Why you’ll love braised white beans

Braised white beans are incredibly cozy, comforting, and nutritious.

• Braising white beans, creates a naturally hearty and creamy sauce without adding heavy cream.
• It can be made with pantry staples like canned beans and broth, which make it easy to pull together, and packed with plant-based protein and dietary fibre. 
• And it’s the perfect base for any flavour you’re going for, simply add aromatics, herbs and spices of choice. 

What does it mean to braise beans?

Braising beans is simply cooking them slowly in a small amount of liquid. First, you sauté the aromatics, think onions and garlic. Then, you add the beans and broth to simmer gently. This process creates a rich, thick sauce. The skies the limit for flavour combinations making this method a versatile go to for regular use.

What’s the best way to cook white beans?

The best way to cook white beans depends on whether you are using canned or dried beans, but both methods benefit from simmering with aromatics, herbs and spices to maximize flavour and texture.

• Canned Beans: These are the ultimate time-saver. Because they are already cooked, you can braise them, add them to soups or stews or your dish of choice. 
• Dried Beans: To cook dried white beans perfectly, soak them in salted water overnight (or quick-soak for 1 hour). Place the drained beans in a pot, dutch oven or slow cooker, cover with 2 inches of water or broth, and add aromatics like garlic, onion, and a bay leaf. Simmer (do not boil) on the stovetop for 45 to 90 minutes (or cook on low in a slow cooker for 6 to 8 hours) until tender, adding extra salt only at the very end to keep the skins soft.
  • Dried beans generally come in 15-ounces cans. To get roughly two 15-ounce cans of cooked beans for this recipe, measure out 10-12 ounces of dried beans. 

Ingredients needed for this recipe

Extra-virgin olive oil: Adds a rich flavor base and healthy fat.

Canned butter beans: Provides protein, absorbs flavours and creates a creamy base.

Yellow onion: When cooked down is sweet and adds depth to the soup base. 

Fennel: A crisp bulb vegetable, with a mild anise (licorice) flavour. The something special.

Seasonings (garlic cloves, Kosher salt, ground pepper, dried oregano, red-pepper flakes, fresh thyme): A blend of herbs, and spices that create warmth, earthiness, and a touch of heat.

Chicken broth: The liquid base that ties all the flavors together, easily swapped for vegetable stock. 

Lemon juice: A tablespoon of lemon juice brightens the heavy flavours and balances the richness.

Freshly grated parmesan cheese & rind: Adds a salty, savory finish, simmering the rind directly in the broth bring out a deep flavour. You can also swap out for pecorino romano if that what you have on hand. 

Are white beans just cannellini beans?

No, cannellini beans are just one specific type of white bean. “White bean” is only a category. The most common “white beans” are:

• Cannellini – best for salads, minestrone soup and braising.
• Butter bean – best for creamy side dishes and braising.
• Great Northern – best for soup and stew.
• Navy – best for baked beans, chowders and thickening purees.

Tips and tricks

Braised beans are a simple dish, so we like to focus on the basics – texture and big flavour.

• Use canned beans to cut down on kitchen time. 
• Make sure you sweat (cook) the fennel and onions until they are translucent. Add the garlic only after this point so it doesn’t burn (burnt garlic turns bitter). 
• Simmer uncovered, so the sauce can naturally thicken. 
• ‘Bloom’ the spices, by adding the dried or fresh herbs (stems included) and spices to the pot before adding the liquid to bring them to life.

Variations and substitutions

You can easily change up this braised white bean recipe depending on what you have in your pantry or your dietary preferences.

Protein: Try adding browned Italian sausage, crispy bacon or even shredded chicken during the last few minutes and simmer until warmed through. 

Veggies: Add diced carrots and celery along with the onions and fennel for extra sweetness and texture. Or chop kale, baby spinach, or swiss chard and add a couple handfuls of the greens at the end, just simmer until wilted. 

Dietary Swaps: Make it Vegetarian by swapping the chicken broth for vegetable broth. Or make it Vegan by swapping the broth as mentioned above and leaving out the parmesan cheese. 

Toppings: Try adding a herby boost by adding a spoonful of pesto before serving, or a splash of heavy cream for something even more indulgent. Adding toasted nuts of your choice is a great way to add some unexpected crunch. 

Enjoy any taste variation your create with a side of crusty bread, or my Whipped Ricotta Crostini – you’ll thank me later. 

What’s the best seasoning for white beans? 

White beans have a naturally mild flavour, making them the perfect base for mixing and matching seasonings. You can keep it simple with basic aromatics, olive oil and salt and pepper – or you can create big, deep flavour depending on what you’re going for.

To build a simple base, start with essential aromatics like a few garlic cloves, a small yellow onion, leeks, and/or fennel. Next, layer on classic herbs by simmering fresh rosemary, thyme, or bay leaves in the broth, and don’t forget your salt and pepper! For some extra warmth, add one teaspoon red-pepper flakes, fresh cracked black pepper instead of ground, or a dash of smoked paprika.

FAQs

How to store and reheat

Storing

These braised white beans are perfect the next day, let your leftovers cool to room temperature, then store the beans in their cooking liquid using airtight containers. They will stay fresh in the fridge for 3-5 days.

They can also be frozen, just leave about an inch of space at the top of your container, as the liquid will expand when frozen. Frozen braised beans keep for up to 3 months.

Reheating

If using the stovetop, pour the beans and liquid into a saucepan. Heat over medium-low heat, stirring occasionally, until hot. If the liquid has thickened too much, stir in a splash of water or broth. You can also use the microwave, just stir every minute or so while heating. 

More cozy bean recipes to make from the blog

• One Pot Marry Me Butter Beans (30 minute recipe!)
• Quick One Pot White Beans with Tomatoes & Greens
• Sheet Pan Baked Feta Dinner with Vegetables & Beans

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Cozy Braised White Beans with Fennel, Thyme and Parmesan

Warm and comforting, these braised white beans infused with fennel, fresh thyme and topped with Parmesan create a hearty dish perfect for any cozy meal.

Course dinner

Cuisine italian-inspired

Keyword butter beans

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 -3 as a main dish (4 as a side dish)

Author Jess

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 (14-15 ounce) cans of butter beans or any white bean, drained and rinsed
• 1 small yellow onion, diced
• 1 medium head of fennel, cored and diced
• 3 garlic cloves, thinly sliced
• 1 tsp kosher salt plus more to taste
• ½ tsp dried oregano
• 1/8 tsp chili flakes
• 1/2 tsp fennel seeds, crushed
• 2 sprigs fresh thyme
• 4 cups vegetable or chicken broth
• optional: 1 parmesan cheese rind
• 1 tbsp lemon juice
• Freshly grated parmesan cheese
• Ground pepper

Instructions

• Add the olive oil to a dutch oven or heavy bottomed pot over medium heat. When the oil is warm turn to medium-low heat and add the diced onion and diced fennel. Cook for 8-10 minutes, stirring often until the onions and fennel are very tender and starting to turn golden in colour.
• Add the thinly sliced garlic and cook for 1 minute. Add the salt, dried oregano, chili flakes and sprigs of fresh thyme. Stir and cook for 1 minute, until fragrant.
• Pour in the vegetable broth (or chicken broth) and add the parmesan cheese rind (if using) and stir everything to combine. Bring to a simmer over medium-high heat and once simmering, turn to medium-low heat, keeping at a simmer. Cook for 20-25 minutes with the lid off, stirring occasionally, until the broth has reduced by about a third to a half.
• Remove from heat and remove the sprigs of fresh thyme and parmesan rind (if using). Off the heat, stir in the lemon juice. Serve topped topped with lots of freshly grated parmesan cheese and ground pepper.

