Tuscan Butter Scallops

Appetizer · Dinner

Tuscan Butter Scallops

Sea scallops with a creamy garlic-butter sauce, cherry and sun-dried tomatoes, spinach, dried herbs, and Parmesan.
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Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
6 people

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About this recipe.

Sea scallops in a creamy garlic-butter sauce with cherry tomatoes, sun-dried tomatoes, spinach, dried herbs, and Parmesan.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1½ Lbs Sea Scallops (thawed if frozen, side muscle removed)
  • Kosher Salt (to taste)
  • 4 Tbsp. Butter (unsalted, divided)
  • 1 Medium Yellow Onion (finely chopped)
  • 4 Cloves Garlic (finely chopped)
  • 1 tsp. Dried Basil (dried)
  • 1 tsp. Dried Oregano
  • ½ Cup White Wine (dry)
  • 1½ Cups Cherry Tomatoes (halved)
  • 1 7-oz jar Sun-dried tomatoes (oil-packed, drained and cut into strips)
  • 1 Cup Heavy Cream
  • 1/2 Cup Parmesan Cheese (finely grated)
  • Ground Black Pepper (to taste)
  • 5 oz Baby Spinach
  • Parsley (chopped, for serving)

The cooking plan

How to make Tuscan Butter Scallops.

  1. Thaw frozen scallops overnight in the refrigerator. Remove any tough side muscles and pat the scallops very dry. Season lightly with salt. In a large skillet over medium heat, melt 2 tablespoons butter. Cook scallops in a single layer, in batches if needed, about 3 minutes on the first side and 2 minutes on the second, adjusting for their size. They should be opaque and firm throughout; a thermometer inserted sideways into a thick scallop should read 145°F. Transfer to a clean plate.

  2. Melt the remaining 2 tablespoons butter in the skillet. Add onion and a pinch of salt; cook about 4 minutes, stirring, until softened. Add garlic, dried basil, and dried oregano and stir for about 1 minute. Pour in the wine and simmer until reduced by about half.

  3. Add the cherry tomatoes and cook until softened and beginning to release their juices, about 3–5 minutes. Stir in the drained sun-dried tomatoes and cream. Bring to a gentle simmer, then reduce the heat to low and stir in Parmesan until melted. Avoid a hard boil. Taste and adjust salt and pepper.

  4. Stir in the spinach over low heat until wilted. Return the cooked scallops and their juices to the pan just long enough to warm through. Remove from the heat, sprinkle with chopped parsley, and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Tuscan Butter Scallops

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Sea scallops in a creamy garlic-butter sauce with cherry tomatoes, sun-dried tomatoes, spinach, dried herbs, and Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Appetizer, Dinner
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1½ Lbs Sea Scallops thawed if frozen, side muscle removed
  • Kosher Salt to taste
  • 4 Tbsp. Butter unsalted, divided
  • 1 Medium Yellow Onion finely chopped
  • 4 Cloves Garlic finely chopped
  • 1 tsp. Dried Basil dried
  • 1 tsp. Dried Oregano
  • ½ Cup White Wine dry
  • 1½ Cups Cherry Tomatoes halved
  • 1 7-oz jar Sun-dried tomatoes oil-packed, drained and cut into strips
  • 1 Cup Heavy Cream
  • ½ Cup Parmesan Cheese finely grated
  • Ground Black Pepper to taste
  • 5 oz Baby Spinach
  • Parsley chopped, for serving

