Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!

Ingredients in honey glazed salmon

This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:

• Salmon fillets, wild caught if possible
• Olive oil
• Yellow or white miso
• Honey
• Soy sauce
• Rice wine
• Garlic powder
• Ground ginger
• Olive oil, for brushing

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.

Tips for buying salmon

The most important thing when it comes to making this honey glaze salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.

How to cook honey glazed salmon

This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:

• Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
• Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Other methods: baked and grilled

This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:

• Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
• Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.

More salmon recipes

This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:

• Try Brown Sugar Salmon or Honey Garlic Salmon
• Mix up Stuffed Salmon
• Try fan-favorite Salmon Rice Crunch Bowl
• Go for Easy Salmon Bites or Greek Salmon Salad
• Make Grilled Salmon or Pan Seared Salmon

01

Brown Sugar Salmon

02

Honey Garlic Salmon

03

Stuffed Salmon

04

35 Easy Salmon Recipes

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Honey Glazed Salmon

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

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Ingredients

• 1 1/2 pounds salmon fillets, room temperature
• Olive oil, for brushing
• ½ teaspoon kosher salt, plus more for brining
• 2 tablespoons yellow or white miso
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice wine
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground ginger
• Chopped parsley, for garnish (optional)

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Instructions

1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
2. Preheat the broiler to high.
3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish withe parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Broiled
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

You know those recipes where people rave and only you know the secret that it’s actually easy to make? That’s the case with this Creamy Sun Dried Tomato Pasta! There’s major wow-factor to this pasta, which comes together in just 30 minutes. Earthy, fruity sundried tomatoes lend a meaty quality to this easy vegetarian dish, which is bathed in a Parmesan cream sauce. We couldn’t stop raving about each bite!

Ingredients in sun dried tomato pasta

This sun dried tomato pasta comes together in about 30 minutes, with only one ingredient to chop. That’s right, all you need to do is mince garlic! Otherwise, it’s a matter of simmering up a simple sundried tomato cream sauce and boiling a pot of pasta. Here’s what you’ll need:

• Short pasta (we used rigatoni)
• Butter
• Garlic
• Milk
• Flour
• Heavy cream
• Parmesan cheese
• Sun dried tomatoes, packed in oil
• Spinach
• Fresh or dried thyme
• Salt

Got leftover sundried tomatoes? They’re great in this Sundried Tomato Pesto or tucked into a Pesto Grilled Cheese.

Other types of pasta to use

This sundried tomato pasta recipe works with any type of pasta noodle, but we like it best with short cut pasta. Short cut pasta makes it easy to get perfect distribution of sundried tomatoes, spinach, and bites of chewy pasta. However, you’re welcome to make it with long noodles too! Here are a few varieties we’d recommend:

• Rigatoni
• Spirals (fusilli)
• Penne
• Shells (conchiglie)
• Cavatappi
• Orecchiette
• Gemelli
• Gigli
• Spaghetti
• Linguine
• Bucatini

Cook the pasta to al dente

The most important part of this sun dried tomato pasta recipe? Cook your pasta to al dente. Al dente means “to the bite” in Italian, and signifies to cook until it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for making sun dried tomato pasta

Besides cooking your pasta to al dente, here are a few things to note about this sundried tomato pasta:

• If the pasta finishes before the sauce, drain and stir with a drizzle of olive oil. This prevents the pasta from sticking to the pan.
• You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different: it does contain flour as a thickener, but you’ll add it at the end of simmering.
• For a gluten-free version, use cornstarch and GF pasta. There are lots of great brands of gluten-free pasta these days, made from gluten-free flour or legumes like chickpeas.

Protein adders

This sundried tomato pasta is a delicious vegetarian pasta that’s filling and satisfying! However, if you want to add protein it’s very easy to add the following:

• Chicken like chopped grilled chicken or pan-fried chicken (skip step 3 of creating the pan sauce)
• Shrimp like sauteed shrimp
• Salmon like pan seared salmon
• Scallops like seared scallops
• Tofu like crispy tofu

Leftovers and storage info

Sundried tomato pasta tastes the best the day it is made. But unlike many pasta recipes, this one tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat it cold (it’s still good!).