Notes

• If you don’t have fresh fennel, 1/4-1/2 tsp crushed fennel seeds will enhance the flavour of the beans.
• Cannellini Beans or butter beans are the top choice for making these braised beans. 

The post Cozy Braised White Beans with Fennel, Thyme and Parmesan appeared first on Cooking in my Genes.

Everything you need to know about roasting vegetables

If you think you don’t like vegetables, or you have a picky eater at home – you probably just haven’t tried them roasted. While boiling or steaming can leave veggies on the bland and soggy side, high heat transforms them completely.

Roasting caramelizes their natural sugars, turning simple roots and greens into crispy, savory treats. Whether you want to upgrade your weeknight dinners, prep healthier meals, or impress your guests, mastering the simple art of roasting is the easiest way to make vegetables the best part of your plate. This method will turn even your picky eaters into a veggie fans.

Cutting vegetables for roasting

Root Vegetables 

What is considered a root vegetable? Potatoes, sweet potatoes, carrots, parsnips, and beets. You can also treat hard shelled squash the same way, think butternut squash. They are typically grown in the ground and harder vegetables.

How to prep them: Dice them into uniform, smaller pieces to ensure consistent cooking.

Cruciferous Vegetables 

What is considered a Cruciferous vegetable? Broccoli, cauliflower, Brussels sprouts, and cabbage.

How to prep them: For broccoli and cauliflower, cut their tops into smaller florets, of similar size. Depending on the size of the Brussels sprouts, they can either be roasted whole, or cut lengthways, and roasted cut side down. 

High-Moisture Vegetables

What is considered a high-moisture vegetable? Bell peppers, zucchini, yellow squash, eggplant, mushrooms and cherry tomatoes.

How to prep them: Arrange in a single layer, well spaced, to allow water to evaporate as this will prevent them from steaming vs. roasting.

Aromatics

What is considered an aromatic? White, yellow and red onion, shallots, leeks, and whole garlic cloves.

How to prep them: Peel away the onions papery skins. Cut onions into large chunks, do not separate the layers. Cuts leeks into thick rounds, keeping them circles in tact. Leave the paper skin on your garlic.  

What is the secret to roasting vegetables?

The fundamental secret to roasting vegetables is a combination of high heat, the right amount of oil and lots of space.

High Temperature: Roast at 400F to 425F. 

Lots of Space: Leave clear space between each vegetable piece on the baking sheet. 

Oil: You need enough oil and the right kind of oil. Make sure to use a high-smoke point oil and completely coat each vegetable piece. A good rule is roughly 1-2 tablespoons of oil per pound of vegetables. 

Is it better to roast veggies at 400F or 425F?

The goal of roasting vegetables is crispy edges and tender centres. For general vegetable roasting, 425F is the ideal choice to achieve this. 

The high heat triggers the natural sugars browning on squash and carrots, and creates crispy edges on vegetables like broccoli and cauliflower. 

On the other hand, 400F is a safer choice for more delicate items and denser root vegetables that require more time to cook through without burning. Think peppers or sweet potatoes. This slightly lower temperature also works best if your oven runs hot. 

How I like to make roasted vegetables

Roasting vegetables is one of my year-round favorite ways to cook them. They can make a hearty side dish or be a part of a one sheet pan dinner. There versatility can be seen in my recipes for:

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Check out this recipe

Roasted Cauliflower with Orange Tahini (side dish)

This Roasted Cauliflower with Orange Tahini is a tasty twist on a side dish! Topped with a zesty orange tahini sauce, dates and parsley, yum!

Check out this recipe

Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Check out this recipe

Sage Roasted Potatoes

Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!

Check out this recipe

Tips & tricks for roasting

Roasting vegetables is incredibly simple – but it does require a few rules of thumb. My tried and tested steps below will ensure your veggies come out with perfetly crisp edges and tender centres, which is always the goal when roasting!

Oven and equipment

Preheat the oven: Roast at a high heat, typically between 400F and 450F. High heat quickly evaporates surface moisture to crisp up the edges while cooking the inside until they are tender. 

Use a dark pan: Food browns faster on older, dark-coated or seasoned baking sheets because they absorb and radiate heat much more effectively than shiny, light-colored pans. Even if using parchment paper, the pan does make a difference.

Preparation: washing, cutting and spacing

Dry thoroughly: Moisture is the enemy of a good roast. After washing your vegetables, pat them completely dry with a paper towel. Excess surface water will create steam, essentially steaming the v eggies instead of roasting them.

Even pieces: Chop your vegetables into equal-sized pieces. This ensures they all cook at the same rate, avoiding a mix of burnt and undercooked pieces. 

Maximize surface area: When cutting, try to create flat edges (like slicing Brussels sprouts or potatoes in half). Place those flat sides directly face-down on the baking sheet for maximum contact with the heat. 

Give them space: Do not overcrowd the pan. Arrange your veggies in a single, spaced layer with at least a little breathing room between pieces. If they are piled on top of each other, they will trap steam and turn mushy. Use multiple pans if necessary.

Seasoning and sheet pan placement

Coat, don’t drown: Toss your vegetables in a bowl with oil before spreading them on the pan to ensure every surface is lightly coated. Use an oil with a high smoke point, like Avocado Oil or olive oil, avoid extra-virgin olive oil, which can smoke at high heat. 

Group: Different vegetables have different cooking times. To bake everything evenly on a single pan, you can either group similar items together, and roast on separate baking sheets, or stagger them. Group the following:

• Asparagus, green beans
• Zucchini, bell peppers, cherry tomatoes, mushrooms
• Carrots, potatoes, sweet potatoes, butternut squash, beets

Stagger them: Add them to the pan in stages – starting with your root vegetables first, as they will take the longest, then adding the softer veggies later during the roasting time.

What seasoning is good for roast vegetables?

The holy trinity of seasoning is olive oil, salt and black pepper. It’s simply perfect as is, but also serves as the foundation to let your imagination run wild!

• Always use a high smoke-point oil, like an extra virgin olive oil, avocado oil or ghee, and; 
• use salt and pepper of choice – you can use table salt, kosher or sea salt and ground pepper or freshly cracked black pepper. Whatever you have on hand. 

Try picking a theme:

• Mediterranean: Dried rosemary, thyme, oregano, and garlic powder.
• Smoky & Warm: Smoked paprika, cumin, coriander, and a pinch of cayenne pepper.
• Salty & Savory: Onion powder, garlic salt, and dried dill.

Add a post-roast finish, add right out of the oven:

• A squeeze of fresh lemon juice, lime juice, or a drizzle of balsamic vinegar cuts through the richness of the oil.
• Finely chopped fresh herbs, parsley, cilantro, chives, or basil add a fresh, bright contrast to the charred edges.
• Grated Parmesan cheese, toasted pine nuts, or a drizzle of hot honey brings any vegetable choice to the next level.

Vegetable roasting seasonings for every season of the year

I like to vary my seasoning based on the time of year. Below are some suggestions and jumping off points for you to mix and match, making your roasted vegetable dish your very own.

Spring: Light & Bright

Focus on bright, herbs that complement early season greens and vegetables. Spring veggies that roast well are broccolini, spring carrots, asparagus, radishes and snap peas.

Key Ingredients: Fresh dill, chives, mint, lemon zest, pepper, and a light drizzle of honey.

