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Marry Me Salmon

Ingredients:

For the Salmon:

4 salmon fillets (6 oz each, skinless or with skin)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

For the Sauce:

2 tablespoons unsalted butter

3 to 4 garlic cloves, minced

1 cup heavy cream

1/3 cup chicken broth (or vegetable broth)

1/2 cup grated Parmesan cheese

1/2 teaspoon chili flakes (optional)

1/2 cup sun-dried tomatoes, chopped

1 teaspoon dried basil or Italian seasoning

1/2 cup fresh spinach, chopped

Salt and pepper to taste

Instructions:

Prep the salmon

Pat salmon fillets dry and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

Time: 5 minutes

Cook the salmon

Heat olive oil in a skillet over medium heat. Sear salmon for 3 to 4 minutes per side until golden and cooked to your liking. Remove from skillet and set aside.

Time: 8 minutes

Make the sauce

In the same skillet, melt butter. Add minced garlic and sauté until fragrant.

Time: 2 minutes

Stir in heavy cream, chicken broth, and Parmesan cheese. Cook until cheese melts and the sauce thickens slightly.

Time: 4 minutes

Add flavor

Stir in chili flakes (if using), sun-dried tomatoes, and basil. Let simmer to enhance flavors.

Time: 3 minutes

Combine and finish

Add chopped spinach and stir until wilted. Return salmon to the pan and spoon sauce over the top. Simmer together for a few minutes.

Time: 3 minutes

Serve

Garnish with fresh herbs if desired. Serve warm with pasta, rice, or mashed potatoes.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 520 kcal per serving

Servings: 4

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Ground Beef Stroganoff

Creamy Beef Stroganoff with Tender Noodles

Ingredients:

1 pound ground beef

1 medium onion, chopped

2 cloves garlic, minced

8 ounces mushrooms, sliced

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup beef broth

1 cup sour cream

2 tablespoons all-purpose flour

Salt and pepper to taste

8 ounces egg noodles

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Directions:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the sliced mushrooms and cook for an additional 5 minutes until they are tender.

Add Worcestershire sauce, Dijon mustard, and beef broth to the skillet. Bring to a simmer and let cook for 5 minutes.

In a small bowl, mix the flour with a few tablespoons of the sour cream to create a smooth paste. Stir this mixture back into the skillet along with the remaining sour cream. Cook for another 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings

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Bang Bang Chicken Fried Rice

Ingredients:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey

Juice of 1/2 lime

2 tablespoons vegetable oil

1 pound chicken breast, cut into bite-sized cubes

Salt and pepper, to taste

2 cups cold cooked jasmine rice

2 cloves garlic, minced

1/2 cup frozen peas and carrots mix

2 green onions, chopped

2 eggs, beaten

1 tablespoon soy sauce

1 teaspoon sesame oil

Optional: red pepper flakes or chopped chilies for added heat

Garnish: chopped cilantro, extra sauce, sesame seeds

Directions:

In a small bowl, mix all Bang Bang sauce ingredients until smooth. Set aside.

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through. Remove and set aside.

In the same pan, add remaining oil. Sauté garlic for 30 seconds, then stir in cold rice, breaking it up with your spatula.

Push rice to one side, pour eggs into the pan, scramble until set, then mix into the rice.

Add peas, carrots, green onions, soy sauce, and sesame oil. Stir-fry until everything is hot and evenly mixed.

Return the chicken to the pan and pour in half of the Bang Bang sauce. Toss well to coat everything evenly.

Serve hot, drizzled with extra sauce and topped with chopped cilantro, sesame seeds, or chili flakes if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 480 kcal per serving (approx.) | Servings: 4 servings

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