More easy pasta recipes

Love a good pasta? Here are some tasty more pasta recipes that make fast and easy dinner ideas or fun pasta side dishes:

• Make Pasta Pomodoro or Classic Red Sauce Pasta
• Try Pasta alla Norma
• Mix up super simple Easy Garlic Butter Noodles
• For sides, make Orzo Pasta Salad or Bow Tie Pasta Salad

01

Pasta Pomodoro

02

Pasta alla Norma

03

Easy Garlic Butter Noodles

04

Orzo Pasta Salad

This sun dried tomato pasta recipe is…

Vegetarian. For gluten-free, use cornstarch and gluten-free pasta.

Sun Dried Tomato Pasta

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.

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Ingredients

• 8 ounces pasta of any type (we used rigatoni)
• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons fresh thyme or ½ teaspoon dried thyme
• 1 cup milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
• 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
• ¾ teaspoon kosher salt
• 1 tablespoon all-purpose flour

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
2. Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
4. Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Keywords: Sun dried tomato pasta, sundried tomato pasta, creamy sun dried tomato pasta

A Couple Cooks - Recipes worth repeating.

When the air gets a certain chill, there’s a recipe we make on repeat: this Vegetarian Chili! In fact, we’ve made it so often for friends and family, they always request that we make “the chili!” It’s bursting with hearty, smoky flavor, with a savory tomato base loaded with two types of beans, corn, and quinoa. The best part is that it’s beyond simple to whip up: essentially a “dump and stir” recipe! Add cornbread and you’ve got a simple, comforting meal where no one will miss the meat.

Ingredients in this vegetarian chili recipe

Why make this vegetarian chili? Well, a great vegetarian chili goes beyond bean soup. It’s hard to replicate the heartiness of that signature flavor without using meat. But this recipe uses a combination of “secret” ingredients to bring a savory, salty umami: ketchup, mustard, butter and Worcestershire sauce lend a richness and intensity to the flavor. Stirring in smoked paprika at the end adds an irresistible smokiness (it’s our secret weapon when it comes to plant-based dishes).

The recipe was originally inspired by open-fire cooking: we first made it in a pot over an open fire in our backyard! Because of that, it’s seriously easy to put together, a combination of great ingredients that bring massive flavor with little effort. Here’s what you’ll need:

• Onion and garlic
• Olive oil and butter
• Quinoa
• Beans
• Canned fire roasted tomatoes
• Corn
• Ketchup
• Mustard
• Worcestershire sauce
• Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

It’s all in the tomatoes

One other flavor secret to vegetarian chili? It’s all in the tomatoes! You can make this vegetarian chili recipe with any type of canned tomato, but the best option is fire roasted tomatoes. This type of tomato is roasted over an open flame, which infuses a sweet and smoky flavor to the tomatoes. They taste better than standard canned tomato, which can taste flat and bitter.

Can’t find fire roasted tomatoes? San Marzano tomatoes can work in a pinch: this Italian type of tomato has a sweeter flavor right out of the can too. Or, simply use the best canned tomatoes you can find.

Toppings for vegetarian chili

One of the best parts of a vegetarian chili recipe is loading it up with toppings! Once you’ve whipped up a big, steaming pot on the stovetop, assemble your toppings of choice. Here are a few of our favorite options:

• Shredded cheese: Try cheddar, Mexican blend or Monterrey Jack.
• Sour cream: it’s required, in our opinion! For vegan, use Cashew Cream or Vegan Queso.
• Green onion: Onion adds just the right savory flair.
• Cilantro: Fresh cilantro adds an herby nuance.
• Hot sauce: Try a Mexican hot sauce like Cholula.
• Crushed tortilla chips: Add a crunch with crushed tortilla chips.
• Roasted pepitas: Pumpkin seeds also add a salty crunch.
• Pickled onions: Make a jar of quick pickled onions in advance; they add bright color and tangy flavor to chili.
• Pickled peppers: Try pickled jalapeños for a kick!

Variation: make it vegan!

Want to make this vegetarian chili into a vegan chili? Simple use vegan butter or refined coconut oil in place of the butter. Either way, these ingredients add richness and fat, which is important in making a meatless chili taste satisfying. For the topping, use Cashew Cream instead of sour cream.

Sides to serve with chili

Turn this vegetarian chili recipe into a meal by adding a few simple side dishes! Cornbread is an obvious pair with this hearty stew, but there are lots of other options and ideas. Here are some sides to serve with chili:

• Add cornbread or corn muffins
• Pair with Mexican cornbread or vegan cornbread
• Add a green salad like Mexican-style chopped salad or kale Caesar salad
• Pair with fries or sweet potato fries
• Serve over a baked potato or baked sweet potato

Make ahead and storage info

This vegetarian chili works great as a make ahead recipe for meal prep. However, keep in mind that the chili becomes very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Leftovers store for up to 3 days refrigerated. They also freeze well: place in a freezer-safe container and freeze for up to 3 months.

