Chicken Fajitas on the Grill

Posted on June 26, 2024 | Leave a comment

IMG_5599.JPG

IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

You’ll need heavy-duty aluminum foil for the grill.

  • If you double up the recipe you’ll need more hobo packs and feel free to experiment with the ingredients. 

Follow me on Instagram @cookingwithcandi

Ingredients:

1 lb. chicken tenders–I cut them in 1/2 so they’re still thick enough that they don’t over-cook in the 15 minutes it takes to cook. If the pieces are too too thin they’ll over-cook. 

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet. This is an optional option if no oregano– I like the flavor. 

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal. I also like to serve with rice and beans.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again. I like it to sit for about 15 minutes while grill is heating up. 

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out you can   eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

I usually place all ingredients after cooking in a large serving dish/bowl and let everyone take for themselves.

Enjoy!

Leave a comment

Posted in chicken, Uncategorized

Tagged , , , , , ,

Roasted Chicken Thighs with Potatoes and String Beans Sheet Pan

Posted on June 23, 2024 | Leave a comment

This is an easy dinner with perfectly seasoned roasted chicken with lemon flavor , potatoes and string beans all on one sheet pan. This recipe is good for 3-4 people depending on your eaters. Feel free to double up and make more and you can even use 2 sheet pans — just adjust oven racks accordingly.

If you don’t have a rimmed sheet pan you can use a 13 x 9 baking dish.

We loved the flavors and the chicken cooked up perfectly . I used smallish thighs so it cooked perfectly in the time frame I wrote up. If you have larger thighs you’ll want to cook a little longer till meat thermometer reads 160- 165 degrees in the thickest part of the chicken.

Enjoy!

Ingredients:

5 small bone-in skin on chicken thighs — app. 2-3 lbs.

1 1/2 lbs. small potatoes ( I used a medley of colored potatoes) cut into bite-sized chunks — see pics. If you have a larger potato just cut into chunks– I used small ones so I cut in 1/2 and placed cut side down

1/4 cup Olive Oil and 1 Tablespoon for string beans

1 average size lemon zested and juiced

3/4 teaspoon dried rosemary

3/4 teaspoon dried oregano

1 1/2 teaspoons garlic powder

1/2 teaspoon black pepper

1 average sized lemon sliced

6 garlic cloves, peeled and left whole

1 small yellow onion cut into chunks — or 1/2 a large sized onion

3/4 lb. green string beans trimmed

Salt and Pepper for string beans

Directions:

Pre-heat oven to 425 degrees

Spray a rimmed large baking sheet with cooking spray

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary , oregano, garlic powder, salt and pepper

1 1/2 teaspoons kosher salt

Pat chicken pieces dry first ( this is important for a crispy skin) Arrange chicken and potatoes on the prepped baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with clean hands. You can also place in a larger bowl and pour mixture over and coat chicken and potatoes.

Place potatoes cut side down, tuck the garlic cloves under the chicken pieces, place lemon slices and onions around the chicken

Roast in the pre-heated oven for 20 minutes.

While the chicken is in the oven, I prepped the green beans . Toss clean trimmed green beans with a tablespoon of olive oil and sprinkle with some salt and pepper.

After the initial 20 minutes I added the green beans and roasted for an additional 20 minutes or until juices run clear and a meat thermometer reads 160 – 165 degrees in the thickest part of the chicken. Veggies and potatoes should be tender.

*depending on the size of your chicken thighs it could take longer .

Remove from the oven and let rest for a few minutes before serving.

Perfection on a plate .

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Cowboy Caviar

Posted on June 20, 2024 | 2 comments

I made this for the first time and really enjoyed it. It’s a great dip as an appetizer with chips but I served it as a side dish alongside my chicken fajitas along with some chips. Ingredients can be swapped out to use what you like or don’t like just try and keep the quantities the same. I couldn’t find black eyed peas so used pinto beans and it was fine. I love a bit of spicy so used a jalapeño and I love cilantro but so many people don’t like it so I left it out this time. It ‘s very delicious and other than a bit of chopping up veggies which can be done ahead it’s super easy! You can add some fresh avocado chunks at the end right before serving and you can make a day ahead and maybe drain some of the liquid before serving, it’s almost better the next day since flavors meld overnight. A squeeze of fresh lime would also be nice. I wouldn’t omit the sugar as the amount is so small in relation to the whole recipe that health concerns are negligible. The sugar adds overall flavor and adds a balance between the acidity and the saltiness flavor. Have fun with this recipe no matter how you do it — no right and no wrong here do it your way. Enjoy!