Equipment

1 Cast Iron Skillet (For that golden-brown sear on the scallops.)
1 Fish Spatula (Helps you flip delicate scallops without breaking them.)
Chef's knife
1 Chef's knife (For chopping onion, garlic, and tomatoes.)
1 Garlic Press (If you want quick, evenly minced garlic.)
1 Small mixing bowl (To season scallops before cooking.)
1 Paper Towels (For drying scallops thoroughly to achieve a good sear.)
1 Measuring cups and spoons (For accurate seasoning and sauce proportions.)
1 Serving Dish (Showcase the sauce and scallops together beautifully.)
1 Tongs (Handy for turning scallops or tossing spinach into the sauce.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Thaw frozen scallops overnight in the refrigerator. Remove any tough side muscles and pat the scallops very dry. Season lightly with salt. In a large skillet over medium heat, melt 2 tablespoons butter. Cook scallops in a single layer, in batches if needed, about 3 minutes on the first side and 2 minutes on the second, adjusting for their size. They should be opaque and firm throughout; a thermometer inserted sideways into a thick scallop should read 145°F. Transfer to a clean plate.
  2. Melt the remaining 2 tablespoons butter in the skillet. Add onion and a pinch of salt; cook about 4 minutes, stirring, until softened. Add garlic, dried basil, and dried oregano and stir for about 1 minute. Pour in the wine and simmer until reduced by about half.
  3. Add the cherry tomatoes and cook until softened and beginning to release their juices, about 3–5 minutes. Stir in the drained sun-dried tomatoes and cream. Bring to a gentle simmer, then reduce the heat to low and stir in Parmesan until melted. Avoid a hard boil. Taste and adjust salt and pepper.
  4. Stir in the spinach over low heat until wilted. Return the cooked scallops and their juices to the pan just long enough to warm through. Remove from the heat, sprinkle with chopped parsley, and serve promptly.

Notes

Makes six smaller portions. Dry scallops thoroughly and leave space between them in the pan. Use dried basil and oregano as listed, and measure the sun-dried tomatoes as one 7-ounce jar before draining. The 35-minute timing is an estimate and excludes thawing.

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Garlic & Herb Roast Beef

Dinner · Meat & Poultry Mains

Garlic & Herb Roast Beef

Garlic, rosemary and thyme give this round roast a savory crust. A thermometer guides the cooking, and thin slices across the grain make the most of this lean cut.
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Prep
10 minutes
Cook
2 hours
Rest
20 minutes
Total
2 hours 30 minutes
Serves
8 people

Bring it to the table

About this recipe.

Round roast coated with garlic, rosemary and thyme, browned at high heat and finished at a lower oven temperature.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 lb Round Roast (boneless round roast)
  • ¼ cup Extra Virgin Olive Oil
  • 3 Cloves Garlic (minced)
  • 1 Tbsp rosemary (chopped fresh)
  • 1 Tbsp Thyme (chopped fresh)
  • 4 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

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A roast for the dinner table

Start with a brief high-heat roast, then lower the oven temperature. Begin checking the center early so the clock does not decide doneness for you. Allow time to rest before slicing.

Serving and leftovers

Serve thin slices with vegetables and potatoes. Refrigerate leftovers promptly in shallow containers, then reheat gently with a splash of broth to 165°F.

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The cooking plan

How to make Garlic & Herb Roast Beef.

  1. Keep beef refrigerated until preparation. Pat dry. Optional: for a drier surface, place on a rack in a rimmed tray in the refrigerator for 2 hours or overnight, away from ready-to-eat foods.
  2. Heat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt and pepper. Rub over the beef and set on a rack in a roasting pan.
  3. Roast for 15 minutes, then reduce oven to 325°F. Continue roasting, checking the thickest center with a thermometer well before the estimated 2-hour total cooking time. Cook to at least 145°F (63°C) before removing from the oven. Roast shape and starting temperature affect timing; do not judge by color alone.
  4. Transfer to a clean carving board and tent loosely. Rest 15–30 minutes, including at least 3 minutes before cutting. Slice thinly across the grain and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic & Herb Roast Beef

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Round roast coated with garlic, rosemary and thyme, browned at high heat and finished at a lower oven temperature.
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Prep Time 10 minutes
Cook Time 2 hours
Rest 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 lb Round Roast boneless round roast
  • ¼ cup Extra Virgin Olive Oil
  • 3 Cloves Garlic minced
  •  
    1 Tbsp rosemary chopped fresh
  • 1 Tbsp Thyme chopped fresh
  • 4 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

Equipment

Roasting pan — equipment illustration
Roasting pan
Instant-read thermometer
Knife and cutting board
Mixing bowl
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Keep beef refrigerated until preparation. Pat dry. Optional: for a drier surface, place on a rack in a rimmed tray in the refrigerator for 2 hours or overnight, away from ready-to-eat foods.
    4 lb Round Roast
  2. Heat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt and pepper. Rub over the beef and set on a rack in a roasting pan.
    ¼ cup Extra Virgin Olive Oil, 3 Cloves Garlic, 1 Tbsp rosemary, 1 Tbsp Thyme, 4 tsp Kosher Salt, 1 tsp Ground Black Pepper, 4 lb Round Roast
  3. Roast for 15 minutes, then reduce oven to 325°F. Continue roasting, checking the thickest center with a thermometer well before the estimated 2-hour total cooking time. Cook to at least 145°F (63°C) before removing from the oven. Roast shape and starting temperature affect timing; do not judge by color alone.
    4 lb Round Roast
  4. Transfer to a clean carving board and tent loosely. Rest 15–30 minutes, including at least 3 minutes before cutting. Slice thinly across the grain and serve.
    4 lb Round Roast

Notes

Round roast is lean; slice thinly across the grain. Cooking and resting times are estimates, and optional refrigerated surface drying is not included in the total. This recipe does not include gravy. Refrigerate leftovers promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Pesto Chicken & Mushroom Lasagna Roll-Ups

Dinner · Pasta Mains

Pesto Chicken & Mushroom Lasagna Roll-Ups

Pesto ricotta, savory mushrooms and cooked chicken turn lasagna noodles into individual rolls. Garlic Parmesan sauce and melted mozzarella bring the bake together.
5 from 1 vote
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Prep
25 minutes
Cook
50 minutes
Total
1 hour 15 minutes
Serves
8 roll-ups

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About this recipe.

Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR THE MUSHROOMS

  • 8 oz Baby Bella Mushrooms (sliced)
  • 1 Tbsp Butter
  • 1/2 tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper (freshly ground)

FOR THE LASAGNA ROLL UPS

  • 8 Lasagna noodles (regular dried noodles, boiled until pliable according to package)
  • 2 Cups Chicken Breast (fully cooked, shredded or finely chopped; measure after cooking)
  • 1 Cup Mozzarella cheese (shredded)

FOR THE PESTO RICOTTA

  • 8 OZ Ricotta (whole milk)
  • 1 Large Egg
  • ⅓ Cup Basil pesto (your favorite)
  • ¼ tsp Garlic powder
  • 1 Pinch Salt (freshly ground)
  • 1 Pinch Ground Black Pepper (freshly ground)

FOR THE GARLIC PARMESAN CHEESE SAUCE

  • 2 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour (all-purpose)
  • 1¾ Cup Milk (whole milk)
  • ½ cup Parmesan cheese (grated)
  • ½ tsp Garlic powder
  • 1 Pinch Salt (freshly ground, to taste)
  • 1 Pinch Ground Black Pepper (freshly ground, to taste)

FOR ON TOP

  • 1/4 cup Basil pesto (your favorite)
  • 3/4 cup Mozzarella cheese (shredded)

TO GARNISH

  • 1 Pinch Parmesan Cheese (grated)
  • 1 Pinch Fresh basil (cut into ribbons; optional garnish)

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Prepare the noodles before rolling

Use regular lasagna noodles, boiled until flexible. Lay them separately on a lightly oiled tray, then divide the filling evenly among all eight. The chicken should already be fully cooked.

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen.

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The cooking plan

How to make Pesto Chicken & Mushroom Lasagna Roll-Ups.

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.

  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.

  3. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.

  4. In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.

  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.

  7. Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It’s perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.