More chili recipes

This vegetarian chili is a family favorite that’s a delicious meatless dinner idea. Here are a few more chili recipes you might enjoy, many of them meatless:

• Try our Ultimate Vegan Chili, full of big flavor
• Opt for Pumpkin Chili, a family favorite
• Mix up this Quick Chili Recipe in 25 minutes or try this Healthy Chili Recipe
• Go for Best Ever Instant Pot Vegetarian Chili

01

Ultimate Vegan Chili

02

Quick Chili Recipe

03

Best Pumpkin Chili

04

3-Bean Healthy Chili Recipe

This vegetarian chili recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Vegetarian Chili Recipe

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6

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Description

This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it’s quick and easy.

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Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• ⅓ cup dry quinoa
• 1 cup water
• 1 (or 2) 15-ounce can black beans, drained* 
• 1 15-ounce can kidney beans, drained
• 2 28-ounce cans diced fire roasted tomatoes**
• 4 tablespoons salted butter (or vegan butter)
• 1 15-ounce can corn (or 1 ½ cups frozen corn), drained
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• 2 tablespoons each chili powder and dried oregano
• 1 tablespoon each garlic powder and cumin
• 1 ½ teaspoons kosher salt
• 1 teaspoon smoked paprika

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Instructions

1. Dice the onion. Mince the garlic.
2. In a large pot or Dutch oven***, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Notes

*Make this recipe with a total of 3 15-ounce cans of beans for an even more filling meal.

**Fire roasted tomatoes are key for the flavor here. If you can’t find them, use San Marzano tomatoes or best quality canned tomatoes. 

***This recipe is easy to cook over an open fire. If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container, but keep out the dry quinoa and add it when cooking.

• Category: Main dish
• Method: Stovetop
• Cuisine: Chili
• Diet: Vegetarian

Keywords: Vegetarian chili, vegetarian chili recipe

A Couple Cooks - Recipes worth repeating.

If there’s a perfect flavor combination, it’s this: garlic butter lemon salmon! This recipe pairs these natural partners in harmony, making an easy dinner in less than 30 minutes. It’s zingy from the lemon, rich from the butter and savory from the garlic, making this tender fish taste sublime! This easy salmon recipe works for both weeknight dinners and entertaining, making it one ideal back-pocket idea. Our family loves it and we hope yours will too!

Ingredients in garlic butter salmon

This garlic butter salmon recipe is quick and simple. You’ll pan sear the fillets in a mix of butter and olive oil, then add minced garlic at the end to maximize the pungent flavor. You don’t need much more than fresh garlic, butter and lemon for this salmon recipe, making it an impressively simple recipe. As cookbook authors of a book about simple recipes, that makes us smile! Here’s what you’ll need:

• Salmon fillets (wild caught if possible)
• Butter
• Olive oil
• Lemon juice
• Garlic
• Salt and pepper

Type of salmon to buy

The most important part of this garlic butter salmon recipe is the quality of the fish. Low quality salmon can taste fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked. While it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe. You might find it labeled center cut at the store. You can also make it with thinner salmon, which requires less cooking time.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid big economy-sized bags, which we’ve found is generally thinner and can have a fishy flavor.

Allow the salmon to come to room temp (or brine it)

Another important part of any salmon recipe is to allow the fish to come to room temperature before cooking. This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside.

Even better is to brine the salmon or let it sit in salt water while it comes to room temperature for 15 minutes. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked. Do this if at all possible for the best cooked piece of salmon!