Summer: Fresh & Zesty

Think high-contrast flavors that cut through the natural sweetness and juices of peak-season veggies. Summer veggies to roast include, bell peppers, green beans, cherry tomatoes, zucchini and sweet corn.

Key Ingredients: Fresh basil, oregano, garlic powder, balsamic glaze, lime juice, and flaky sea salt.

Fall: Earthy & Savory

Use heavier, woody herbs that compliment the deep richness of root vegetables. Fall veggies to roast include brussels sprouts, acorn and butternut squash, cauliflower, beets and sweet potatoes.

Key Ingredients: Fresh rosemary, thyme, sage, smoked paprika, nutmeg, and brown butter.

Winter: Deep & Warming

Lean into the big, bold spice blends that elevate hearty veg. Winter veggies to roast include potatoes, broccoli, parsnips, kale and celery root.

Key Ingredients: Cumin, coriander, cayenne pepper, whole roasted garlic, and a heavy grating of aged Parmesan cheese.

Storing and reheating your roasted vegetables

Roasted vegetables are a great make a ahead addition to your fridge. The hold up really well, are great reheated or cold out of the fridge and make a quick dinner side dish or lunch box addition.

To store your leftover roasted vegetables:

• Let the vegetables reach room temperature before packing them; trapped steam will make them mushy in the fridge.
• Place them in an airtight container or sealable bag.
• Keep in the refrigerator for 3 to 5 days.

To reheat you roasted vegetable leftovers:

• Air Fryer (Best & Fastest): Cook at 375F to 400F for 3 to 5 minutes, shaking the basket halfway through.
• Oven: Spread in a single layer on a baking sheet and bake at 350F to 400F for 5 to 10 minutes until hot and crisp.
• Stovetop (skillet): Warm a small amount of olive oil or butter in a pan over medium heat, add the vegetables in a single layer, and sauté for 3 to 5 minutes, tossing occasionally.
• I don’t recommend the microwave, it will changes the textures and won’t crisp up those edges.

More roast vegetable recipes to love from the blog

• Warm Lentil Harvest Salad with Roasted Vegetables
• Roasted Butternut Squash and Apple Soup
• Easy Sheet Pan Roasted Chicken with Vegetables

The post How to Make Perfect Roasted Vegetables In the Oven appeared first on Cooking in my Genes.

This parsnip soup is the ultimate hearty, cozy, winter meal but made lighter without the use of cream.

Instead, we add white beans for creaminess, just like I do in my broccoli & cheddar soup.

Why you’ll love this parsnip soup

• Seasonal: The soup recipe uses in-season, budget friendly ingredients.
• Plant-Protein: It’s packed with plant-based protein and fibre.
• Dietary needs: It can easily be made vegan and is naturally gluten and dairy-free.

Ingredients & equipment needed

Ingredients

Extra-virgin olive oil: Using a high-quality olive oil will add a richness to this soup.

Yellow onion: This versatile onion will turn soft and sweet when cooked.

Parsnip: This cream-coloured root vegetable looks like a white carrot but has a surprisingly sweeter and more earthy flavour – it is the star!  

Carrots: Turns soft sweet when cooked and complements the parsnip beautifully. 

Granny Smith Apple: This crisp, bright green apples tartness will balance the natural root vegetable sugars.

Garlic Cloves: When sweated down adds savory/sweet element.

Chicken Broth (Vegetable Broth): A flavorful broth that makes a perfect soup base.  

Cannellini or White Navy Beans: These creamy white beans are soft and will absorb all the flavours. Plus, they make the soup creamy without the use of cream!

Seasonings: Kosher Salt (coarse cooking salt), Ground Black Pepper (fresh ground is best), Ground Nutmeg (a little goes a long way), Chili Flakes (adds spicy kick), Dried Thyme and ground cumin (for some warmth).

Garnishes: Fresh Thyme leaves (a hearty and bright addition), Toasted Hazelnuts (adds an earthy crunch)

Equipment

Dutch Oven: A Dutch oven is ideal for making soups as their heavy cast-iron walls provide excellent heat retention and even distribution, allowing your ingredients to simmer gently without scorching.

Immersion or Standup Blender: You can use either an immersion blender or a stand blender to finish this soup beautifully. An immersion blender lets you blend directly in the pot for quick cleanup, while a stand blender provides more power for a smoother texture.

Why use beans in this recipe?

Swapping dairy for white beans in a pureed soup is a simple trick that boosts nutrition without sacrificing texture. And when blended, mild varieties like cannellini or navy beans transform into an incredibly smooth, velvety puree. They also pack a naturally healthy punch!

Why we love these beans!

• They add plenty of protein and dietary fibre
• They blend up like a dream and create a thick, creamy soup without thickeners or dairy
• They keep this soup naturally gluten and dairy-free!

Preparing the vegetables for this soup 

To get the absolute best flavour and texture from this soup, follow the below steps.

• Peel your carrots, apples and parsnips thoroughly. If your parsnips or carrots are really large, cut length ways and remove the centre (the woody centre can be stringy and bitter, and won’t blend well). Be sure to remove all the apple seeds and tough centre, leaving only the apple flesh.
• Chop your carrots, apples and parsnips in uniform pieces – this will ensure they cook at the same rate. 
• Finely dice your onion and garlic, this will cut their cooking time and help them blend into your soup.

Serving suggestions and garnish ideas

To finish off this simple parsnip soup, the skies the limit. You can keep it classic or elevate it something extra special with a variety of toppings. Garnish with intention – Because pureed soup is completely smooth, adding some texture on top is creates balance. I love to mix and match depending on my mood!

Give it some texture by adding:

• Toasted chopped hazelnuts, walnuts, or pumpkin seeds (pepitas), they complement the earthy flavour of the soup.
• Make my homemade croutons, they add the perfect crunch.
• Crumble some crispy bacon bits or fried prosciutto to add a salty touch.

Brighten it up by adding:

• A sprinkle of minced fresh thyme, chives, or microgreens add a fresh pop and bright green color.
• Crispy fried Sage leaves (fry whole sage leaves in olive oil for 5 seconds until crisp).

Make it something surprising by adding:

• A swirl of high-quality extra virgin olive oil, white truffle oil, or smoky chili oil for something unexpected.
• A tiny drizzle of pure maple syrup or a balsamic glaze reduction will complement the fall flavours.

My other favourite combinations

• The Fall Favourite: Toasted hazelnuts + fried sage leaves + a drizzle of maple syrup
• The Savory Classic: Crispy bacon + minced chives + a crack of fresh black pepper
• The Elevated Bowl: White truffle oil + (my) garlic croutons + microgreens

Tips and tricks

Here are my tried and true tips and tricks for texture, flavour and serving your parsnip soup.

Texture

Rinse your beans thoroughly: If using canned white beans, rinse thoroughly under cold running water before adding them to the pot. This ensures a clean flavour and prevents the soup from getting a chalky texture.

Use a high-powered blender: For an ultra-luxurious, restaurant-quality texture, a stand blender will work a bit better than an immersion blender. It depends on what you have on hand and the texture you’re looking for. I go for the immersion blender as its less clean up. 

Please ensure to note: When blending anything hot in a stand blender, remove the center plastic piece of the lid and cover it with a clean dish towel. This allows steam to escape so pressure doesn’t build up and blow the lid off. Which means even more clean-up!

Flavour

Take your time: Ensure your carrots, apples and parsnips are fully cooked, and very tender. Sweat your onions and garlic, letting them cook slowly until sweet and translucent creates a deep savoury foundation that balances the parsnips.

