Salmon & Potato Skillet

 

Ingredients

• 2 

  cloves garlic, grated or finely chopped

• 1 tsp. 

  crushed red pepper flakes

• 1 tsp. 

  finely grated lemon zest

• 1 tsp. 

  ground coriander

• 1 tsp. 

  ground cumin

• 1/2 tsp. 

  paprika

• 1/3 c. 

  plus 1 tbsp. extra-virgin olive oil

• Kosher salt

• 1 

  (1-lb.) skin-on salmon fillet

• 1 1/2 lb. 

  baby potatoes, halved

• Freshly ground black pepper

• 3/4 c. 

  plain Greek yogurt

• 2 tbsp. 

  chopped fresh dill, divided

• 2 tbsp. 

  chopped fresh parsley, divided

• 2 

  small shallots, sliced into 1/4" rings

• Lemon wedges, for serving

Directions

• 1. Step 1Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack. 
  2. Step 2In a small bowl, combine garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt. Generously season salmon on both sides with salt and place in a shallow container. Pour half of marinade over salmon; set aside. 
  3. Step 3In a large bowl, toss potatoes with 2 teaspoons salt, a few grinds of black pepper, and remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in skillet and roast 20 minutes. 
  4. Step 4Meanwhile, in a small bowl, combine remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt; set aside.
  5. Step 5Remove skillet from oven. Using a spatula, pile potatoes to one side or create a space in the center of skillet. Arrange salmon skin side up next to potatoes. Scatter shallots around salmon. Roast 6 to 7 minutes, flip salmon, and continue to roast until salmon flesh easily flakes and skin is crisp, 2 to 3 minutes more.
  6. Step 6Top with remaining 1 tablespoon dill and 1 tablespoon parsley. Serve with lemon wedges and reserved yogurt sauce alongside.

One-Pan Chicken And Quinoa

 

Ingredients

• 2 lb. 

  (about 6) boneless, skinless chicken thighs

• 1 tsp. 

  chili powder

• Kosher salt

• Freshly ground black pepper

• 1 tbsp. 

  extra-virgin olive oil

• 1 

  small yellow onion, chopped

• 1 

  poblano pepper, seeded and chopped

• 3 

  cloves garlic, minced

• 1 tbsp. 

  tomato paste

• 1 c. 

  low-sodium chicken broth

• 1 

  (14-oz.) can fire-roasted diced tomatoes

• 1 

  (14-oz.) can black beans, drained and rinsed

• 1 c. 

  frozen corn, thawed

• 1 c. 

  dry quinoa

• 1 tsp. 

  cumin

• 1 tsp. 

  dried oregano

• 1/4 tsp. 

  cayenne pepper

• Juice of 1 lime

• 1/4 c. 

  freshly chopped cilantro

• 1 

  avocado, sliced, for serving

• Sour cream, for serving

• 
  

• Directions

  • 1. Step 1Season chicken thighs all over with chili powder, salt, and pepper. 
    2. Step 2In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove chicken from skillet and place on a plate. 
    3. Step 3Reduce heat to medium and add onion and poblano pepper. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies. 
    4. Step 4Pour in broth and scrape up any bits from the bottom of pan. Add tomatoes, beans, corn, and quinoa. Stir in cumin, oregano, and cayenne and season with salt and pepper. Return thighs to skillet. Bring mixture to a boil, then reduce heat and cook, covered, 20 minutes. Remove lid and continue cooking, uncovered, until quinoa is tender and chicken is cooked through, 10 to 15 minutes more.
    5. Step 5Remove chicken from skillet, then stir in cilantro and lime juice. 
    6. Step 6Serve quinoa with chicken, avocado, sour cream, and lime wedges.
    7. 
       

• Lime wedges, for serving

Creamy Steak Fettuccine

 

Ingredients

• Kosher salt

• 12 oz. 

  fettuccine

• 1 lb. 

  sirloin steak

• 2 tbsp. 

  vegetable oil 

• Freshly ground black pepper

• 2 tbsp. 

  butter

• 2 

  cloves garlic, minced

• 2 tbsp. 

  all-purpose flour

• 2 c. 

  milk

• 1/2 c. 

  freshly grated Parmesan

• 1 tbsp. 

  freshly chopped parsley

• 1 1/2 c. 

  halved cherry tomatoes

• 4 c. 

  baby spinach

• 2 tbsp. 

  balsamic glaze (1/3 c. balsamic vinegar simmered for about 10 minutes

Directions

• 1. Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.
  2. Step 2Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak to desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.
  3. Step 3In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes. 
  4. Step 4Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. Add spinach and toss until wilted.  
  5. Step 5Top with sliced steak and drizzle with balsamic glaze.