1. Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13×9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

• I know it has been awhile since I have posted something here.  I use two to 4 pieces of salmon depending on the size and if you want leftovers.

• Spicy Baked Salmon

• 2 to 4  Salmon filets

• 1 clove Garlic

• 2 tablespoons Onion minced

• 1 1/2 teaspoons Pepper freshly ground

• 3/4 teaspooons Paprika

• 1/4 teaspoon Cayenne

• 3/4 teaspoon Dried thyme

• 1/4 teaspoon Salt

• 1 1/2 tablespoons olive oil

Preparation

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 – 40 minutes depending on the thickness of the salmon.

If you’re grilling it, do so over high heat for 10 – 15 minutes depending on thickness. Do not turn the salmon over.

Prep
    20 min
Inactive Prep
    1 hr 0 min
Cook
    15 min
Total:
    1 hr 35 min

    * Kosher salt
    * Good olive oil
    * 3/4 pound orzo pasta (rice-shaped pasta)
    * 1/2 cup freshly squeezed lemon juice (3 lemons)
    * Freshly ground black pepper
    * 2 pounds (16 to 18 count) shrimp, peeled and deveined
    * 1 cup minced scallions, white and green parts
    * 1 cup chopped fresh dill
    * 1 cup chopped fresh flat-leaf parsley
    * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
    * 1/2 cup small-diced red onion
    * 3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients

Serves 4

    * 3 slices white sandwich bread
    * 1 cup fresh parsley
    * 2 tablespoons olive oil
    * Coarse salt and ground pepper
    * 4 skinless salmon fillets (6 ounces each)
    * 2 tablespoons Dijon mustard
    * 3 tablespoons fresh lemon juice
    * 5 ounces baby spinach
    * 1/2 medium red onion, thinly sliced

Directions

   1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
   2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
   3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Thai Barbecued Salmon

Simple & Delicious – try a FREE ISSUE today!

SERVINGS: 4

CATEGORY: Low Carb

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

• 2/3 cup barbecue sauce
• 1/3 cup Thai chili sauce
• 1/4 cup minced fresh cilantro
• 4 salmon fillets (1 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
    Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.

Category: Shellfish & Fish

Total Time: 45 min
Makes: 8 servings

Ingredients:
2 1/2 cups bread crumbs
4 garlic cloves, minced
1/2 cup chopped parsley
6 Tablespoons grated parmesan cheese
1 Tablespoon thyme
2 tsp. grated lemon peel
1/2 tsp. salt
6 Tablespoons melted butter, divided
1 salmon fillet (3 to 4 pounds)

Preparation:
In a bowl combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt. Mix well. Add 4 tablespoon
melted butter and toss lightly to coat, set aside.

Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter, cover
with crumb mixture. Bake in 350 degree oven for 20-25 minutes or until flakes easily with a fork.

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. 
PREHEAT oven to 375  Remove salmon from marinade; discard bag and marinade.  Also combine spinach and mushrooms with salad dressing and pour over marinated fish.
Bake  salmon, 30-35 minutes. or until salmon flakes easily