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Salmon Dinner For Two

by Pierce Abernathy


for 2 servings

Garlic Smashed Potatoes

  • 12 baby gold potatoes
  • 2 tablespoons
  • ½ teaspoon
  • ½ teaspoon
  • 3 cloves garlic

Herb Crusted Salmon

  • 2 salmon fillets
  • 5 cloves garlic
  • 1 cup
    fresh parsley (10 g)
  • 2 tablespoons
    fresh chives
  • 2 tablespoons
    fresh dill
  • ½ teaspoon
  • ½ teaspoon
  • 2 tablespoons
    olive oil
  • ¼ cup
    lemon juice (60 mL)
  • 1 bunch asparagus
  • parmesan cheese, optional, to taste

Chocolate Peanut Butter Skillet 'Box' Brownie

  • ¾ cup
    brownie mix, prepared (95 g)
  • 2 tablespoons
    vegetable oil
  • 1 egg
  • 1 tablespoon
  • ⅓ cup
    peanut butter (80 g)



  1. For the Garlic Smashed Potatoes - Boil potatoes in a medium pot for 15-20 minutes or until tender.
  2. Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
  3. Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
  4. Bake at 425˚F (220˚C) for 15-20 minutes or until crispy.
  5. Garnish with thyme.
  6. For the Herb Crusted Salmon - In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
  7. Place salmon and asparagus on parchment covered oven tray.
  8. Drizzle with olive oil and garnish with salt and pepper.
  9. Spoon herb mix onto salmon fillets and coat evenly.
  10. Bake at 425˚F (220˚C) for 12-14 minutes.
  11. For the Chocolate Peanut Butter Skillet Brownie - In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
  12. Transfer mix into skillet.
  13. Spoon softened peanut butter into skillet and mix in using a knife.
  14. Bake at 350˚F (180˚C) for 10-15 minutes or until toothpick comes out of the brownie clear.
  15. If desired, garnish with ice cream.
  16. Enjoy!




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