I had a wonderful Easter! My family came to my little apartment to celebrate, and I made a totally nontraditional Easter feast! I made Salmon in a garlic lemon vinaigrette, pesto potatoes, and a big salad! My mom brought little lemon tarts it was delicious! I felt so fancy. I also made my husband and brother and sister all in their 20s decorate Easter eggs! Hey it was still fun.
Lemon Garlic Salmon
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 small skin-on fresh salmon fillets
Pour vinaigrette on Salmon, and let marinate for 10-15 minutes, then bake at 500 for 15 minutes. Serve and enjoy.
Pesto Potatoes
(I got this from Rachael Ray I love her!)
2 1/2 pounds small red skinned potatoes
Coarse salt
1 cup stock or chicken broth
1 cup prepared store bought pesto
Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve and enjoy.
Lemon Garlic Salmon
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 small skin-on fresh salmon fillets
Pour vinaigrette on Salmon, and let marinate for 10-15 minutes, then bake at 500 for 15 minutes. Serve and enjoy.
Pesto Potatoes
(I got this from Rachael Ray I love her!)
2 1/2 pounds small red skinned potatoes
Coarse salt
1 cup stock or chicken broth
1 cup prepared store bought pesto
Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve and enjoy.
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