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Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
This delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body ...
The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
3. Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch of oil.
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The cottage cheese-based sauce comes together in a blender or food processor in a few seconds, then simmered to thick, velvety, cheesy perfection before getting tossed with fresh spinach and al ...
On the menu is smoked salmon, Yorkshire pud, beets and asparagus, plus gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki (683 calories). 1–18 18