Spicy Baked Salmon and Green Beans

Yes, yes, yes. I’m still in the process of trying to figure out what to do with this blog. Yikes! I need to carve myself out a brainstorming session so I can get some order and actionables! Promise to keep everyone updated. :)  In the meantime, here’s a couple recipes I whipped up last night from dinner.  Both I found of my BigOven iPhone App.  That thing is honestly a lifesaver!  Enjoy!


Spicy Baked Salmon


  • 500 grams 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


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.


Sauteed Green Beans with Garlic and Herbs


  • 1 tablespoon Unsalted butter softened
  • 3 cloves Garlic minced or pressed
  • 1 teaspoon Fresh thyme chopped
  • 1 teaspoon Olive oil
  • 1 pound Green Beans ends snapped off and cut into two inch pieces
  • Salt
  • Black pepper ground
  • 1/4 cup Water
  • 2 teaspoon Lemon juice
  • 1 tablespoon Fresh parsley chopped


Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat until just smoking.  Add beans, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally until spotty brown, 4 to 6 minutes. Add water, cover and cook until beans are bright green and crisp, about 2 minutes. Remove cover, increase heat to high and cook until water evaporates, 30-60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned and beginning to wrinkle, 1-3 minutes longer.  Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper.  Serve immediately.


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