Baked Salmon Honey Lemon Weeknight Dinner – One Pan – 20 Minutes – Quick and Easy

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Honey Lemon Baked Salmon Weeknight Dinner is for busy people who still want to quickly and easily make a great weeknight dinner. This Baked Salmon recipe with the addition of the honey and lemon glaze is a real good twist on your usual baked salmon recipe.

Thaw the salmon filets if you need to. Just put them in a bowl of water to thaw while you get the veggies ready.

Turn on your oven and set it at 450°.

Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or use a nonstick baking sheet and give it the same olive oil treatment.

Cut up the potatoes and put them on the baking sheet with the broccoli and baby carrots. Drizzle everything with olive oil and sprinkle with salt and pepper.

Put the honey in a bowl, squeeze in the lemon juice and add the parsley flakes. Then whisk it all together with the brush that you are going to use to apply it to the salmon.

Lay the Salmon filets out on the sheet skin side down. If the filets have been skinned just look for the side that is flatter and has a pale gray stripe in the middle and lay that side down on the pan.

Brush them generously with the honey lemon mixture and cover with the lemon slices.

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Put it in the oven for about 10 minutes or until the carrots are soft to poke with a table fork and/or the salmon wants to easily flake when you poke it with the fork.

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Then just sprinkle with a little bit of parsley flakes. Serve it and sit down and enjoy your Honey Lemon Baked Salmon Weeknight Dinner. Along with a chilled bottle of Chardonnay, or Pinot Grigio or any other white wine that YOU like..

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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. Turn on your oven and set it at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or use a nonstick baking sheet and give it the same olive oil treatment. Cut up the potatoes and put them on the baking sheet with the broccoli and baby carrots. Drizzle everything with olive oil and sprinkle with salt and pepper.
  2. Put the honey in a bowl, squeeze in the lemon juice and add the parsley flakes. Then whisk it all together with the brush that you are going to use to apply it to the salmon. Lay the Salmon filets out on the sheet skin side down. If the filets have been skinned just look for the side that is flatter and has a pale gray stripe in the middle and lay that side down on the pan. Brush them generously with the honey lemon mixture and cover with the lemon slices.
  3. Put it in the oven for about 10 minutes or until the carrots are soft to poke with a table fork and/or the salmon wants to easily flake when you poke it with the fork. Then just sprinkle with a little bit of parsley flakes. Serve it and sit down and enjoy your Honey Lemon Baked Salmon Weeknight Dinner.
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Shrimp Piccata – Quick and Easy – 25 Minutes

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Shrimp Piccata is another

..quick and easy traditional Italian recipe that..

.. is still a great weeknight dinner for busy people.

In the United States it is most frequently done with chicken breast filets and served with pasta.

We have posted a recipe for chicken piccata and another for Salmon Piccata

In Italy it is most often made with veal and served by itself as the “secundo” or main course.

If you and your gang like shrimp then you will love this Shrimp Piccata. 

You can buy your shrimp already thawed, peeled and deveined in the seafood section of your grocery store. If your shrimp have to be thawed it will just take a couple of minutes in the microwave and a few more to peel and devein.

Put a pot of salted water on at medium high and add the pasta. When the water starts to simmer the pasta will be done. Stir it a few times while it’s cooking. If it is al dente before you are done with the Shrimp Piccata just drain off the water, drizzle in a little olive oil and stir it up getting the pasta all coated with the oil. Put it on an idle back burner to keep warm.

In fact, when the Shrimp Piccata is ready you could heat up the pasta right  in the Shrimp Piccata.

Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan.

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Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley.

Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat.

Bring it up to a fast simmer and after about a minute turn the shrimp over. 

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After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.

Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.

Bon Appetito!

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We had the rest of that nice bottle of white wine – an Italian Soave – with our Shrimp Piccata. 

And of course some of Poppop’s easy homemade bread for dipping!

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Shrimp sautéed in white wine with lemon slices and capers.
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Instructions
  1. Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan. Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley. Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat. Bring it up to a fast simmer and after about a minute turn the shrimp over. After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.
  2. Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.
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Simple Scallopini Dinner – Quick and Easy- 23 Minutes – Gluten Free

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 Your Simple Scallopini Dinner….

…..will be very quick and easy. And,,WOW,,is it good! First let’s get the veggies prepped, on a baking pan and in the oven.

Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes.

The potatoes will take longer to cook so let’s make the potato pieces smaller.

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Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan.

Toss it all together and repeat the drizzle, sprinkle, toss routine.

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Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. I use this nonstick cookie sheet that I got on amazon and it makes everything quicker and easier.

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Into the oven, middle shelf or higher ’cause your going to switch to the broiler near the end of the process.

Now for the scallopini. You could use veal or chicken cutlets hammered to about 1/8″ thick. Tonight I went with these thin sliced pork cutlets and I didn’t have to hammer them.

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Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon.

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Put a skillet on at medium and lightly spray or wipe it with olive oil.

Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.

Put the filets in the pan and cook them for just a minute a side.

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As they get done move them to a plate and stack them up so that they stay warm.

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Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom.

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When the garlic just starts to get fragrant – a minute or less – spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so ……

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….serve up your Simple Scallopini Dinner! Bon Appetito!!

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We had a real nice Italian Sangiovese with our Simple Scallopini Dinner and it hit the spot. Life is good!

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Simple Pork Scallopini with baked parmesan crusted vegetables.
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
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Instructions
  1. Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes. The potatoes will take longer to cook so let's make the potato pieces smaller. Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan. Toss it all together and repeat the drizzle, sprinkle, toss routine.
  2. Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Into the oven, middle shelf or higher 'cause your going to switch to the broiler near the end of the process.
  3. Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon. Put a skillet on at medium and lightly spray or wipe it with olive oil. Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.
  4. Put the filets in the pan and cook them for just a minute a side. As they get done move them to a plate and stack them up so that they stay warm. Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom. When the garlic just starts to get fragrant - a minute or less - spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so serve up your Simple Scallopini Dinner! Bon Appetito!!
    Simple Scallopini Dinner-10-poppopcooks.com-gluten free recipes-Paleo recipes-quick and easy recipes-scallopini recipes
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Pork Scallopini in Lemon Butter Sauce – 25 Minutes – Quick and Easy

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 Pork Scallopini in a Lemon Butter Sauce is another one of our quick and easy weeknight meals – on the table in 25 minutes or less and real good.

But First—Todays tip!

When cooking pasta put it in the pot of water as soon as you put the pot on the stove. You don’t have to wait for it to boil first. It will save you some time on a busy weeknight. Give it a  try with some linguini with todays Pork Scallopini.

OK, back to our quick and easy Pork Scallopini. 

First let’s cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar.

 I’ll bet that your grocery store always has some thin cut boneless pork chops like this.

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Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper.  Dredge the pork chops in the flour mixture………..

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……….and put them in the skillet leaving a little space between them. Cook them in batches if necessary.

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Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.

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Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or –  chicken stock – in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them.

When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta  with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!

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BTW that side dish is some is some Sautéed Spinach that was an easy multi-task with tonight’s meal. A nice bottle of Chianti goes good.

 

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Lemon Butter Pork Scallopini - 25 Minutes BigOven - Save recipe or add to grocery list Yum
Thin pork filets in a garlic and lemon saute.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. First let's cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar. Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper. Dredge the pork chops in the flour mixture and put them in the skillet leaving a little space between them. Cook them in batches if necessary.
  2. Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.
  3. Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or - chicken stock - in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them. When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!
    Pork Scallopini-5-poppopcooks.com-Lemon-Garlic
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