Roasted Pecan Salmon Fillets
12-14 oz salmon filet
Salt and pepper to taste
2 tablespoons Dijon coarse mustard
1 tablespoon honey
½ cup finely chopped pecans
1 teaspoon chopped parsley
Wedges of fresh lemon
Sprinkle salmon with salt and pepper. Place the fillet skin-side down in a greased baking dish.
Combine the mustard and honey in a small dish and spread on top of the salmon.
Press the nuts on top of the mustard coating and sprinkle with parsley.
Bake at 400°F 15 minutes or until cooked through. Cut the fillet in half and serve with wedges of fresh lemon.
Italian Green Beans and Potatoes
10 oz Yukon Gold potatoes, peeled and sliced thin
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into one-inch lengths
Salt and pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon red pepper chili flakes
Parboil the green beans in boiling salted water until almost tender, 3-4 minutes, Drain.
Heat oil in a medium skillet over low heat. Add the potatoes and garlic and cook covered until tender and the potatoes are turning golden brown around the edges about 5-6 minutes. Add seasonings, salt, and pepper to taste. Stir in drained beans and saute gently for about 5 minutes over low heat. Serve with the salmon.