpkin Puree

  • 1 Cup Almond Milk (or regular)

  • 1 Whole Egg

  • 2 Tablespoons Coconut Oil (melted)

  • 1 Tablespoon Lemon Juice

  • 1 Cup Oat Flour or Gluten-Free All-Purpose Flour

  • 3 Tablespoons Coconut Sugar or Brown Sugar

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Pumpkin Pie Spice

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

Directions

  • Whisk together the pumpkin puree, milk, egg, coconut oil, and lemon juice in a large bowl.
  • In a separate bowl, mix together the flour, sugar, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt.
  • Add the flour mixture into the pumpkin mixture and stir until fully combined.
  • Heat griddle or skillet with a drop of coconut oil. 
  • Pour ¼ cup batter into skillet and cook until puffy and bubbling around the edges, around 2 minutes. Flip pancake and cook for another 30 seconds or until cooked through.
  • Continue cooking process with remaining batter, keep cooked pancakes warm in the oven then serve immediately.

Recipe Video

Notes

  • Storage: Store any leftover pancakes in an airtight container. You can store them in the fridge for up to 3 days, or in the freezer for up to 3 months. 

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This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

Vegan Butternut Squash Curry

Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

Main Ingredients Needed to Make Vegan Butternut Squash Curry

  • Butternut squash – You’ll need to get 1 small squash and dice it up

  • Coconut or olive oil

  • Chopped onion

  • Grated ginger

  • Red curry paste

  • Coconut milk

  • Spinach – optional, but works great with this dish

  • Tamari or soy sauce

  • Lime juice

  • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

  • Add chickpeas or tofu to this dish for extra protein.

  • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

  • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.

Vegan Butternut Squash Curry

5 from 1 vote
Recipe by Samantha Course: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

Ingredients

  • 3 Cups Butternut Squash (diced)

  • 1 Tablespoon Coconut Oil or Olive Oil

  • 1 Small Onion (chopped)

  • 1 Tablespoon Ginger (grated)

  • 2 Whole Garlic Cloves (grated)

  • 1 Pinch Salt

  • 2 Tablespoons Red Curry Paste

  • 1 14-ounce Full-Fat Coconut Milk

  • 1/2 Cup Water

  • 1 Teaspoon Sugar

  • 1 Handful Fresh Spinach (optional)

  • 1 Tablespoon Tamari or Soy Sauce

  • 2 Teaspoons Lime Juice

  • For serving:
  • Basmati Rice

  • Chopped Cashews or Peanuts

  • Fresh Cilantro

  • Lime Wedges

Directions

  • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
  • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
  • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
  • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

Recipe Video

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My homemade Vegan Chocolate Chip Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

I don’t know about you, but I think pecan pie is a must-have Thanksgiving dessert! This pecan pie is made with chocolate chips (technically optional but highly recommended) and it’s vegan-friendly, so everyone – no matter their allergies – can enjoy it. It’s also the slightly healthier version since it’s made with ingredients like coconut sugar and coconut milk, instead of corn syrup and eggs.

Main Ingredients Needed to Make This Chocolate Chip Pecan Pie

  • Prepared pie crust – I used gluten-free

  • Pecans (chopped)- I used raw & unsalted pecans

  • Chocolate chips – Up to you, but dark or semi-sweet would probably taste best

  • Butter – dairy-free (Earth Balance is a good option)

  • Coconut milk (full-fat)

  • Coconut sugar – you can sub for brown sugar if you’d like

  • Cornstarch

  • Vanilla Extract

  • Salt

Tips to Consider When Making This Vegan Chocolate Chip Pecan Pie Recipe

  • I personally love the pecan-chocolate chip combination, but if you want to make more of a traditional pecan pie, you can use 1 cup whole and 1 cup chopped pecans instead, and omit the chocolate chips.

  • Since this recipe is vegan, that means no eggs! Cornstarch is going to help bind this pie together. Just make sure to let it cool completely before slicing so it has time to firm up.

  • Want to up the sweetness even more? Serve it with your favorite dairy free vanilla ice cream!

Vegan Chocolate Chip Pecan Pie

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

My homemade Vegan Chocolate Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

Ingredients

  • 1 (9-inch) Whole Prepared Pie Crust (gluten-free)

  • 3 Tablespoons Dairy-Free Butter

  • 1/2 Cup Coconut Sugar

  • 1 Cup Unsweetened Full-Fat Coconut Milk

  • 1 Teaspoon Vanilla Extract

  • 3 Tablespoons Corn Starch

  • 1/4 Teaspoon Salt

  • 1 Cup Raw Unsalted Pecans

  • 1/2 Cup Chocolate Chips

Directions

  • Preheat your oven to 350° Fahrenheit and par-bake the pie crust for 25 minutes.
  • Add all pie filling ingredients except pecans and chocolate chips to a bowl and whisk together.
  • Once smooth, add in chopped pecans and chocolate chips.
  • Transfer filling to par-baked pie crust, then bake for 1 hour.
  • Cover pie with aluminum foil about halfway through to prevent crust from burning.
  • Remove pie from oven, let cool completely before slicing.

Recipe Video

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Other Holiday Dinner/Dessert Recipes