We are big salmon lovers in our household. My husband always jokes that eating salmon makes him feel like he's getting smarter just because of all the omega 3's he's consuming. Since he's always happen when fish is on the menu, I have to get creative with my salmon recipes so we don't get bored. This little dish is a super simple way to cook up salmon in a flash, but pack a HUGE punch of delicious flavor in every bite. I love easy flavorful dishes, so this one is always on repeat.

Ingredients:
2 salmon fillets
1/2 cup white wine
2 garlic cloves, sliced thinly
2 tablespoons butter, sliced thinly
lavender herbs de provence (found here)
salt & pepper

Directions: Place your salmon in a small baking dish. Pour the white wine over the top of the fish. Then sprinkle with salt, pepper, and herbs de provence. Place your garlic slices and butter pats over the top. Cover baking dish with tinfoil. Bake at 450 degrees, 4-6 minutes per each 1/2 inch of thickness of the fillets.

This is such a delicious way to eat salmon that you may be tempted to throw out every other recipe in your repertoire. 

If you are a lemon lover, you will love this lemony dish. Sounds obvious, right? I also love shrimp when its paired with white wine and lemon. They go together like peanut butter and jelly. When served over quinoa, you have yourself a zesty meal full of protein and low in fat. Gotta love that, right? 

Ingredients: 

For the Quinoa: 
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste

For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter

In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside. 

Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste. 

Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately. 

Enjoy!

When scrolling through Pinterest, I am a sucker for a beautiful food photo. This one  from Pinch of Yum of course caught my eye because anything you can do to jazz up everyday ordinary chicken, I'm game for. I made a few small tweaks to the inspiration recipe, but the result was delicious. Its savory, and the sauce was drinkable. 

Ingredients: 
2 large chicken breasts, cut in half width wise (to make 4 thin slices) 
4 slices bacon
1/2 cup whole wheat flour
2 tablespoons Lavender Apple herbs de provence 
1/2 an onion, diced
1 tablespoon olive oil
1/2 cup white wine 
1 cup chicken stock
few springs of fresh parsley 
salt and pepper

Preheat oven to 350. Heat your la cruse pot over medium heat. Cut your bacon into tiny pieces and crisp it up. While that cooks, mix your flour and herbs de provence together. 

Pat your chicken dry and coat both sides with salt and pepper. Dredge your chicken in the flour mixture. Remove the bacon from the pan with a slotted spoon and set it aside. Turn up your heat to medium high. Cook your chicken in the bacon drippings until its golden on each side. Don't worry about it being all the way cooked through at this point. Remove the chicken and set aside. Saute your onions in your olive oil until golden and caramelized. Add the wine and make sure you scrape off all the delicious browned bits from the bottom of the pan. Add your stock and let everything reduce and thicken for about 5 minutes. Add your chicken and bacon back into your pan, then cook for 10 minutes in the oven. Spoon and pour the sauce over the top of the chicken at the 10 minute mark. Then cook for another 10 minutes and again, spoon the sauce drippings over the top of the chicken. Check for doneness in your chicken and remove it from the oven as soon as its cooked through. Sprinkle with fresh parsley when done and serve immediately with sauce over the top. 

Another easy 20 minute dish for you today! This creamy rice is reminiscent of a risotto, only much easier and much healthier too! 

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 cup arborio rice

1 cup white wine

salt and pepper

1 pound shrimp, peeled

1 pint grape tomatoes

1 clove garlic, minced

8 springs fresh thyme 

1/4 cup fresh parmesan shavings

Preheat oven to 400 degrees.

Heat 1/2 your oil in a large saucepan over medium heat, cook your onion until translucent (about 5 minutes). Add the wine and rice and cook on medium high heat until the wine is absorbed, this should take about 2 minutes. Add your water and 1/2 tsp of salt and pepper to your pan. Cover and simmer until the liquid is absorbed, should take just under 20 minutes. While your rice is cooking, toss your shrimp with oil, salt, pepper, the tomatoes, thyme, and garlic. Roast them on a baking sheet in the oven until the shrimp are pink and cooked through, about 15 minutes. When your rice is done, mix in a little parm or sprinkle it on top as a garnish, serve your shrimp on top of the rice. 

Lovely, easy, with nice flavor combinations. What more could you want for a great weeknight meal?