Ingredients:

for the dressing:

1/3 cup Olive Oil

1/4 cup red wine vinegar

3-4 garlic cloves -minced

1 teaspoon granulated sugar

Kosher Salt and black pepper

For the Salad:

3 plum tomatoes, cored , seeded if desired and diced — you can also use halved cherry tomatoes and use about 1/2 pint

1/2 red onion, finely diced — app. 3/4 up

1 15 oz. can black beans, rinsed and drained

1 15 oz. can black eyed peas , rinsed and drained– I used Pinto because I couldn’t find black eyed peas out here in CO whatever beans you like you can even use 2 cans of black beans

1 1/2 cups fresh corn kernels ( about 3-4 cobs) or thawed drained frozen sweet corn about 8 oz. or even roasted corn ( Trader Joes) if you like it and can get it– I used 4 cobs of fresh corn which is so abundant right now

1 red, green, or orange or yellow bell pepper, seeded and finely diced

1 jalapeno, seeded and finely diced *

*1/2 cup chopped cilantro leaves plus more for garnish — totally optional

1 scallion, white and green parts, added at the end before serving for garnish

*tortilla chips, for serving also optional

Directions:

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper to combine– set aside

Add the tomatoes, red onion, drained and rinsed beans, corn, bell pepper, jalapeño, and if you’re using cilantro, Toss to combine with dressing and season for salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours before serving or even overnight.

To serve, take out of fridge, toss well and taste for seasonings. Sprinkle with scallions and if you’re serving as a dip or even as a side dish it’s great with tortilla chips. ( everything is better with chips)

2 Comments

Posted in Uncategorized

Tagged , , , ,

Basic Corn Salad

Posted on June 17, 2024 | Leave a comment

It’s Summer (well almost)  and the living is easy –and the corn is delicious.  There are times I buy fresh corn but don’t feel like serving it on the cob even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature. It’s a most perfect side dish. It doesn’t get more basic or easier than this recipe.  My absolute go-to summer side dish. Super Easy.

Enjoy the rest of the summer and keep on Cooking with Candi.

Ingredients:

5-6 ears of corn , shucked

1/2 cup small diced red onion

3 Tablespoons cider vinegar

3 Tablespoons good olive oil

1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt

1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt

app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor

*add a few small cut up grape tomatoes for another variety on this

Directions:

In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.

Toss the corn kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

How simple and easy is this?IMG_5739

Leave a comment

Posted in corn, Salad, vegan, vegetables

Tagged , , , , ,

Cucumber Avocado Salad

Posted on June 15, 2024 | Leave a comment

Light and easy — Cucumbers and Avocado Salad with a light lime dressing. This side salad will disappear very quickly and you’ll be wanting more.

I made it without the green onion so feel free to add it or not it was just as yummy without. Just happen to have avocado and cucumber in the house but next time I will make sure to add a little green onion!

Ingredients:

2 English Cucumbers –Slice Cuke in 1/2 — scoop out seeds and slice or use any cucumbers you like I just like to remove seeds and cut smaller cukes into smaller pieces — it really doesn’t matter how you slice them up– if I use kirby type cucumbers (as pictured) I cut into smaller pieces — totally up to you– it’s all good — small Persians work well here and you’ll probably need 3 or 4 — I don’t scoop out seeds from the Persian cucumbers

1 large avocado pitted, peeled and cut into chunks or slices whichever you prefer

*1/3 cup green onion , chopped

2 Tbsp. Lime Juice from 1 medium lime

2 Tbsp. Olive Oil

1 tsp. Kosher Salt or Sea Salt

1/8 tsp. black pepper

Directions:

In a medium sized salad type bowl, combine sliced cucumbers , avocado and if you’re adding green onions.

Drizzle with lime juice, olive oil and season with salt and pepper to taste. I sliced cucumbers and dressing earlier than right before I served it added the avocado so it wouldn’t brown. The lime juice should prevent it from turning brown though.

That’s it and very delicious side salad .

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Lime Shrimp with Corn and Avocado

Posted on June 13, 2024 | Leave a comment

IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!! This is truly one of my most favorite recipes ever.   I cooked about a pound of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of my most favorite ingredients in it.  I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing.  This has got to be one of the healthiest most delicious salads.  Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.

