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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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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Baked Chicken Breasts with Vegetables

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Baked Chicken Breasts are a great way to…

…..put together a quick and easy supper on a busy weeknight.

Add the veggies and you could have your entire dinner all in one pan and leaving you free to tend to other matters while it’s in the oven.

This is what we used  along with the chicken tonight but you can make it with all kinds of variations of the meat and the veggies.

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Turn on the oven and set it at 400°F/204°C.

Slice up the veggies while the oven heats up.

Lay the chicken breasts out on a baking sheet and salt and pepper both sides.

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Lay the tomato slices out on the chicken.

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Then the onions. and the garlic.

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Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.

 

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About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan.

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Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.

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We knocked off a chilled bottle of Italian Soave with our Baked Chicken Breasts with Vegetables and it paired up real well.

 

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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Turn on the oven and set it at 400°F/204°C. Slice up the veggies while the oven heats up. Lay the chicken breasts out on a baking sheet and salt and pepper both sides.
  2. Lay the tomato slices out on the chicken. Then the onions. and the garlic. Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.
  3. About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan. Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.
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Lemon Parmesan White Wine Chicken

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Lemon Parmesan White Wine Chicken. We had some company over and, as always, I had made way too much. So we had a bunch of cooked chicken breasts leftover. If you still want to make this, and I hope you do, but don’t have any leftover chicken you could just stop by the store and get a rotisserie chicken.

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First ya gotta cut up the chicken into about 3/4 inch cubes. If you want to go with uncooked chicken just cut up a couple of large skinless boneless breasts and cook them in a medium high temp skillet with a little olive oil tossing often until done. about 5 minutes.

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Chop up the the parsley, basil and the garlic. Slice up 2 lemons.

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Put a pan on at medium high and add 1 tbsp. olive oil and 1 tbsp. butter. Put in the garlic and cook just until the garlic starts to sizzle. Salt and pepper it with a pinch of each. Add 1 rounded tbsp. flour and whisk it all together.

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Add the lemon slices, chicken stock, that berg in the pic is  a chunk of my chicken stock I keep in the freezer, white wine and parsley.  Simmer it until the liquid reduces a little and the lemon slices start to look a little wimpy.

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Add the chicken, the basil and the parmesan. Mix it all up and cook for about 2-3 minutes or until the cheese has melted.

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Enjoy! With the rest of that white wine!

 

 

 

 

 

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Course Main Dish
Prep Time 10 minutes
Cook Time 15-20 minutes
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Course Main Dish
Prep Time 10 minutes
Cook Time 15-20 minutes
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Instructions
  1. First ya gotta cut up the chicken into about 3/4 inch cubes. If you want to go with uncooked chicken just cut up a couple of large skinless boneless breasts and cook them in a medium high temp skillet with a little olive oil tossing often until done. about 5 minutes.
  2. Chop up the the parsley, basil and the garlic. Slice up 2 lemons .Put a pan on at medium high and add 1 tbsp. olive oil and 1 tbsp. butter. Put in the garlic and cook just until the garlic starts to sizzle. Salt and pepper it with a pinch of each. Add 1 rounded tbsp. flour and whisk it all together.
  3. Add the lemon slices, chicken stock, white wine and parsley. simmer it until the liquid reduces a little and the lemon slices start to look a little wimpy.Add the chicken, the basil and the parmesan. Mix it all up and cook for about 2-3 minutes or until the cheese has melted.
  4. Enjoy! With the rest of that white wine!
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Poached Salmon with Capers and Wine Sauce

This Poached Salmon is a lot easier than it sounds. It’s also healthy, gluten free and REAL good. First get some wild caught, not farm raised, salmon. If you can’t find any fresh go to the frozen section and get some “wild caught” and packaged ones. If you went for the frozen ones thaw them out in a bowl of water for about 20 minutes.

 

IMG_0039Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and let the other side get done then remove them to a dish.

IMG_0042While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.

IMG_0044Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop’s homemade bread.

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Poached Salmon filets with capers in a white wine sauce.
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Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
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Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and when the other side is done remove them.
  2. While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.
  3. Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop's homemade bread.
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