  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Pesto Chicken & Mushroom Lasagna Roll-Ups

5 from 1 vote
Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 roll-ups
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE MUSHROOMS
  • 8 oz Baby Bella Mushrooms sliced
  • 1 Tbsp Butter
  • ½ tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE LASAGNA ROLL UPS
  • 8 Lasagna noodles regular dried noodles, boiled until pliable according to package
  • 2 Cups Chicken Breast fully cooked, shredded or finely chopped; measure after cooking
  •  
    1 Cup Mozzarella cheese shredded
FOR THE PESTO RICOTTA
  •  
    8 OZ Ricotta whole milk
  • 1 Large Egg
  •  
    ⅓ Cup Basil pesto your favorite
  • ¼ tsp Garlic powder
  • 1 Pinch Salt freshly ground
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE GARLIC PARMESAN CHEESE SAUCE
  • 2 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour all-purpose
  • 1¾ Cup Milk whole milk
  • ½ cup Parmesan cheese grated
  • ½ tsp Garlic powder
  • 1 Pinch Salt freshly ground, to taste
  • 1 Pinch Ground Black Pepper freshly ground, to taste
FOR ON TOP
  •  
    ¼ cup Basil pesto your favorite
  •  
    ¾ cup Mozzarella cheese shredded
TO GARNISH
  • 1 Pinch Parmesan Cheese grated
  • 1 Pinch Fresh basil cut into ribbons; optional garnish

Equipment

Large skillet
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.
    8 oz Baby Bella Mushrooms, 1 Tbsp Butter, 1/2 tsp Thyme, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.
    8 Lasagna noodles
  3. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.
  4. In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.
    8 OZ Ricotta, 1 Large Egg, ⅓ Cup Basil pesto, ¼ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
    8 oz Baby Bella Mushrooms, 1 Cup Mozzarella cheese, 2 Cups Chicken Breast
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.
    2 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour, 1¾ Cup Milk, ½ cup Parmesan cheese, ½ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  7. Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It's perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.
    1/4 cup Basil pesto, 3/4 cup Mozzarella cheese, 1 Pinch Parmesan Cheese
  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.
    1 Pinch Fresh basil, ½ cup Parmesan cheese

Notes

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen. Use fully cooked chicken and regular boiled lasagna noodles. Eight roll-ups is the batch yield; portions may vary. Refrigerate promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Sautéed Asparagus with Garlic and Cherry Tomatoes

Side Dishes

Sautéed Asparagus with Garlic and Cherry Tomatoes

Tender-crisp asparagus and softened cherry tomatoes with garlic and olive oil. Cut the asparagus into bite-size pieces for quick, even cooking.
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Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Serves
4 side portions

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About this recipe.

Tender-crisp asparagus and softened cherry tomatoes with garlic and olive oil. Cut the asparagus into bite-size pieces for quick, even cooking.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Tbsp Olive oil
  • 1 Tbsp Garlic (finely minced)
  • 1 cup Cherry Tomatoes (rinsed, cut in half)
  • 1 lb Asparagus (woody ends trimmed; cut into 2-inch pieces)
  • Salt (to taste)
  • Ground Black Pepper (to taste)
  • 2 tbsp Parmesan cheese (optional, finely grated)

Cut for even cooking

Trim away woody ends and cut the asparagus into bite-size pieces. Thick stalks take longer than slender ones, so use tenderness as your guide.

Finish with garlic

Start the asparagus first, soften the tomatoes next and add the garlic near the end. This keeps the garlic fragrant without leaving it in a hot skillet for the full cooking time.

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The cooking plan

How to make Sautéed Asparagus with Garlic and Cherry Tomatoes.

  1. Trim the woody ends from the asparagus and cut the spears into 2-inch pieces. Halve the cherry tomatoes and mince the garlic.

  2. Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally. Thicker stalks may need a little longer; lower the heat if they brown too quickly.

  3. Add the tomatoes and cook for 2–3 minutes until they soften and release some juice. Stir in the garlic and cook for another 30–60 seconds, stirring so it does not burn. The asparagus should be tender-crisp; cook a little longer if needed.

  4. Season with salt and black pepper. Transfer to a serving dish and add the optional Parmesan. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sautéed Asparagus with Garlic and Cherry Tomatoes

No ratings yet
Tender-crisp asparagus and softened cherry tomatoes with garlic and olive oil. Cut the asparagus into bite-size pieces for quick, even cooking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 side portions
Course: Side Dish
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Tbsp Olive oil
  • 1 Tbsp Garlic finely minced
  • 1 cup Cherry Tomatoes rinsed, cut in half
  • Fresh green asparagus spears1 lb Asparagus woody ends trimmed; cut into 2-inch pieces
  • Salt to taste
  • Ground Black Pepper to taste
  • 2 tbsp Parmesan cheese optional, finely grated

Equipment

Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Trim the woody ends from the asparagus and cut the spears into 2-inch pieces. Halve the cherry tomatoes and mince the garlic.
  2. Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally. Thicker stalks may need a little longer; lower the heat if they brown too quickly.
  3. Add the tomatoes and cook for 2–3 minutes until they soften and release some juice. Stir in the garlic and cook for another 30–60 seconds, stirring so it does not burn. The asparagus should be tender-crisp; cook a little longer if needed.
  4. Season with salt and black pepper. Transfer to a serving dish and add the optional Parmesan. Serve immediately.

Nutrition

Serving: 8ozCalories: 63kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 7mgPotassium: 319mgFiber: 3gSugar: 3gVitamin A: 1042IUVitamin C: 16mgCalcium: 35mgIron: 3mg

Notes

Timing: Asparagus thickness affects cooking time. Cut very thick spears into smaller pieces or allow a few extra minutes.
Variation: Parmesan is optional. Without it, check the other ingredients and your own dietary needs rather than assuming a certification.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Optional Parmesan contains milk.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Baked Salmon with Feta and Spinach Stuffing

Dinner · Seafood Mains

Baked Salmon with Feta and Spinach Stuffing

Thick salmon fillets hold a filling of fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs. Scallion greens and red pepper flakes finish the baked fish.
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Prep
20 minutes
Cook
25 minutes
Total
45 minutes
Serves
4 people

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About this recipe.

Salmon fillets filled with fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs, then baked and finished with scallion greens.

Baked Salmon with Feta and Spinach Stuffing

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 oz Cherry tomatoes (seeded, chopped)
  • Kosher Salt (1/4 tsp for draining tomatoes, plus a little for seasoning fish to taste)
  • 2 Tbsp Extra Virgin Olive Oil (divided)
  • 3 Cloves Garlic (finely chopped)
  • 2 Scallions (green and white parts separated, sliced)
  • 5 oz Fresh Spinach (chopped)
  • 2 Tbsp Thyme (fresh leaves, chopped)
  • 2 Tbsp Greek Yogurt (plain whole milk)
  • ¼ tsp Coriander (ground)
  • ¼ tsp Cumin (ground)
  • 2 oz Feta (crumbled, divided)
  • 24 oz Salmon filets (raw, four 6-ounce thick center-cut fillets; thawed if frozen, pin bones removed)
  • ½ tsp Crushed Red Pepper Flakes (crushed)

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Drain the filling well

Press excess moisture from the cooked spinach and let the salted tomatoes drain. Choose thick fillets, leave the far side of each pocket intact, and check the filling with a thermometer after baking.

Adapted from Brooke Caison at Delish.

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The cooking plan

How to make Baked Salmon with Feta and Spinach Stuffing.

  1. Heat the oven to 400°F (200°C). Toss the chopped cherry tomatoes with 1/4 teaspoon salt in a fine-mesh strainer. Let drain for 5 minutes.

  2. Heat 1 tablespoon oil in a large ovenproof, broiler-safe skillet over medium heat. Stir in garlic and white scallion parts for about 1 minute. Add spinach and fresh thyme; cook about 3 minutes until wilted. Transfer to a strainer, cool briefly, and press out excess liquid. Wipe out the skillet and place it in the oven to heat.

  3. Combine the drained tomatoes and spinach mixture with Greek yogurt, coriander, cumin, and half the feta. Stir until evenly mixed.

  4. Pat the four salmon portions dry and season lightly with salt. Cut a pocket into the thick side of each fillet, keeping the opposite side and skin intact. Divide the filling among the pockets without packing it tightly.

  5. Carefully remove the hot skillet using oven mitts and add the remaining 1 tablespoon oil. Set the salmon skin-side down in the pan. Bake about 12–20 minutes as a guide, checking the center of each stuffed pocket with a food thermometer. Continue baking until the filling reaches 165°F (74°C); thickness and filling amount affect the time. If desired, broil briefly for color in the broiler-safe skillet, watching constantly.

  6. Mix the scallion greens, remaining feta, and red pepper flakes. Sprinkle over the cooked salmon and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Baked Salmon with Feta and Spinach Stuffing

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Salmon fillets filled with fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs, then baked and finished with scallion greens.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Lunch, Main Course
Cuisine: Mediterranean
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 oz Cherry tomatoes seeded, chopped
  • Kosher Salt 1/4 tsp for draining tomatoes, plus a little for seasoning fish to taste
  • 2 Tbsp Extra Virgin Olive Oil divided
  • 3 Cloves Garlic finely chopped
  • 2 Scallions green and white parts separated, sliced
  • 5 oz Fresh Spinach chopped
  • 2 Tbsp Thyme fresh leaves, chopped
  • 2 Tbsp Greek Yogurt plain whole milk
  •  
    ¼ tsp Coriander ground
  •  
    ¼ tsp Cumin ground
  • 2 oz Feta crumbled, divided
  •  
    24 oz Salmon filets raw, four 6-ounce thick center-cut fillets; thawed if frozen, pin bones removed
  • ½ tsp Crushed Red Pepper Flakes crushed

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F (200°C). Toss the chopped cherry tomatoes with 1/4 teaspoon salt in a fine-mesh strainer. Let drain for 5 minutes.
  2. Heat 1 tablespoon oil in a large ovenproof, broiler-safe skillet over medium heat. Stir in garlic and white scallion parts for about 1 minute. Add spinach and fresh thyme; cook about 3 minutes until wilted. Transfer to a strainer, cool briefly, and press out excess liquid. Wipe out the skillet and place it in the oven to heat.
  3. Combine the drained tomatoes and spinach mixture with Greek yogurt, coriander, cumin, and half the feta. Stir until evenly mixed.
  4. Pat the four salmon portions dry and season lightly with salt. Cut a pocket into the thick side of each fillet, keeping the opposite side and skin intact. Divide the filling among the pockets without packing it tightly.
  5. Carefully remove the hot skillet using oven mitts and add the remaining 1 tablespoon oil. Set the salmon skin-side down in the pan. Bake about 12–20 minutes as a guide, checking the center of each stuffed pocket with a food thermometer. Continue baking until the filling reaches 165°F (74°C); thickness and filling amount affect the time. If desired, broil briefly for color in the broiler-safe skillet, watching constantly.
  6. Mix the scallion greens, remaining feta, and red pepper flakes. Sprinkle over the cooked salmon and serve promptly.

Notes

Use thick center-cut portions with room for a pocket. Drain the tomatoes and spinach well to keep the filling manageable. The original ingredient amounts and four-serving yield are retained. The FDA Food Code uses 165°F for stuffed fish; check the center of the filling. The 45-minute total is an estimate and can increase for thicker portions. No nutrition calculation is supplied.

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Coconut Curry Salmon

Dinner · Seafood Mains

Coconut Curry Salmon

Salmon fillets meet a coconut milk sauce with red curry paste, shallot, garlic, and ginger. Serve with cooked rice, lime wedges, and cilantro to catch the sauce.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Salmon fillets with a coconut milk sauce flavored with red curry paste, shallot, garlic, ginger, and lime.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 16 oz Salmon filets (raw; four 4-ounce portions, thawed if frozen and pin bones removed)
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1 Tbsp Vegetable oil
  • 1 Shallot (thinly sliced)
  • 1 Tbsp Red curry paste
  • 2 Cloves Garlic (minced)
  • 1 tsp Ginger, Fresh (minced)
  • 14 oz Coconut milk (canned, unsweetened; full-fat preferred)
  • 1 Tbsp Sriracha
  • 1 Tbsp Fish sauce
  • Rice (cooked, for serving; as needed)
  • 1 Lime (Cut into wedges)
  • Fresh Cilantro (chopped, for serving; to taste)

Jump to Recipe

Warm the cooked fish gently

Cook the salmon to its thermometer endpoint, then set it aside while the sauce simmers. Return it briefly to warm through so it stays in intact portions.

Adapted from Makinze Gore at Delish.

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The cooking plan

How to make Coconut Curry Salmon.

  1. Pat the salmon dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook skin-side down if skin-on, about 4–5 minutes, then turn carefully and cook until the thickest part reaches 145°F (63°C). Timing depends on thickness; check early. Transfer to a clean plate.

  2. In the same skillet over medium heat, cook the sliced shallot for about 3 minutes, stirring, until softened. Add red curry paste, garlic, and fresh ginger. Stir for about 1 minute, reducing the heat if they begin to brown too quickly.

  3. Whisk in the coconut milk, Sriracha, and fish sauce. Bring to a gentle simmer and stir for 3–5 minutes until slightly reduced. Return the already-cooked salmon and warm gently for about 1 minute, spooning sauce over it. Serve as soon as the fish is warm.

  4. Divide cooked rice among plates as desired. Add the salmon and coconut curry sauce, then finish with lime wedges and chopped cilantro.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Coconut Curry Salmon

No ratings yet
Salmon fillets with a coconut milk sauce flavored with red curry paste, shallot, garlic, ginger, and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Southeast Asian, Thai
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    16 oz Salmon filets raw; four 4-ounce portions, thawed if frozen and pin bones removed
  • Kosher Salt to taste
  • Ground Black Pepper to taste
  • 1 Tbsp Vegetable oil
  • Whole, halved and chopped pink shallots1 Shallot thinly sliced
  •  
    1 Tbsp Red curry paste
  • 2 Cloves Garlic minced
  • Fresh ginger roots with a cut piece showing the yellow interior1 tsp Ginger, Fresh minced
  •  
    14 oz Coconut milk canned, unsweetened; full-fat preferred
  • 1 Tbsp Sriracha
  • Amber fish sauce in a clear glass pouring bottle and prep bowl1 Tbsp Fish sauce
  •  
    Rice cooked, for serving; as needed
  • 1 Lime Cut into wedges
  • Fresh Cilantro chopped, for serving; to taste

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the salmon dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook skin-side down if skin-on, about 4–5 minutes, then turn carefully and cook until the thickest part reaches 145°F (63°C). Timing depends on thickness; check early. Transfer to a clean plate.
  2. In the same skillet over medium heat, cook the sliced shallot for about 3 minutes, stirring, until softened. Add red curry paste, garlic, and fresh ginger. Stir for about 1 minute, reducing the heat if they begin to brown too quickly.
  3. Whisk in the coconut milk, Sriracha, and fish sauce. Bring to a gentle simmer and stir for 3–5 minutes until slightly reduced. Return the already-cooked salmon and warm gently for about 1 minute, spooning sauce over it. Serve as soon as the fish is warm.
  4. Divide cooked rice among plates as desired. Add the salmon and coconut curry sauce, then finish with lime wedges and chopped cilantro.

Notes

The original 16 ounces of salmon and sauce ingredient amounts are retained. Yield is an estimate of four modest servings with rice. Rice cooking time is not included. Curry paste and fish sauce vary in salt and heat, so season the fish lightly. Times are estimates; use the thermometer endpoint for the fish. No nutrition calculation is supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.