Bloom your spices: When adding spices like nutmeg, black pepper (and anything else you’re going with), toast them directly in the oil with the onions and garlic for a minute or so before adding any liquid. This wakes up the essential oils and deepens the flavour.

Variations and substitutions

Fruit and Vegetables

• You can easily swap Granny Smith apples for Honey Crisp apples, or even a pear if thats whats available.
• The yellow onion can be swapped for a Vidalia or Spanish onion (sweeter) or a white onion (sharper).
• Cannellini or White Navy beans can be swapped out for a Great Northern White bean.

Flavours and Spice

• Stir in 1 tablespoon of yellow curry powder and a pinch of ground ginger while cooking the onions for an middle eastern touch.
• Add a dash of smoked paprika or a chipotle pepper in adobo sauce for a smoky kick.
• Or add fresh sprigs of thyme, rosemary, or a bay leaf while sweating down the vegetables for a deep savoury flavour (remove before adding to the blender). 

How to store and reheat

Storage

Refrigerating: Let the soup cool completely, pour it into an airtight container, and refrigerate for up to 4 to 5 days.

Freezing: This soup freezes beautifully because it contains no dairy. Let the soup cool completely, then pour into freezer-safe bags or containers, leaving an inch of space for expansion, and freeze for up to 3 months. 

Reheating

Important Texture Tip: Because of the natural starches in the beans and parsnips, the soup will thicken significantly as it sits in the fridge or freezer. When reheating, ensure to stir in a splash of broth, water to loosen it back up to your preferred consistency.

Stovetop (recommended): Thaw your frozen soup container overnight in the fridge before reheating. Pour your soup into a pot and heat over medium-low on your stove top, stirring occasionally, until hot. Add extra broth or water to loosen the soup to your preferred consistency.

Microwave: Place a portion in a microwave-safe bowl, cover it with a paper towel, and heat in 1-minute intervals, stirring in between, until hot.

FAQs

More seasonal soups to love from the blog

• Roasted Cauliflower Soup
• Simple Potato Leek Soup
• Easy Chicken Pot Pie Soup

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Creamy Parsnip Soup With Carrots & Apples (No Cream)

Warm up your day with this easy & delicious creamy parsnip soup that perfectly balances sweet and savory flavors in every comforting spoonful.

Course Soup

Cuisine french inspired

Keyword parsnips, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

For the soup

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion chopped
• 1.25-1.5 lbs parsnips, (about 4 medium), peeled and chopped into ½ inch pieces
• 2 medium carrots, peeled and chopped into ½ inch pieces
• 1 granny smith apple, peeled and chopped into ½ inch pieces
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• 1/4 tsp dried thyme
• 1/4 tsp ground cumin
• 1/8 tsp ground nutmeg
• 6 cups chicken broth make it vegetarian with vegetable broth
• 14-15 oz can cannellini or white navy beans, drained and rinsed

Garnishes

• fresh thyme leaves
• toasted chopped hazelnuts
• extra-virgin olive oil

Instructions

• In a large dutch oven or large soup pot, over medium-high heat, add the olive oil. When the oil is hot, turn to medium heat. Add the chopped onion, chopped parsnips, chopped carrots and chopped apple. Sauté for 8-12 minutes, stirring occasionally, until the vegetables are starting to soften and turn golden brown.
• Add the minced garlic, salt, ground pepper, chili flakes, dried thyme, ground cumin and ground nutmeg. Stir and cook for 2 minutes.
• Pour in the broth. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 20 minutes with the lid mostly on, until the vegetables are quite tender.
• Add the white beans and cook for 5 more minutes.
• Remove the pot from the heat and use an immersion blender to blend until well combined and smooth. You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.
• Put back on medium heat for a few minutes and adjust seasoning with more salt and pepper.
• Garnish with fresh thyme leaves, a drizzle of olive oil and toasted chopped hazelnuts and enjoy.

Notes

• You can easily swap Granny Smith apples for Honey Crisp apples, or even a pear if thats whats available.
• The yellow onion can be swapped for a Vidalia or Spanish onion (sweeter) or a white onion (sharper).
• Cannellini or White Navy beans can be swapped out for a Great Northern White bean.
• To make this nut-free, try topping with croutons like in my Roasted Cauliflower Soup

The post Creamy Parsnip Soup With Carrots & Apples (No Cream) appeared first on Cooking in my Genes.

Most weeknights, an easy one pan meal is on our dinner menu.

Easy weeknight dinners make enjoying a delicious and nourishing meal with the whole family much easier.

In this collection of one-pan dinners you’ll find sheet pan meals, one pot pastas, soups and vegetable-forward meals.

Why you’ll love one pan dinner recipes

• Easy cleanup! You just need one pot or one pan for these recipes.
• The cooking time for many of these recipes averages 30 minutes.
• Each easy one pan dinner recipe has tons of flavor!
• Make them any day of the week or even on the weekend.
• You can meal prep ingredients ahead of time which makes the prep time on the recipes super quick.

Some key ingredients you’ll find amongst many of these easy one pan dinners

Proteins: chicken breasts, salmon, butter beans and ground turkey are the main proteins used in these one pan dinner recipes

Vegetables: you can find a variety of colourful vegetables in these one pan dinner recipes like brussels sprouts, bell peppers, zucchini, kale, spinach, tomatoes and asparagus 

Spices: I like to use a mix of dried herbs and spices you can find in your pantry and some fresh herbs to brighten up the dinner recipes as garnishes

Pasta: a variety of pasta shapes that cook in 10-12 minutes works really well in one pot recipes

Gnocchi: store bought, shelf stable gnocchi is one of my favourite ingredients to use for quick one pan dinner recipes – and they also make gluten-free gnocchi!

Sheet Pan and One Pan Dinner Recipes

You only need a large sheet pan for these meals! Everything bakes or roasts on one pan for an easy dinner (and clean-up), any day of the week. You’ll find recipes with chicken, salmon and shrimp!

One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Click here for the recipe

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

Easy One Pan Salmon with Potatoes & Asparagus

For a quick & delicious dinner make this One Pan Salmon! Cooked on one pan with potatoes & asparagus for the easiest weeknight dinner.

Click here for the recipe

One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Click here for the recipe

Mediterranean Inspired Sheet Pan Shrimp with Feta

This easy Sheet Pan Shrimp dinner is cooked in just 30 minutes! With lots of vegetables & shrimp, it's a flavourful dish everyone will love.

Check out this recipe

Easy Sheet Pan Roasted Chicken with Vegetables

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

Click here for the recipe

The Best-Ever Baked Jalapeno Popper Chicken Recipe

Shake up your dinner routine with this jalapeno popper chicken! Creamy, cheesy & with flavors of the classic jalapeno popper appetizer.

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

Sheet Pan Pomegranate Chicken with Brussels Sprouts

This Sheet Pan Pomegranate Chicken is an easy weeknight or festive dinner option! With brussels sprouts & a tangy pomegranate sauce, it's a sure winner.

Click here for the recipe

One Pot Pasta Dinner Recipes

The key to a great one pot pasta recipe is the type of pasta you use! You’ll find the recipes below use pasta shapes that cook in 10-12 minutes, like orzo and linguine, making each dinner recipe come together easily in one pot.

One Pan Creamy Spinach and Artichoke Orzo Bake

This One Pan Spinach & Artichoke Orzo Bake is just like your favourite dip but for dinner! Mix everything in one dish, bake and enjoy!