If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds,  I’ve taken to wearing surgical gloves to cut up the peppers.

This is a perfect salad just don’t add avocados till you’re ready to serve,  everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.

Honestly one of my most favorite salads.

Happy Father’s Day!

Ingredients:

1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.

1/4 cup chopped red onion

3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.

2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.

1 Teaspoon Olive Oil

1/4 teaspoon kosher salt

a few grinds on the pepper mill–to taste

I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.

2 avocados–sliced and cut into cubes

1 small-medium jalapeno–seeded and minced

*a handful of chopped fresh cilantro if you love it

Directions:

  •  Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.

Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.

In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .

I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.

Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.

Taste for Salt and Pepper but it should be good.

I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.

That’s it–perfect summer salad.

Leave a comment

Posted in Salad, seafood, shrimp

Tagged , , ,

Chicken thighs with Hot Honey and Lime

Posted on June 12, 2024 | Leave a comment

I used bone-in skin on but you can easily make this with boneless skinless chicken thighs just watch your timing it may vary. Chicken thighs pack a lot of flavor and this was a perfect weeknight meal using a few pantry staples. This is a spicy chicken recipe and if you don’t like it “hot” and spicy it’s not for you. Original recipe is from. Vallery Lomas on NYT cooking site. I made a few changes to suit myself but basically followed the recipe. I would maybe try olive oil instead of butter next time but this was delicious. I would also double down on the sauce —

You can serve hot out of oven with rice/potatoes a vegetable or Cole Slaw or any salad to compliment this tasty dish.

Ingredients:

3lbs. bone-in skin on chicken thighs

Kosher Salt and Freshly Ground Black Pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 Tablespoons unsalted butter melted

2 Tablespoons Hot Sauce — I used Cholula Hot sauce

1 lime for zesting and juicing

2 Tablespoons mild honey

Directions:

Pre-heat the oven to 450 degrees. I sprayed a baking sheet with Pam cooking spray for easier clean up or you can cover with foil whichever you prefer.

Pat chicken thighs dry and then season all over with spices — Salt , Pepper, Onion Powder and Garlic Powder — fresh garlic will burn here as oven is very hot

Arrange the chicken skin side up then post until browned for 20 minutes.

While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine.

transfer 1/2 of it to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the butter mixture. Continue to roast until chicken is golden brown and cooked through, probably 10-15 more minutes — keep an eye on it after 10 minutes. Remove the chicken from the oven when done.

Zest the lime, then cut in 1/2. Add the honey and zest to the remaining butter-hot sauce mixture and whisk to combine, then brush over the hot chicken thighs and squeeze the lime over the chicken.

Serve immediately.

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Pan roasted chicken with herb tomatoes

Posted on June 9, 2024 | Leave a comment

I love to use fresh tomatoes and herbs in my cooking, they are sweet and the roasting just intensifies their sweet flavor. I try to use fresh ingredients whenever possible, and during the summer there is so much to choose from. This is a light dish cooked in the oven, I used dry Herbes de Provence which is something everyone should have in their spice drawer. I used fresh tarragon which gave this dish amazing flavor, if you’re not into the tarragon flavor or just can’t get it I am sure fresh basil will work here just fine. I served over jasmine rice. This is a keeper for sure. I got it from Bon Appetit magazine which has a treasure trove of delicious recipes.

*for just the two of us I cut the tomatoes to 1 lb. and the chicken to 1 lb.

Ingredients:

1 1/2 lb.-2 lb. cherry tomatoes or any small tomatoes

6 Tbsp. olive oil, divided

1 Tbsp. herbes de Provence

kosher salt

freshly ground black pepper

1 Tbsp. Worcestershire sauce

1 -2 lb. skinless, boneless chicken breasts

1 small shallot, minced

2 Tbsp. red-wine vinegar

3 Tbsp. flat-leaf parsley leaves

3 Tbsp. fresh tarragon leaves

Directions:

Preheat oven to 450 degrees. Combine tomatoes, 2 Tbsp. oil and herbes de Provence in a large bowl. Season with some salt and pepper, toss to coat the tomatoes. Heat 1 tbsp. oil in a large heavy ovenproof skillet , carefully add tomatoes to pan, oil may splatter. Transfer skillet to oven and roast tomatoes, give tomatoes a turn in about 10 minutes, you want tomatoes to burst and release some of their juices, total time should be 15 – 20 minutes. Remove from oven and transfer to a bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken with app. 1 tsp. kosher salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, about 4 minutes on each side. Transfer pan to oven and roast chicken until cooked through, another 10 minutes or so. Transfer chicken to a cutting board and let rest .

