Quick and easy foil packets of salmon and asparagus baked in the oven make this dairy-free / gluten-free high protein dinner something to look forward to on a busy night. Thaw frozen fillets in the refrigerator during the day so they are ready to cook when you get home from work.
Preparation Time: 5 minutes
Cooking Time: 14-17 minutes
2 SALMON fillets 1/2 teaspoon ROASTED GARLIC POWDER 1/2 teaspoon PAPRIKA 1/2 teaspoon ground BLACK PEPPER 1/2 teaspoon KOSHER SALT 1/2 pound ASPARAGUS SPEARS, trim the ends off 1/2 cup VEGAN BUTTER, melted (EARTH BALANCE Non-soy sticks) 3 tablespoons LEMON JUICE 1/2 tablespoon GARLIC, minced 1 teaspoon BASIL
PREHEAT the oven to 400 degrees F
PREPARE 2 sheets of heavy-duty aluminum foil (about 12X18″)
CUT the ends off the asparagus and divide the bunch in 2
In a small bowl, MIX garlic powder, paprika, salt and pepper
SPRINKLE 1/2 the dry mixture on one side of the salmon fillets and RUB gently totally covering the fillets
FLIP the salmon fillets and SPRINKLE the other 1/2 of the dry mixture and RUB gently to ensure fillets are well seasoned
PLACE each salmon fillet in the center of a foil sheet
PLACE 1 asparagus bunch next to each fillet on the foil
In a small bowl, MIX the melted butter, lemon juice, minced garlic and basil
Turn the edges up on the foil packets a little bit so that the butter doesn’t overflow and POUR the butter mixture over everything
SEAL the foil packets:
With the fillet and asparagus in the center of the foil sheet, BRING the long sides together in the center
CREASE the pieces together and tightly fold in a downward motion, continuing to create folds until the foil lies flat against the packet’s top
FOLD the shorter sides inward in a similar fashion. You don’t want the steam or juices to escape.
BAKE in the oven for 12-14 minutes
Carefully OPEN the tops of the foil packets and BROIL for 2 more minutes
SERVE with an additional side of rice if so desired
STORE in the refrigerator in an air-tight container for 1-2 days
Shrimp is my quick and easy dinner protein, especially because I can use frozen, peeled and deveined shrimp in only 10 minutes. This sauce is sweet and tangy and sticks perfectly to the shrimp, making it just right for licking your fingers. I buy a 2 lb bag of frozen large shrimp when I find it on sale so that I always have some on hand. If you have time, make the sauce about 30 minutes before and let the shrimp marinate in the refrigerator allowing for a more robust flavor. I served the shrimp over vegetable infused quinoa with steamed seasonal vegetables.
Preparation Time: 12 minutes
Cooking Time: 6-8 minutes
1 lb of SHRIMP, peeled and deveined (I like tail-on) 1/2 cup MAPLE SYRUP 2 tablespoons of LEMON JUICE 2 tablespoons of GLUTEN FREE SOY SAUCE 2 teaspoons DIJON MUSTARD 1 teaspoons GINGERROOT, minced 1 tablespoons of extra virgin OLIVE OIL Dried PARSLEY Sides: Stovetop Quinoa (15-20 minutes) Frozen seasonal vegetables (6-7 minutes)
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to marinade.
If you use shell on shrimp, which adds more flavor to the dish, it can get messy to eat. I prefer to remove the shells prior to cooking or purchase already shelled shrimp. But I do leave the tails on. It’s a personal choice.
DEVEIN the shrimp before cooking if you are taking the shell off
PREPARE QUINOA or RICE per package directions (15-20 minutes)
In a large bowl (big enough for the shrimp), WHISK together maple syrup, lemon juice, gingerroot, gluten-free soy sauce, and mustard
ADD the thawed shrimp and MIX well to cover
If you have the time, REFRIGERATE for 30 minutes
PREPARE VEGETABLES per package directions (~8 minutes)
HEAT olive oil in a large skillet over medium-high heat
ADD the marinated shrimp to the skillet, spreading the shrimp out evenly in the pan and add some leftover marinade as well to heat as additional sauce
COOK the shrimp for 2 minutes and then TURN them over and cook another 2 minutes (this is mostly to heat them if using precooked shrimp). COOK 3-4 minutes a side if using uncooked shrimp, until they turn a nice pink.
REMOVE from heat and SPRINKLE with dried parsley
SERVE over quinoa or rice with a side of seasonal vegetables, using extra sauce if you like
STORE in the refrigerator in an air-tight container for 2 days