Recipe: Buttery Lemon Salmon

Indulge in this delightful Buttery Lemon Salmon, perfect for any occasion. This dish features salmon fillets seared to perfection and bathed in a rich, zesty garlic lemon butter sauce. Simple yet full of vibrant flavours, it’s an impressive dish that’s ready in under 30 minutes, ideal for busy weeknights or special gatherings. Fresh lemon juice and zest enhance the salmon’s natural taste, while a hint of garlic and fresh parsley bring out its best qualities.

Buttery Lemon Salmon

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

For the Salmon:
4 salmon fillets (6-8 ounces each), skin-on or skinless
Salt and black pepper, to taste
2 tablespoons olive oil
1 teaspoon paprika (optional, for added depth of flavour)

For the Garlic Lemon Butter Sauce:
4 cloves garlic, minced
1/4 cup fresh lemon juice (approximately 2 lemons)
Zest of 1 lemon
1/2 cup unsalted butter
2 tablespoons fresh parsley, finely chopped
Salt and black pepper, to taste

Instructions

• Step 1: Prepare the Salmon
  Pat the salmon fillets dry with paper towels. Generously season both sides with salt, black pepper, and paprika if using.

• Step 2: Sear the Salmon
  In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.

• Place the salmon fillets in the skillet, skin-side down if applicable.

• Sear for 3-4 minutes without moving the fillets to create a golden-brown crust.

Step 3: Make the Garlic Lemon Butter Sauce

• Melt the butter in a separate saucepan over medium heat.

• Add the minced garlic and sauté for 1-2 minutes until fragrant.

• Mix in the lemon juice and zest, letting the sauce simmer for 2-3 minutes until slightly reduced and thickened.

• Season with salt and black pepper to taste, adjusting as needed.

• Serve the salmon with a generous drizzle of the garlic lemon butter sauce, garnished with fresh parsley. Enjoy!

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Feel free to add any fresh or dry herbs you like to the butter sauce. Make it your own.

Recipe: Simple Orecchiette with Rapini and Italian Sausage

Your New Go-To Weeknight Dinner

Looking for a delicious twist to your weeknight dinners? This Orecchiette with Rapini and Italian Sausage recipe is not only simple to prepare but also brimming with flavours that promise to transport your taste buds straight to Italy. The orecchiette scoops up every bit of the rich, spicy sausage and the rapini adds just the right touch of earthiness.  

Whether you’re cooking for one or feeding a crowd, this dish will impress anyone who takes a bite.

Orecchiette with Rapini and Italian Sausage

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 4-6 

Ingredients

1 lb mild Italian sausage (about 4 links), casings removed
1 bunch rapini (broccoli rabe), washed and 2" trimmed off stems
454g (1 lb) uncooked orecchiette
2 Tbsp olive oil, plus more for serving 
3 cloves garlic, minced or finely chopped
¼ tsp crushed red pepper flakes
½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add trimmed rapini hen cook for 3 minutes. Use tongs to transfer to an ice bath, and return the water in the pot to a boil.

• Add the orecchiette to the boiling water and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water.

• In a large pan, heat 2 Tbsp olive oil over medium-high heat. Add the sausage, breaking up with the back of a wooden spoon, then cook until browned on all sides, about 5-7 minutes. Add minced garlic and crushed red pepper flakes, then cook 1 minute more.

• Drain the rapini from the ice bath then give it a rough chop to bite-size pieces. Add rapini and cooked pasta to the cooked Italian sausage in the pan. Stir in about ½ cup grated Parmesan (or Pecorino) and ½ cup reserved pasta water, then taste and adjust seasoning as needed.

• Serve in bowls with a drizzle of olive oil, additional grated cheese, a pinch of salt, and lots of freshly ground black pepper.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.

• The best way to reheat pasta is in a pan over medium heat. Add a little bit of olive oil to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it because no one likes mushy pasta.