Click here for the recipe

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Click here for the recipe

Simple and Easy One Pot Sungold Tomato Orzo Pasta

This One Pot Sungold Tomato Orzo Pasta is so easy to make! This recipe is the most delicious way to enjoy sungold tomato season.

Check out this recipe

One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Click here for the recipe

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Make this easy and flavourful One Pot Lemon Orzo Shrimp with pesto in just 30 minutes! A light & delicious meal for a quick weeknight dinner.

Click here for the recipe

Easy One Pot Creamy Lemon Garlic Pasta

This One Pot Lemon Garlic Pasta recipe will help you get dinner on the table in 30 minutes! It's quick and easy to make & packed with flavour!

Click here for the recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Check out this recipe

30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.

Check out this recipe

Easy One Pot Orzo with Tomatoes, Corn & Zucchini

Get this easy one pot orzo with tomatoes corn and zucchini on the table in just 30 minutes! A tasty pasta recipe celebrating summer produce.

Check out this recipe

One Pot Gnocchi Dinners

Shelf-stable gnocchi is a dinner life-saver! You do not need to pre-boil it as it will cook along with the sauces in these one pan dinners.

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Click here for the recipe

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Make this one pan baked gnocchi with Boursin cheese and fresh tomatoes for tons of flavour! A quick & easy dinner for any day of the week.

Click here for the recipe

Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

This 30 minute pepperoni pizza gnocchi is the ultimate comfort food! Made with classic pizza flavours, it's sure to be a fav one pan dinner.

Click here for the recipe

Vegetable-forward One Pot and One Pan Dinners

We love a ‘meatless-Monday’ in our house and these are some of our favourite vegetable-forward dishes that do just the trick.

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Click here for the recipe

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Click here for the recipe

Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Click here for the recipe

Easy One Pot Pasta Primavera (quick 30 minute meal!)

This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.

Click here for the recipe

Easy 30 Minute Chicken Broccoli Stir Fry

A quick chicken stir fry packed with broccoli and peppers! Serve over rice, quinoa or noodles for a complete and easy weeknight meal.

Click here for the recipe

Sheet Pan Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per serving! Perfect for a quick dinner or meap prep lunches!

Click here for the recipe

French Onion and White Bean Soup with Cheesy Toasts

This French Onion Bean Soup is just like the classic but with protein from white beans! Top with cheesy toasts for the best comfort food.

Check out this recipe

Expert tips

• Many of these recipes are great for meal prep too. Simply pack up leftovers in portions OR portion out the entire one pan dinner into 3-4 airtight containers. Store in the fridge for easy lunches or dinners during the week.
• You’ll need a nice large sheet pan and a really great high-sided pot for most of these recipes.
• A lot of these recipes can also be made gluten-free!

how to store these easy one pan dinner recipes

Store leftovers in an airtight container in the fridge for an average of 3 days. 

The post 30 Easy One Pan Dinner Recipes Your Family will Love! appeared first on Cooking in my Genes.

Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer. 

While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.

Why you’ll love this whole grilled halloumi

• Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
• Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
• Easy: Everything in this recipe happens on the grill!

What is halloumi cheese?

Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.

Ingredients needed

Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.

Extra-virgin olive oil: A must for the grill and in the cast-iron skillet

Honey: A touch of honey goes well with the saltiness of the halloumi.

Stone fruit: I like apricots or plums with this grilled halloumi.

Pistachios: Crunchy pistachios are lovely with stone fruits.

Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.

How to Make this Grilled Halloumi Recipe

Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.

Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side. 

Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.

Serve: After about 10-12 minutes, remove from the grill.  Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.

What to serve with grilled halloumi

As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.

As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak. 

As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.

Tips & tricks for grilling halloumi 

Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.

Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.

Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.

Why should I soak the halloumi in hot water?

You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.

How to make crostini to serve with this appetizer

To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

Substitutions and variations

Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.

Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.

Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.

How to store and reheat

Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula! 

Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.

FAQs

 More Summer appetizers to make from the blog

• Easy Baked Feta Appetizer with Tomatoes and Peppers
• Whipped Ricotta with Honey Roasted Plums Appetizer
• Lemon and Fresh Basil Burrata Cheese Appetizer

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Whole Grilled Halloumi with Stone Fruit and Pistachios

Savor the perfect summer bite with whole grilled halloumi, paired beautifully with juicy stone fruits and crunchy pistachios for a flavorful appetizer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword apricot, grilling, halloumi

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 as an appetizer (2 as a main)

Author Jess

Ingredients

• 250-300 grams (8-10 oz) block of halloumi cheese
• 1 tbsp extra-virgin olive oil plus more for drizzling
• 6-8 large apricots (or 4 large plums), pitted and sliced
• 3 tbsp liquid honey
• zest from half a lemon
• 3-4 tbsp chopped pistachios
• pinch of chili flakes
• fresh mint and/or basil leaves
• baguette or other crusty bread for serving

Instructions

• To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
• While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
• After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
  
• In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
• Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
• Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
• Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves.

  Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
  

Notes

• How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• If you don’t have pistachios, try toasted almonds or walnuts.

The post Whole Grilled Halloumi with Stone Fruit and Pistachios appeared first on Cooking in my Genes.

Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable. 

Why you’ll love this creamy zucchini pasta recipe

Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.

Quick: It’s quick to prepare and uses simple ingredients. 

Easy to pair: Pairs beautifully with your protein of choice. 

The only 12 ingredients you will need

• Zucchinis
• Butter
• Onion
• Lemon zest
• Half and half cream
• Pasta
• Freshly grated parmesan cheese
• Garlic powder
• Dried oregano
• Kosher salt
• Ground black pepper
• Fresh basil leaves

How to make a creamy zucchini pasta sauce

Shred & squeeze: Shred the zucchini and squeeze all the excess water 

Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water

Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent

Cook zucchini: Add the prepared zucchini to the pan and season, cook

Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.

Kitchen tools you’ll need

• Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
• Skillet for the sauce
• Large pot for boiling the pasta

How to remove excess water from the zucchini

Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.

Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes

Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can

What goes well with zucchini in a pasta?

Adding a complimentary protein to this dish is simple, try:

Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.

The best pasta for this creamy zucchini sauce

For this zucchini creamy pasta  I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.

Variations and substitutions to customize the recipe

• Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
• Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese. 
• Add veggies: If you’re looking to up the veggie count, my favorites are –
  • Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
  • Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
  • Peas: Sweet green peas add a great texture contrast to the smooth cream.

Storage and reheating tips

Storing leftovers – 

Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.

Reheating –

Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.

Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.  

FAQ’s

More ways to use up extra zucchini

If you’re swimming in zucchini this season, try some of my best zucchini recipes:

A satisfying crowd pleaser: Zucchini and prosciutto pizza

A light patio snack: Zucchini fritters and garlic yogurt dip

A sweet and healthy treat: Zucchini oatmeal breakfast cookies

A quick filling meal: Easy one pot veggie pasta

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How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

Ingredients

• ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
• 3/4 cup reserved pasta water
• 3 tbsp butter
• 1/2 cup diced yellow onion
• 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1 lemon, zested
• 1 cup 10% cream (half and half)
• 1 cup freshly grated parmesan cheese
• Fresh basil, ground pepper to garnish

Instructions

• Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
• Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
• To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
• Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
• Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
• Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
• Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.

Notes

• If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
• You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
• Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

Packed with fresh green veggies, white beans for protein and crunchy walnut, it’s ideal for a Spring or Summer barbecue or meal prep lunches.

Green Goddess Pasta Salad

This Green Goddess Pasta Salad is the side of the Spring & Summer season! Crunchy green veggies pair with pasta, walnuts and white beans and a creamy green goddess dressing. 

