Herb-crusted salmon and veggies: Get Curtis Stone’s recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat option.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more economical and has a longer shelf life.

fresh dill

🥗Healthier: dried dill

💰Cheaper: frozen dill

Frozen dill retains flavor and is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar is a cost-effective sweetener.

Shave fennel using a Japanese mandolin, making it nice and thin.

Salt the fennel to draw out moisture.

Prepare a pickling solution with 1 part vinegar, 2 parts sugar, and 3 parts water, and bring it to a boil.

Wash the salt off the fennel after salting it, then pour the boiling pickling solution over the fennel and stick it in a jar.

Blanch snap peas in salted boiling water for about 30 seconds.

Make a dressing by mixing honey, olive oil, vinegar, Dijon mustard, and grainy mustard together.

Season the salmon fillets with a tiny bit of salt.

Pop the salmon in the oven at 350 to 375 degrees Fahrenheit for 6 to 10 minutes depending on thickness.

Drizzle the cooked salmon with a bit of olive oil before serving.

Brush the salmon with a little Dijon mustard after it comes out of the oven.

Top the salmon with crispy quinoa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens