Roasted Broccoli with Parmesan and Walnuts

Roasted Broccoli with Parmesan and Walnuts

2 heads broccoli, cut into small florets (or about 8 cups)

5 cloves garlic, minced

3 Tablespoons olive oil, avocado oil or canola oil

½ tsp salt

Pepper to taste

¼ cup walnuts toasted and chopped, see note below or use the recipe for spicy walnuts

⅓ cup grated Parmesan cheese

Prep the oven: Preheat the oven to 425°F.

Prep the broccoli: Place the florets into a bowl and toss with the garlic, oil and salt and pepper. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Bake: Transfer the sheet pan to the oven and bake for about 20 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once partway through cooking so it bakes evenly.

Finish the dish: Remove the broccoli from the oven and immediately toss with the walnuts and Parmesan cheese. Serve hot.


How to Toast Walnuts

Preheat the oven to 350°F. Place the walnuts on a baking sheet and spread them out into a single layer. Pop them in the oven and toast until browned, stirring occasionally, about 4 to 5 minutes.

How to Cut Broccoli Florets

Hold the broccoli with the stem facing up on the cutting board. Use your knife to make downward cuts, separating the florets from the thick center stem, leaving about 1″ of the stem.

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Baked Garlic and Caper Salmon

Baked Garlic and Caper Salmon

For the best oven baked salmon with a tender texture, cover the salmon as it bakes. The results of this cooking method will remind you of a fine dining experience!

Side dishes that would pair well: Grilled Asparagus, Caesar Salad, Herb Roasted Potatoes, Lemony Herb Couscous, Sugar Snap Peas, Lemon Green Beans, Rice Pilaf, Honey Balsamic Glazed Brussels Sprouts, or a Mediterranean Chickpea Salad.

Wines that would pair well with the salmon are Pinot Noir, an oak-aged Chardonnay, Viognier, White Rioja, White Burgundy, or a White Pinot Noir.

Makes 2 servings

2 (6-ounce) salmon fillets, preferably wild-caught

Salt and fresh ground black pepper

2 Tablespoons unsalted butter

2 teaspoons minced garlic

3 Tablespoons drained capers

Chopped or torn fresh herbs like dill, parsley, or chives

Heat the oven to 325 degrees Fahrenheit.

Season the top of the salmon with salt and pepper.

Add the butter, garlic, and capers to a baking dish. Place into the oven and cook until the butter is melted and bubbling, about 2 minutes. Take the dish out of the oven, tilt the pan so the butter sauce runs to the side, add the salmon fillets and spoon the butter mixture on top.

Cover the baking dish with a sheet of aluminum foil or parchment paper. Bake the salmon, covered, for 15 minutes. Uncover, and check the temperature.

Bake the salmon until an instant-read thermometer reads at least 125 degrees F when inserted into the thickest part. (The USDA recommends cooking fish to an internal temperature of 145 degrees F but most people prefer the taste and texture of salmon less than this.) Watch closely so the fish does not overcook.

Continue to bake, covered, until your desired doneness, 5 to 6 minutes more, depending on how thick the salmon is.

Sprinkle with fresh herbs, and serve with a spoonful of the garlic caper butter on top.

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Grilled Zucchini

Simple and delicious. The grilled zucchini goes with practically anything.

We like to make this when we are on the boat. The zucchini travels and keeps well, it is easy to prepare and we only need a few ingredients that are kept on the boat.

A Note on Balsamic Vinegar

You will get what you pay for and for a good quality vinegar, you will pay a premium. Top-quality balsamic vinegar is labeled as aceto balsamico tradizionale, signifying that the traditional methods from Modena Italy have been used in processing and aging it.

As balsamic vinegar ages, moisture evaporates out, thickening the vinegar and concentrating the flavor. It is this aging process that makes true balsamic vinegar from Modena so expensive. Surprisingly, balsamic vinegar brings out the sweetness of fresh fruits such as strawberries.

Here are a few recommendations that I consider affordable and one that would be a fun splurge!

2 zucchini, sliced about 1/4 inch thickly

Olive oil

Sea Salt or Kosher Salt

Ground black pepper

Balsamic Vinegar

Cut the zucchini into slices. Clean and preheat a grill. Brush the zucchini with oil on both sides and season with sea or kosher salt and freshly ground black pepper. Using tongs, place the zucchini on the hot grill , and cook, 2 to 3 minutes on high covered. Flip and continue cooking 2 to 3 minutes more. Remove from grill when tender. Drizzle with balsamic vinegar.

Make sure to snap a pic and share it with me on Instagram by tagging @MariaFairesRD_Personal Trainer and using #MariaFaires


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