Why you’ll love this creamy pasta salad recipe

• Flavorful: Packed with fresh herbs, green veggies and luscious green goddess dressing, you’ll be going back for seconds!
• Versatile: Easy swap out ingredients for your favourite green veggies if desired.
• Make-ahead: You can make this pasta salad ahead of time and enjoy for lunch or dinner.

Ingredients needed

For the green goddess dressing:

• Plain Greek yogurt
• Extra-virgin olive oil
• Fresh dill, basil and mint
• Garlic
• Lemon juice and zest
• Salt and pepper

For the pasta salad:

• Orecchiette pasta
• Feta cheese
• Mini cucumbers
• Walnuts
• Cannellini beans
• Peas (frozen peas defrosted)
• Fresh dill
• Green onions

Tips for making the dressing creamy and flavorful

• Greek yogurt: Use full fat Greek yogurt for the best, creamy dressing.
• Fresh herbs: Fresh herbs like basil, mint and dill are important for the flavor of this dressing. In a pinch, substitute with more of one of the three herbs or whatever you have on hand (cilantro or parsley will work).
• Lemon: Don’t forget the lemon juice and zest in the dressing; it makes the creamy dressing pop!
• Blender: Make sure to use a blender, hand blender or food processor to blend the dressing until well-combined.

Suggestions for fresh herbs to use

Fresh herbs are a must for a green goddess dressing:

• Fresh basil, mint and dill: My favourite herbs to use in this dressing are basil, mint and dill which create a beautiful, bright flavor profile.
• Other herbs: In a pinch, use fresh parsley and/or fresh cilantro if you don’t have enough of one of the other herbs.

Variations and add-ins for customization

• Pasta: If you can’t find orecchiette or prefer to use a different pasta shape, try rotini, farfalle or penne.
• Greens: If you want to up the greens in this pasta salad, add 1 cup of chopped spinach just before serving.
• Nuts: You can substitute the walnuts with sliced or chopped almonds.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Serving suggestions and pairing ideas

• Grilled chicken: Serve with chili lime grilled chicken thighs for a delicious barbecue plate.
• Salmon: Serve as a side to grilled or baked salmon.
• Burgers: We love this as a side to our spicy turkey burgers.
• Ground chicken or turkey: Cook ground chicken or turkey with spices like garlic, salt and pepper. Let cool fully and then serve with or on top of the pasta salad.

Meal prep and storage tips

• Meal prep: Prepare the full recipe and then portion into meal prep containers. Optional: Add a cooked protein of choice. Store in the fridge for up to 3 days. 
• Dressing: Make the dressing a day ahead and store in an airtight container in the fridge. The next day, prep the rest of the recipe, mix with the dressing and enjoy!
• Fridge storage: Make this pasta salad ahead of time and store in the fridge in an airtight container for dinner or barbecue later in the day. Store leftovers in an airtight container for up to 3 days.

FAQs

More salads to make from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Easy Green Summer Chopped Salad (with meal prep tips)
• Kale and Peach Salad with Feta & Toasted Pepitas

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Creamy Green Goddess Pasta Salad (Perfect for meal prep)

This Creamy Green Goddess Pasta Salad is a vibrant dish with fresh herbs & a luscious dressing. Ideal for easy meal prep lunches for the week.

Course dinner, Lunch

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 as a main (6 as a side)

Author Jess

Ingredients

For the creamy green goddess dressing

• ⅔ cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• ¼ cup chopped fresh dill
• 1 cup packed fresh basil leaves
• ¼ cup packed fresh mint leaves
• 2 x small garlic cloves
• ½ lemon, zested
• 2 tbsp fresh squeezed lemon juice, about ½ large lemon
• 3/4 tsp kosher salt
• ¼ tsp ground pepper

For the pasta salad

• 225 grams 8oz / ½ lb dry orecchiette pasta
• ½ cup crumbled feta cheese
• 2 mini cucumbers, halved lengthwise and chopped
• ¾ cup walnuts halves, toasted and roughly chopped
• 398 ml can cannellini beans, drained and rinsed
• 1 ½ cups frozen peas, defrosted
• ¼ cup chopped fresh dill
• 4 green onions, chopped

Instructions

• Cook the pasta according to package directions, to al dente. Rinse with cold water and drain well.
• Make the dressing: With an immersion blender or in a high-speed blender, add all of the dressing ingredients and blend on high until well combined. Set aside.
• Assemble the salad: Once the pasta is mostly cooled, add it to a large bowl along with the crumbled feta cheese, diced cucumbers, walnuts, cannellini beans, frozen peas, fresh dill and chopped green onions. Drizzle the dressing over top of the salad and then toss well to combine. Taste and adjust seasoning with salt and pepper if desired.
• Serve immediately. The salad will keep in the refrigerator for up to 2 days.

Notes

• Pasta: You can substitute with rotini, farfalle or penne if you can’t find orecchiette.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Photography by: Kaeleigh Pugliese

The post Creamy Green Goddess Pasta Salad (Perfect for meal prep) appeared first on Cooking in my Genes.

You need just 4 simple ingredients and 30 minutes in the oven to get this tart on the table.

If you love my asparagus puff pastry recipe or puff pastry cheese twists, you are sure to love this quick tomato tart recipe too!

Why you’ll love this tomato tart recipe

• Simple: You need just 4 simple key ingredients to make this recipe:
• Versatile: Serve in 6 pieces as a light dinner or brunch. Alternatively, cut into 12 small pieces that are more bite-sized.
• Easy: Prep this tart in 10 minutes and bake in 30 minutes!

Ingredients needed

Puff pastry: You will need one butter puff pastry sheet, defrosted, for the base of this recipe. Roll out the sheet of puff pastry so it’s a bit thinner; this will allow the puff pastry to cook quicker.

Boursin cheese: If you’ve never had Boursin before, it’s a very mild soft cheese. I prefer to use the basil & chive flavor, but you could swap that out for the fine herbs & garlic OR cracked pepper flavor.

Tomatoes: Use cherry tomato slices for this tart. Season the tomatoes with a sprinkle of salt and black pepper before you bake the tart. 

Gruyere cheese: Nutty gruyere cheese pairs perfectly with the Boursin cheese and tomatoes.

Garnish:  Fresh basil leaves finish this tart perfectly. Alternatively, you can use fresh thyme leaves or fresh oregano leaves if that’s all you have on hand. Don’t forget some ground pepper or chili flakes too!

Preparing the tomato tart with puff pastry

You can prepare this tomato tart on a large baking sheet or sheet pan so you have room to roll the pastry out slightly. 

Spreading boursin cheese On The Pastry

Before spreading the Boursin cheese on the pastry, make sure it is softened slightly so it’s easier to spread and you have pricked the pastry with a fork. Use the back of the spoon to spread the cheese onto the puff pastry, leaving a 1/2 inch border around the edge. 

Arranging the tomatoes

I like to arrange the tomato slices in a single layer, even rows, for a nice presentation. However, you can use your discretion in how you place the tomatoes. 

Baking instructions

Preheat the oven to 400F.  Once the tart is prepped,  bake for 28-32 minutes or until the edges are a deep golden brown. You want the bottom of the tart to be nicely browned too (gently lift up a corner of the tart to check).

What to serve with a tomato puff pastry tart

• Green salad: A light arugula salad dressed with olive oil and lemon juice is perfect to serve with this tart if enjoying for a light dinner or brunch.
• Appetizers: If serving this as an appetizer, make this Lemon and Fresh Basil Burrata Cheese Appetizer alongside for a nice appetizer spread.
• Eggs: As a brunch dish, the tart would be beautiful alongside scrambled eggs or top a piece of the tart with a sunny side up egg.

