Roasted Salmon with Dill Aioli Sauce

As much as I love all food and certainly am NOT a picky eater, however I can count the amount of fish that I enjoy eating on my one hand alone. Shrimp, scallops, lobster, crab, and sometimes swordfish….are my fishy favorites. So, when I devoured this roasted salmon while taking a fun cooking class with my mom, I was ASTONISHED that I enjoyed it so much. I learned from this chef’s class that when you ROAST salmon (or any fish really) it yields a LESS fishy flavor, rather than when you barbecue fish. She explained that the barbecue actually makes the fishy flavor more pronounced. Fun fishy facts, am I right?! Also, she continued to explain that roasting anything in the oven truly transforms and caramelizes your ingredients to bring out a rich, savory flavor. So, naturally that means when I designed my recipe, I added some tasty roasted butternut squash to sit on a bed of arugula with dill aioli sauce drizzled on top. Mmmm…are you hungry yet?

This roasted salmon dish is the EASIEST AND FASTEST DINNER you will ever make! I promise you that while it is so easy to make, it certainly doesn’t lack in flavor and it’s VERY HEALTHY. Salmon is easily one of the healthiest fish you can eat, so your heart will thank you!! Plus, the best part is…this entire meal can be made under 20 minutes! The salmon cooks within 8-10 minutes, the butternut squash roasts within 15-20 minutes, and you make your dill aioli sauce while the food is roasting! I saved EVEN MORE TIME by buying prewashed and precut butternut squash because TIME IS MONEY, my busy people. Without further discussion, I present to you Roasted Salmon with Butternut Squash and Dill Aioli Sauce! Cue the flute!

The butternut squash is now roasted. It is crisp, yet still tender!
Salt and pepper is all you need to roast these slices of salmon!
Let’s make that tasty, dill aioli sauce!
This creamy, dill aioli sauce makes approximately one cup!
All done, now let’s eat!
Print Recipe
Roasted Salmon with Butternut Squash and Dill Aioli Sauce
A delicious, roasted salmon recipe that will leave you craving more!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings (4 ounces per serving)
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings (4 ounces per serving)
Ingredients
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare two baking sheets, lined with parchment paper.
  3. Evenly place butternut squash onto one of the baking sheets. Lightly drizzle olive oil, salt, pepper, and Italian dried seasoning to preference. Place the baking sheet in the oven for 15-20 minutes, until lightly crisp, but still slightly tender. Check and stir occasionally to prevent burning.
  4. Slice the salmon into 6 even slices. Place onto baking sheet with appropriate spacing and feel for any bones. Then, cover with paper towel to dry out salmon.
  5. Prepare dill aioli sauce by putting garlic cloves, salt, pepper, juice and zest of a lemon, mayonnaise, capers, and fresh dill into a food processor. Pulse until it is smooth. Add more dill, salt, or pepper to taste.
  6. Remove the paper towel from the salmon and place the baking sheet into the oven for 8-10 minutes. Remove from oven once the white stuff is oozing from the salmon to indicate it is done. This white stuff is a coagulated protein, safe to eat.
  7. Plate your arugula first, then top with roasted salmon and butternut squash, and finish with the dill aioli sauce drizzled on top. Serve and enjoy!

Pesto White Pizza

When you want pizza, yet you don’t want to spend hours waiting and cooking your pizza dough to become a crust, you buy a premade pizza crust!! Add ANY fresh, yummy ingredients to your already made pizza crust, and BOOM you have a delicious homemade pizza! Sounds great, right?! If you are enthusiastically nodding your head right now, then you have certainly come to the right site! You get a pizza crust, of course you get a pizza crust, and you do too in the back! *Cue channeling my inner pizza-crust-loving Oprah!*

Personally, I love ANY and EVERY pizza…I simply don’t discriminate against pizza. But, this Pesto White Pizza is the BOMB.COM and SCREAMS summertime if you ask me! It is perfect to eat with your family or share with your friends at a party! Plus, all your loved ones will love that this savory, easy pizza can be made under 30 MINUTES! This Pesto White Pizza features basil pesto (premade from a jar), mozzarella cheese, Parmesan cheese, marinated artichoke hearts, prosciutto, ricotta cheese, fresh minced garlic, and topped with fresh arugula, halved cherry tomatoes, remaining prosciutto, crushed red pepper flakes, and fine ground pepper! This pizza can easily be vegetarian friendly if you substitute the prosciutto with tofu! Let’s get cooking and eating, my Tiny Fork Family! Good thing for commas, or it would sound like I eat my Tiny Fork Family! Cue the electric guitar!!

So far, this is the best premade pizza crust that I have found and it was on SALE!! My budget-loving heart was happy about that!
This premade basil pesto was AMAZING! Yes, I could have made it, but I am all about saving TIME!
I added lots of mozzarella because um…cheese. That’s all I need to say!
Minced garlic from fresh cloves! Trust me DON’T buy the jars of pre-minced garlic, it isn’t as tasty!
The basting brush made adding the basil pesto a BREEZE!
Now, let’s put these BABIES in the oven! YUM!
Immediately out of the oven, add crushed red pepper flakes and fine ground pepper.
Top with arugula, halved cherry tomatoes, and prosciutto!
Print Recipe
Pesto White Pizza
A perfect light, yet savory pizza paired nicely with wine or beer!
Prep Time 10 minutes
Cook Time 15-20 minutes (until cheese is melted and bubbly)
Servings
servings (1/4 crust per serving)
Ingredients
Prep Time 10 minutes
Cook Time 15-20 minutes (until cheese is melted and bubbly)
Servings
servings (1/4 crust per serving)
Ingredients
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mince garlic cloves. Chop prosciutto into thin strips. Chop marinated artichoke hearts into small pieces. Set aside.
  3. Add basil pesto evenly and generously onto both pizza crusts with a basting brush.
  4. Add mozzarella cheese first, then chopped marinated artichoke hearts, strips of prosciutto, and clumps of ricotta cheese equally onto both pizza crusts. Top both pizzas with Parmesan cheese. Set aside a small handful of the prosciutto to top both pizzas once cooked.
  5. Once oven is preheated, place pizzas directly onto the racks for a crisp, lightly golden finish. Cook until cheese is melted and bubbly or between 15-20 minutes.
  6. While pizzas are cooking, chop cherry tomatoes into halves and set aside. Gather your arugula.
  7. Remove pizzas from the oven once done. Top with crushed red pepper flakes and ground pepper. Then, finish with fresh arugula, halved cherry tomatoes, and remaining prosciutto on top! Cut, serve, and enjoy!