easy salmon recipes

Recipe: Salmon Dinner

Description: The lemon spritz makes it special.

Game ingredients: Salmon, Kale, Amaranth

This recipe restores 125 energy and 56 health. It can be obtained from Gus after reaching 3 hearts, and sells for 300g. 

Difficulty: Easy, 30 minutes. Serves 3.

Never had kale nor amaranth prior to this. Quite the learning experience. 

-3 fillets of thawed salmon
-1 lemon
-1 tablespoon olive oil
-1 tablespoon rosemary
-½ tablespoon salt
-150g (about half a head) of kale
-½ cup vegetable broth
-½ teaspoon garlic powder
-3 tablespoons olive oil
-salt and pepper to taste
-1 cup amaranth*
-3 cups water
-salt, to taste

*Although it might be cheaper where you are, amaranth up here was $9/lb. I recommend using rice, couscous, or quinoa instead, depending on your taste and budget. 
Preheat the oven to 400°F. Place the salmon fillets in a small casserole dish and dust with the salt. Cut the lemon into thin slices and place on top of the salmon, and then sprinkle with the rosemary and drizzle with olive oil. Bake the casserole dish, uncovered, for 20 minutes or til done. 

In a saucepan, bring the cups of water to a boil, and then add the amaranth. Cover and simmer on medium-low for 20 minutes. If using rice, couscous, or quinoa instead, follow the directions on the packaging. 

Heat the olive oil in a large frying pan over high heat with the garlic powder. Chop up the kale into about 2 inch pieces and place in the pan. Add the broth and stir to combine, and then place a lid on and cook for about 5 minutes over medium-high. Remove the lid and cook for another 3 to 5 more minutes or til all the water has evaporated, stirring frequently. Season with salt and pepper.

Plate and serve hot.

The kale comes through with a very strong flavour and a pleasant texture. The salmon flakes easily and the lemon and rosemary add a nice touch, both flavour and presentation-wise. Having never had amaranth before, I expected it to be more like rice, but instead it was a bit like a gooey porridge, but the light nutty flavour and soft yet grainy texture was quite nice. 


What I ate today: grilled salmon, canned black beans (seasoned with garlic powder, oregano, red wine vinegar, salt and black pepper), beetroots and mashed potatoes. I don’t know why people complain that eating healthy is boring… I actually quite enjoy simple healthy meals like these! :)


Easiest & tastiest meal ever: oven roasted fingerling potatoes, young asparagus, and fat salmon fillets with skin.

Five minutes of food prep before stuff starts in the oven and another five minutes while part of the meal is cooking. If using non-stick pans, you only need a tablespoon of oil for the whole meal!

• Preheat oven at 425°F.
• Rub salmon with oil and your choice of seasoning and set aside.
• Wash the potatoes and asparagus.
• Trim the dry woody part of the asparagus off.
• Toss the asparagus in oil, sea salt, and pepper.
• Pop in the oven on a baking pan on the bottom rack of the oven.
• Set a timer for 10 minutes.
• Slice fingerling potatoes lengthwise.
• Toss the potatoes in oil and your choice of seasoning.
• Stir up the asparagus on the pan and move to the top rack.
• Place the potatoes on the middle of the bottom rack.
• Set the timer for 10 minutes again.
• Take out the asparagus.
• Stir up the potatoes.
• Put the salmon in the middle of the bottom rack.
• Move the potatoes to the top rack.
• Set the timer for 10 or so more minutes. (Depending on the thickness of the salmon, it’ll be done in 6-12 minutes.)
• Aaaand you’re done!

Creamy Tomato Italian Chicken

A wonderful slow cooker Italian chicken recipe, with mushrooms, spinach in a creamy tomato sauce.



4 boneless, skinless chicken breasts, cubed

3 cups sliced mushrooms

1 (6 ounce) package spinach

2 cans diced tomatoes, with juices
8 ounce light cream cheese, cubed
1 (6 ounce) can tomato paste

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon parsley flakes
Salt and ground pepper, to taste



In a slow cooker, place the sliced mushrooms into the bottom.

Place spinach on top of mushrooms.

Season the chicken breast with salt and pepper, then place on top of spinach.

Add cubed cream cheese on top of chicken.

In a bowl, mix together tomatoes, tomato paste, salt, pepper, oregano, basil, and garlic powder.

Pour tomato mixture over the chicken.

Cover and cook on low for 6-8 hours or on high for 4 hours.

Serves: 4-6


Capers & Salmon Pasta on Crisp Kale Bed

Hello followers! I’m finally back posting after a few hectic weeks! Hope everyone is doing well & Happy Lunar New Year! I wish everyone a prosperous year of the goat!

I’ve only cooked a few times recently and haven’t been making new recipes. Here is one of the few I came up with. I honestly love the tangy and citrus flavors of this pasta from the capers and lemon juice. The extra crispy bed of kale just amps up the texture of the dish so much.


  • 1 bunch kale
  • 2 tbsp capers
  • ½ lemon
  • ¼ cup small shrimp
  • 6-8 slices smoked salmon
  • ½ cup cherry tomatoes
  • 1/3 cup white wine
  • ½ box of pasta
  • 3 tbsp olive oil
  • salt & pepper
  • 2 cloves garlic - minced


1. Boil a pot of water and prepare the pasta by cooking it to al-dente. I used angel hair, which took about 15 -20 minutes to cook on a slow stove. Sprinkle some salt into the water while boiling. When done, drain the water, and mix in 1 tbsp of olive oil and toss.

2. In a pan, heat up 0.5 tbsp of olive oil, the minced garlic and saute. Once the garlic browns, add in small shrimp and saute till cooked. Sprinkle on some salt & pepper. Remove the shrimp from the pan.

3. Using the same pan, add in the rest of the olive oil. Then, add in halved cherry tomatoes and saute for about 3-5 minutes. Then, add in chopped capers and saute. Squeeze in some lemon juice. (If you don’t like it too citrus, use less lemon juice!)

4. Add about ½ cup of water and let it simmer. Add in the wine and mix well. Let it cook for a few minutes and add the shrimp back in to the sauce. Season the sauce with salt and pepper.

5. Add in a few slices of smoked salmon and sear it quickly. Add in the pasta and toss well with the sauce.


1. Rinse the kale well under cold water. Then pluck the leafy parts off the stem and place onto a baking pan.

2. Sprinkle on salt and olive oil, coat well. Then bake at 300'F for about 30 minutes until they crisp.

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Tonight I cooked salmon over an open grill, with the skin peppered and seasoned with paprika, garlic, dill, a dash of rosemary, and a splash of lemon.

Sear the outside at a blazing 425 degrees for under five minutes, until the skin glazes over. Then pull back the heat to 350 degrees for 20 minutes. Continue cooking until the meat flakes apart. Serve with asparagus, potatoes, or sauteed vegetables.


Ginger Soy Glazed Salmon (CC)! This recipe is really easy and the fresh salmon definitely makes a difference! Slow cooking the salmon creates a really butter-like fish that just melts in your mouth!! Since I first made it, I’ve been going crazy from how good it is!!
please like and reblogs are always appreciated! :)