Tips & tricks

• Preparation: It’s important to prick the puff pastry with a fork (a technique known as ‘docking’) before layering on the toppings. This ensures you create a route for steam to escape as the puff pastry bakes which allows the pastry to crisp up.
• Slicing tomatoes: Use a sharp knife to slice the fresh tomatoes to ensure thin slices. Use paper towels to put the tomato slices on to absorb an excess moisture before adding to the tart.
• Defrosting: Make sure you give the puff pastry enough time to fully defrost before making this recipe.
• Garnishes: While it is optional, I do recommend topping the tomato tart slices with fresh cracked pepper or chili flakes AND fresh herbs like basil leaves. 
• Cooling: Let the tart cool for at least 5 minutes before serving (you can serve this warm or at room temperature). 

Variations

• Boursin cheese: If you can’t find boursin cheese, you can substitute with 150g softened herb/garlic cream cheese.
• Gruyere cheese: A good substitute for Gruyere cheese is swiss cheese or an old white cheddar cheese.
• Herbs: If you don’t have basil, you can use fresh thyme leaves or fresh oregano leaves if that’s all you have on hand!
• Heirloom tomatoes: Instead of using small cherry tomatoes, use one large heirloom tomato, sliced and then follow the same steps in the recipe. A ripe tomato will give you the best tomato flavor!
• Olives: Add a handful of pitted castelvetrano olives, sliced, to make another delicious variation of this tart recipe.
• Pieces of tart: Cut into 6 rectangles to serve as a light dinner or for brunch. Alternatively, cut into 12 pieces and serve as a bite-sized appetizer.

How to store and reheat

Store:  Leftover pieces of tart can be store in the refrigerator in an airtight container for up to 1 day. 

Reheat: Reheat in the oven at 350F for 5-10 minutes until the crust is crisped up again. I do not recommend reheating in the microwave.

FAQs

More quick puff pastry recipes to make from the blog

• 5-Ingredient Puff Pastry Cheese Twists with Gruyère
• Easy Puff Pastry Asparagus Tart with Gruyere Cheese
• Prosciutto, Sage & Gruyere Puff Pastry Pinwheels

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Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese)

A simple and delicious tomato tart recipe using flaky puff pastry, tomatoes & Boursin cheese. Perfect for a quick appetizer or light meal.

Course Appetizer, brunch, dinner

Cuisine American

Keyword puff pastry, tart, tomatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 pieces

Author Jess

Ingredients

• 1 sheet defrosted frozen puff pastry if the puff pastry comes in a square, roll it out to the approximate desired shape
• 6-8 cherry tomatoes, sliced
• 150 grams (5.2oz) basil & chive Boursin cheese, softened (substitute with fine herbs & garlic OR cracked pepper Boursin Cheese)
• 1 cup freshly grated Gruyere cheese
• Garnishes: fresh basil & chili flakes / ground pepper
• optional: egg wash (1 egg whisked with 1 tablespoon of milk or water)

Instructions

• Preheat the oven to 400F. Remove the Boursin cheese from the fridge and let soften while the oven preheats.
• Set a piece of paper towel on a plate. Slice the cherry tomatoes and add them to the paper towel. Sprinkle a bit of salt and pepper over the sliced tomatoes. Set aside.
• Lay out a sheet of defrosted puff pastry on a parchment lined baking sheet and gently roll out to about 10×12 inch rectangle. (You an also do this on the counter and then move to the baking sheet).

  Use a sharp knife to gently trace a 1/2 inch border around the edge of the pastry. Then, use the tines of a fork to prick the puff pastry sheet all over inside the borders.
  
• Use the back of the spoon to spread the softened Boursin cheese onto the puff pastry, leaving the border clear.
• Sprinkle 3/4 cup of the shredded Gruyere cheese over the Boursin cheese, then layer the tomato slices over the Gruyere cheese. 

  Finally sprinkle the rest of the shredded Gruyere cheese over the tomato slices.
  
• Optional: Make an egg wash by whisking 1 egg with 1 tablespoon of milk or water and brush all of the border edges with the egg wash.
• Bake the tart for 28-32 minutes or until the edges are a deep golden brown and the bottom of the tart is nicely browned too (gently lift up a corner of the tart to check).
• Let the tart cool for at least 5 minutes before garnishing with fresh basil leaves and ground pepper or chili flakes.

  Cut into 6 pieces to serve as a light dinner or for brunch. Alternatively, cut into 12 pieces and serve as a bite-sized appetizer. (You can serve this warm or at room temperature).

Notes

• Store leftover pieces of tart can be store in the refrigerator in an airtight container for up to 1 day. Reheat in the oven at 350F for 5-10 minutes until the crust is crisped up again. I do not recommend reheating in the microwave.
• Boursin cheese: If you can’t find boursin cheese, you can substitute with 150g softened herb/garlic cream cheese.
• Gruyere cheese: A good substitute for Gruyere cheese is swiss cheese or an old white cheddar cheese.
• Herbs:  If you don’t have basil, you can use fresh thyme leaves or fresh oregano leaves if that’s all you have on hand!

The post Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese) appeared first on Cooking in my Genes.

The whole family will love this sheet pan salmon 

Juicy, burst tomatoes and creamy butter beans pair perfectly with baked tender salmon and a herb and lemon sauce. The herb and lemon sauce is a perfect addition to all of the ingredients on the sheet pan and is easy to make with mostly pantry ingredients. This is a complete meal on one sheet pan!

Why you’ll love this salmon dinner

• Flavorful: Easy to find pantry spices, lemon juice, shallots and tomatoes bring bursts of flavor.
• Quick & easy: This sheet pan dinner is easy to prep in about 10 minutes and cook in under 30. Perfect for busy weeknights!
• Minimal cleanup: The entire meal bakes on one sheet pan for easy cleanup. You just need a single pan or baking sheet!
• Healthy: This is a healthy dinner packed with protein and fiber.

Ingredients you’ll need to make this recipe

For the herb and lemon sauce:

• Pantry spices: Garlic powder, dried oregano, kosher salt, ground black pepper and chili flakes (or red pepper flakes) 
• Extra-virgin olive oil: The base for the sauce.
• Fresh lemon juice: Adds brightness and acidity to the sauce.

For the sheet pan:

• Shallots: Use two small shallots for this recipe. Alternatively, use half of a small red onion, sliced.
• Butter beans: Creamy, buttery beans round out this delicious dinner.
• Tomatoes: Baby tomatoes or cherry tomatoes will work for this sheet pan meal.
• Salmon: Use 4 fillets, about 1 inch thick for even cooking.
• Fresh basil: Elevate this dish by garnishing with fresh basil! 

Tips for the best salmon sheet pan dinner

• High heat: Make sure to cook at 400F on the center rack of the oven. This temperature helps the tomatoes blister and release their delicious juices too.
• Pat the salmon dry: Before seasoning the salmon fillets, pat the salmon fillets with a paper towel to remove extra moisture. This will allow the seasonings to stick to the salmon better.
• Garnish: The fresh basil adds a nice fresh pop of flavor so don’t skip it! If you don’t have basil, other fresh herbs like parsley or dill will be delicious.