Add remaining 1 tbsp. oil to same skillet, heat over medium heart. Add shallot and cook, stirring often , until softened , about 3 minutes. Deglaze pan with vinegar ( just put in vinegar) scraping up whatever browned bits are in the bottom of the pan, then add tomatoes and their juices and bring to a simmer , sauce will begin to thicken up, about 2 minutes or so. Season sauce to taste with salt and pepper to your liking.

Slice chicken, divide among plates. Spoon tomatoes and sauce over, garnish with fresh herbs ( tarragon and parsley) . I served over rice (any kind you like) but it will stand on it’s own. Roasted Potatoes would also work well here.

Leave a comment

Posted in chicken, chicken and tomatoes, tomatoes

Tagged ,

Summer Bolognese

Posted on June 7, 2024 | Leave a comment

I call this summer bolognese because it’s lighter than my regular bolognese recipe . It’s made with fresh tomatoes which makes all the difference. I made this sauce the other night and I have to say it was just perfect . It cooked up in no time ( about 1/2 hour) and tasted fresh and delicious. Of course if you would like it vegetarian just omit the chicken. I wanted the protein so added a pound of ground chicken you can also use turkey and if you want ground beef. This time I kept it fairly light and used ground chicken. And you know what? this pasta works all year round. It’s delicious.

*this will probably serve 4

Ingredients:

1/2 cup extra-virgin olive oil

8 garlic cloves– minced– I use a mini food processor always for mincing garlic — just makes it easy

1 lb. ground chicken, turkey or beef

Kosher Salt to taste

1/4 cup dry white wine

4 Tbsp. tomato paste if you use double concentrate use 2

1 lb. cherry tomatoes or little grape tomatoes

12 oz. Bucatini or any spaghtetti you like or rigatoni or penne would work here as well

about 1 cup of Pasta Water — which you may or not need

Finely Grated Parmesan for serving

Directions:

In a large skillet or pot heat oil then add garlic and cook till softened ( a few minutes) don’t brown it just soften it — sometimes you’ll need to turn off stove and let it just cook for a couple of minutes to soften.

With pan at medium high add chicken and cook, breaking up chicken for about 5 minutes or until chicken is no longer pink and fully cooked.

Add wine and reduce heat to medium low. Continue breaking up meat till it’s small pieces until wine is evaporated– another 5 minutes or so. Add tomato paste and cook, stirring till absorbed into chicken and cook for another few minutes.

Add tomatoes and let it cook down, stir to coat the tomatoes with the mixture — allow the tomatoes to cook till they are ready to burst — about 5 minutes. I used a masher ( see photo) and I smashed down on the tomatoes and burst all of them. You can leave some whole if you like but I didn’t because this is where the sauce will come from. Stir occasionally on medium low but don’t allow to burn. Allow sauce to thicken for about 5 minutes.

Meanwhile cook the pasta in a large pot of salted water until very al dente ( at least that’s how we like it)

Reserve about 1 cup of cooked pasta water because you may need it if sauce is too thick.

Taste sauce for salt and add accordingly. I probably added a teaspoon or more of Kosher Salt — and some crushed red pepper but that’s totally optional everyone’s taste is different for salt so add to your liking.

Drain pasta and I used tongs and transferred pasta to pan with sauce. Tossing it in and cooking at a low simmer the pasta and the sauce thickened and I added a little pasta water at a time till I reached a perfect consistency . I probably used about 1/2 cup of pasta water. ( which also contains salt so consider this and don’t over-salt sauce — you can always add salt but it’s tough to take away if you make it too salty. The sauce was creamy and delicious .

Remove from heat and if you’d like add fresh basil.

Transfer to pasta bowls and top with Parmesan.

Leave a comment

Posted in meat, pasta, Sauce, tomatoes

Tagged ,

Salmon with a Mustard Glaze

Posted on June 5, 2024 | Leave a comment

Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.  Almost any side dish will do alongside this.

Roasted Brussels on another night were also perfect.

img_3593

Enjoy!

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

*also now that I am an air fryer convert I would use that for this recipe as well. Probably 7-8 minutes as well –check on it after 7 depending on your air fryer and depending on thickness of salmon.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

Leave a comment

Posted in Fish, Healthy Cooking with Candi, seafood

Tagged , , , , , , ,