My Minis + ME

This citrus salmon is the perfect start to a spring meal. We paired it alongside this spring pasta salad and a side of asparagus for a delicious meal from the garden! Ingredients: 2 pounds salmon, de-boned 2 tablespoons olive oil  ¼ cup brown sugar  ¼ cup coconut aminos 1/4 cup honey  5 cloves garlic (minced) 2 tablespoons stone ground mustard  Zest of one orange  Juice of one lemon  Juice of one orange Instructions: Line a baking sheet with aluminum foil and put fish in with skin side down. Make a shallow bowl around the salmon with the foil. Sprinkle with salt and pepper. Whisk together in a medium bowl all the ingredients except butter. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal. Let marinate in refrigerator for one hour. Remove fish from refrigerator and preheat oven to 350 degrees . Transfer the dish to the oven and bake for about 20-25 minutes.  Remove foil and baste the salmon...

This fresh tasting pasta salad has just a hint of lemon for fresh taste that's a perfect pair with most any main dish! We paired this along side this citrus salmon . It was a perfect meal to get ready for spring!  Ingredients: 1/2 pound (about 2 cups) dry pasta 3/4 cup mayonnaise 1 teaspoon mustard 1 teaspoon lemon zest 1/3 cup chopped green onions (whites and greens) 2 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh dill (or 1/2 teaspoon dried dill) Salt Freshly ground black pepper Instructions: Salt water and boil the ditalini pasta according to package directions. Remove from heat, drain and rinse. Mix in a large bowl: mayonnaise, mustard, lemon zest, green onions, parsley and dill. Reserve about 1/4 cup of sauce mixture. Mix in the cooked pasta while it is still warm. Add salt and freshly ground black pepper to taste. Chill for at least 2 hours. As the macaroni sits the mayonnaise will be absorbed, before serving ad in the reserved sauce.