Variations, substitutions and serving suggestions for this sheet pan salmon dinner

• Type of salmon: Try coho, wild or chinook salmon fillets (instead of the widely-used atlantic) but make sure to adjust cooking times if the filets are less than 1 inch thick.
• Beans: While butter beans provide a delicious, tender and creamy accompaniment, cannellini beans or chickpeas are a great substitution.
• Salad: There are enough tomatoes and beans on the sheet pan to serve as a full meal, you might want to add some greens along with this dinner. Toss arugula with a drizzle of olive oil and lemon juice for a light side of greens.
• Lemon: Add extra lemon slices on top of each of the salmon filets for more great flavor!
• Dips: Serve the salmon alongside a herb yogurt dip like in my chicken and chickpeas sheet pan OR grab some tzatziki from the grocery store.
• Fresh herbs: I love to garnish this salmon dinner with fresh basil leaves. However, a good substitute is fresh parsley or fresh dill. 
• Onions: If you don’t have shallots, use half of a small-medium red onion instead.

FAQs

How to store and reheat leftover sheet pan salmon

• To store: Store leftovers in an airtight container for up to 2 days.
• To reheat: Reheat gently in the oven on a sheet pan at 325F until warmed through. Alternatively, you can reheat in the microwave on low.

More sheet pan meals to love from the blog

• Easy One Pan Spring Salmon with Potatoes & Asparagus
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Mediterranean Inspired Sheet Pan Shrimp with Feta

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Sheet Pan Salmon Dinner with Butter Beans & Tomatoes

This sheet pan salmon butter with butter beans & tomatoes is a quick & flavorful meal for weeknights! It's packed with protein & fibre too.

Course Main Course

Cuisine Mediterranean-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Equipment

• sheet pan or baking sheet

Ingredients

For the herb and lemon sauce

• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• 1/4 cup extra-virgin olive oil
• 1 large lemon, juiced (about 4-5 tbsp)

For the pan

• 2 small shallots, halved and sliced
• 2 (398ml) cans butter beans, drained and rinsed
• 1 pint baby or cherry tomatoes
• 4 (5-6 oz / 140-170 grams) salmon fillets
• fresh basil leaves for garnish
• lemon wedges for serving

Instructions

• Preheat the oven to 400F.
• Make the herb and lemon sauce: In a small bowl whisk together the garlic powder, dried oregano, kosher salt, ground pepper, chili flakes, olive oil and lemon juice. Set aside.
• To a large sheet pan add the sliced shallots, baby tomatoes and drained and rinsed butter beans. Save 2 tablespoons of the herb and lemon sauce and set that aside for the salmon. Drizzle the rest of the sauce over the shallots, baby tomatoes and butter beans on the sheet pan, and toss everything on the pan to coat well.
• Bake the tomatoes and beans for 15 minutes. Remove the pan from the oven and give everything on the pan a toss. Then, nestle the salmon filets in between the tomatoes and beans. Divide the rest of the herb and lemon sauce evenly between the filets, drizzling on top of each.
• Place the sheet pan back in the oven for 12-18 minutes or until the salmon is cooked through to your desired temperature.
• Serve with extra lemon wedges for squeezing and garnish with lots of fresh basil.

Notes

• Skin-on or skinless salmon filets will work for this recipe.
• If you don’t have fresh basil, fresh dill is also a great garnish.
• This meal is also delicious to make for meal prep lunches!

The post Sheet Pan Salmon Dinner with Butter Beans & Tomatoes appeared first on Cooking in my Genes.

With just 8 simple ingredients, this is an easy way to enjoy salmon for the perfect weeknight meal. It’s ready in just 35 minutes and packed with fresh ingredients like thinly sliced fennel, oranges, garlic, and shallots. 

Once winter really kicks in, I love having a few stand-by meals that brighten up my day. This citrus salmon is just that! It’s filled with bright and zingy flavors like fresh citrus and fennel, and slow roasting the salmon is so simple.

This flaky, buttery salmon is perfect with a brussels sprouts and kale salad, but I also love serving it with quinoa, couscous, or rice. 

Why you’ll love this slow roasted salmon

• Easy: You can prep this slow-roasted salmon recipe in just 10 minutes – there’s not a ton of work.
• Flavourful: By cooking salmon at a lower temperature, you’ll get a more tender salmon dish. No overcooked salmon here!
• Versatile: Great for weeknights but also the ideal dinner party trick to get a restaurant-quality dinner on the table for your guests in not time.

Ingredients needed

Salmon: I’m using a whole piece of salmon, even thickness throughout the filet, with the skin off. If you can’t find a whole filet, swap it out for 1-1.25 pounds of small salmon filets (around 3-4 filets!). You can also swap it out for steelhead trout!

Oranges: I like to use a mixture of navel and blood oranges, but you can use 2 navel oranges if you can’t find any blood oranges.

Shallot: Shallots pair so well with salmon. If needed, swap out the shallot for a ¼ of a large red onion, sliced thin. 

Fennel: Fennel is a divine flavour pairing with the oranges and salmon. As fennel cooks, it softens and provides incredible flavour.

Seasonings: We’re keeping the seasonings super simple since we get so much flavor from the oranges and fennel! You’ll just need kosher salt and black pepper. 

How to make this slow roasted salmon recipe

1. Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
2. Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
3. Transfer the baking dish to the oven and bake for 15 minutes.
4. Thinly slice the other orange and set aside.
5. After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
6. Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
7. Place the baking dish in the oven and bake for 25-35 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
8. Use a spatula or knife to cut servings (don’t worry if they’re not perfect as the salmon will sort of flake as you cut it once cooked).Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Tips for cooking salmon

I recommend cooking the salmon until it reaches an instant read thermometer reaches 130-145°F in the thickest part of the fish. Don’t have a thermometer? Here are a few ways you can check and see if the salmon is cooked!

1. Use a fork at the thickest part of the salmon filet and gently twist to see if it flakes easily.
2. Check the colour of the salmon at the thickest part. It should turn from translucent to opaque.
3. Use a metal cake tester or the tines of a fork to prick the thickest part of the salmon filet. If the tester comes out lukewarm, then it isn’t done yet. If it’s hot, then it’s done! 
4. Cooking time will depend on the thickness of your fillet.

Tips & tricks

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

Common questions

How to store

Store the leftover salmon, fennel and oranges in an airtight container in the fridge for up to 3 days. 

More one-pan dinners to make from the blog

• One Pan Roasted Chicken with Chickpeas and Tomatoes
• Easy One Pan Spring Salmon with Potatoes & Asparagus
• Sheet Pan Baked Feta Dinner with Vegetables & Beans

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Easy Slow-Roasted Salmon with Fennel and Citrus

This Slow-Roasted Salmon with Fennel and Citrus is an impressive dinner with little effort. Everything roasts in one pan for a ton of flavor.

Course Main Course

Cuisine american-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 – 1.25 lb (450-600 grams) whole skinless salmon filet (even thickness throughout the filet if possible for even cooking)
• 1 small fennel bulb, remove fronds (save them), core and thinly slice
• 2 shallots, thinly sliced
• 2 oranges, navel and blood orange
• ¼ cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• Kosher salt and ground pepper
• 1/4 tsp garlic powder
• Optional: garnish with fresh dill instead of the fennel fronds

Instructions

• Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
• Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
• Transfer the baking dish to the oven and bake for 15 minutes.
• Thinly slice the other orange and set aside.
• After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
• Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
• Place the baking dish in the oven and bake for 30-45 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
• Use a spatula or knife to cut servings (don't worry if they're not perfect as the salmon will sort of flake as you cut it once cooked).

  Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Notes

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

The post Easy Slow-Roasted Salmon with Fennel and Citrus appeared first on Cooking in my Genes.