Panko Dijon Salmon


This has become one of my staple recipes. Few ingredients and a short prep time make this right up my alley. Not to mention it tastes amazing! Salmon coated in dijon mustard and a panko-parsley-lemon zest mixture = lots of great flavor. Check it out!



Panko Dijon Salmon
4 servings

⅔ cup panko
2 tablespoons finely minced fresh parsley
1 teaspoon lemon zest
½ teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons olive oil, divided
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
lemon wedges, for serving

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the panko, parsley, lemon zest, salt, and pepper. Add 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
3. Place the salmon fillets on a lightly greased baking sheet.
4. Generously brush the top of each fillet with the mustard, then season with salt and pepper.
5. Press the panko mixture thickly on top of the mustard on each fillet.
6. Place salmon in the preheated oven for about 20 minutes, until cooked through and panko begins to brown.

I served mine with corn over some leftover quinoa I had in my fridge. It’s delicious no matter what you do with it! Enjoy:)


Crustless Corn & Cheddar Quiche

Hi, friends! Happy Monday!

A few weeks ago I came across this great little book on sale for just $4.99 at Urban Outfitters.


Gotta love a good Urban sale. And a lot of the recipes are vegetarian – jackpot!

This crustless corn & cheddar quiche was the first recipe I made from my new book. Let me just say that I literally could not stop picking at this – it’s so good! It also made great leftovers.




Crustless Corn & Cheddar Quiche
1 spray of vegetable oil spray
2 tbsp dried bread crumbs
2 tsp unsalted butter (I used extra virgin olive oil instead)
1/2 white onion, diced
1 garlic glove, finely chopped
4 large eggs
2 cups skim milk
3 scallions, thinly sliced
1 tbsp flour
1 tsp salt
1/2 tsp pepper
dash of hot pepper sauce
1 cup frozen corn kernels, thawed
1 3/4 cups shredded sharp cheddar cheese

1. Preheat your oven to 425 degrees. Spray a 9-inch pie dish with oil and coat with bread crumbs.
2. Melt butter in a skillet over medium-high heat. Add the onion and garlic and cook, stirring for about 5 minutes, or until soft. Remove from heat.
3. In a large bowl, whisk the eggs, milk, scallions, flour, salt, pepper, and hot pepper sauce. Stir in the corn, sautéed onions and garlic, and 3/4 of the cheese.
4. Pour the mixture into the prepared pie dish and sprinkle the remaining cheese on top.
5. Bake in the preheated over for 35-40 minutes, or until the top is golden brown and the quiche is set in the center.
6. Remove from the over, cool, and enjoy!

The prep time for this recipe is only about 15 minutes, so the total time from start to finish for this recipe is under an hour. It serves 6 and is 298 calories per serving. I will definitely be making this again soon! And you should, tooooooo:D

Honey Mustard Salmon Sunday

What better way to enjoy the Oscars than with some honey mustard salmon and Brussels sprouts with corn? Sunday’s are the best nights to treat yourself to a delicious dinner to prepare for the week ahead, especially when there’s something great on TV.

I just discovered Brussels sprouts a month or two ago (I know, where have I been?). Although my relationship with Brussels sprouts is recent, they’re quickly becoming my favorite vegetable. And salmon I could easily eat every day. Both of these recipes are quick and easy, not to mention super tasty!







One word: YUM!!

Honey Mustard Salmon
1/2 tablespoon butter
1/2 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 tablespoon soy sauce
1/2 tablespoon olive oil
salt & pepper
2 salmon filets

1. Preheat oven to 400 degrees.
2. Combine butter and brown sugar in a bowl, and microwave for 30 seconds until melted.
3. Stir in mustard, honey, and soy sauce.
4. Place salmon on baking sheet with foil.
5. Brush salmon with half of the glaze and place in the oven for 15-20 minutes, until the salmon is firm and flaky (but before the white fat begins to form on the surface).
6. Remove, brush salmon with remaining glaze.

Adapted from Salmon Cooking.

Early Summer Brussels Sprouts and Corn
Serves 4 side portions. (Note: I don’t usually measure anything when I make this, I just make as much as I’m hungry for).
1 lb Brussels sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbsp olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper

1. In a large pan heat 1 tbsp olive oil over medium-high heat.
2. Cut Brussels sprouts in half and add to pan.
3. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.
4. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.
5. After about 10 minutes (adding more olive oil as needed), when Brussels sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add corn kernels to the pan.
6. Drizzle 1 tbsp olive oil over the corn, sprinkle with more salt & pepper and stir to fully mix.
7. Cook for another 5 minutes, until corn is warm.

Source: Parsley & Polka Dots

Happy Oscar Sunday! Enjoy:)