Tips for cooking garlic butter salmon

This garlic butter salmon recipe is pan seared salmon, which is a quick and simple method and makes a beautiful browned, crispy top to the salmon. Keep in mind you’ll want to stay by the stovetop for the entire cook time. Garlic butter salmon doesn’t work as well as a baked or broiled salmon recipe since the garlic can burn, but we’ve got a few tips for changing it up before. Here are a few tips for this recipe:

• Remember the thickness determines the cook time. 1-inch salmon takes about 10 minutes to pan sear. Very thin salmon can pan sear in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on it! You’ll want to stay at the pan for the entire cook time, especially since you’ll need to flip the salmon and add garlic at different intervals at the end. It’s not a hands off recipe!
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Variation: baked or broiled garlic salmon

We prefer pan seared salmon here because it allows the salmon to develop a browned, crispy top layer. Baking the salmon makes for an overall soft texture. You can try it broiled, but garlic tends to burn in the broiler. Here are a few ways to change up this recipe:

• Make garlic butter. Make the garlic butter while the salmon bakes or broils, then toss it with the salmon once it’s cooked. Try a half recipe of this Lemon Garlic Butter Sauce or Garlic Butter Sauce.
• Bake the salmon. Use this baked salmon recipe, then toss with the garlic butter.
• Or, broil the salmon. Use this broiled salmon recipe, then toss with the garlic butter.

More salmon recipes

And that’s it! We hope you love this fast and easy dinner idea as much as we do. Here are a few more great salmon recipes to try:

• Try Honey Glazed Salmon or Brown Sugar Salmon
• Opt for Easy Salmon Bites, or put them on a Greek Salmon Salad
• Make Grilled Salmon or Easy Pan Seared Salmon
• Go for Stuffed Salmon
• Try a Salmon Rice Crunch Bowl

01

Honey Glazed Salmon

02

Brown Sugar Salmon

03

Grilled Salmon

04

35 Easy Salmon Recipes

This garlic butter salmon recipe is…

Gluten-free and pescatarian. For dairy-free, use olive oil or vegan butter.

Garlic Butter Salmon

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This garlic butter salmon recipe is an easy dinner in under 30 minutes! It’s bursting with flavor from fresh lemon, butter and garlic.

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Ingredients

• 1 pound salmon fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt, plus more for brining
• Fresh ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges
• 4 garlic cloves, minced
• ½ tablespoon finely chopped fresh parsley, for garnish (if desired)

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Instructions

1. Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes. 
2. If not brining, allow the salmon to come to room temperature for 15 minutes. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper.
3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to center of thick part of salmon.
4. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 3 minutes, then drizzle with the lemon juice and add the minced garlic. Continuously baste the salmon by spooning the garlic butter over the salmon and cook and additional 1 to 3 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
5. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

• Category: Dinner
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Garlic butter salmon, garlic salmon, butter garlic lemon salmon

A Couple Cooks - Recipes worth repeating.

Looking for fun dinner ideas? This Greek salmon salad is healthy and satisfying, full of bold Mediterranean flavors! The star of the show is salmon bites, bite-sized pieces that add a pop of protein to each bite. Layer them over juicy tomatoes, cool cucumber, and feta cheese, and it’s a crowd-pleasing dinner idea that’s ideal in summer or anytime. Honestly, we’d eat this every night of the week! It’s that satisfying.

Ingredients in Greek salmon salad

This Greek salmon salad recipe is built around salmon bites, 1-inch bits of salmon that are cut into pieces before cooking. It makes them the perfect addition to salads, and what better pair than a refreshing Greek salad? Take our classic Greek salad, add a little arugula and top with the salmon bits. It makes the ideal Mediterranean diet dinner! Here’s what you’ll need:

• 1 recipe Salmon Bites
• Ripe tomatoes
• Red onion
• English cucumber
• Baby arugula
• Capers
• Kalamata olives
• Feta cheese
• Olive oil
• Red wine vinegar
• Dried oregano and salt

Making salmon bites

The key to Greek salmon salad is making these salmon bites! They’re quick to make in the broiler and take just 15 minutes total. Broiling salmon is one of our favorite ways to cook it because you don’t even have to wait for the time it takes to preheat the oven! Open the salmon bites recipe in a separate tab to see those ingredients. Here’s what to do:

1. Preheat: Preheat a broiler to high.
2. Season: Cut the salmon into 1-inch pieces, then toss them with the seasonings. Place on a foil-lined baking sheet brushed with olive oil.
3. Broil: Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). 
4. Toss with Garlic Lemon Butter: Melt butter, then stir in minced garlic and lemon zest. Toss the bites with the butter and sprinkle them over each Greek salad.

Notes for making salmon Greek salad

This salmon Greek salad is very simple and comes together in 30 minutes or less! Here are a few things to keep in mind when preparing and serving this dish:

• Use an English cucumber. English cucumbers are a long, thin variety with a sweeter flavor, imperceptible skin, and less pronounced seeds than a standard cucumber. We recommend using them in most cucumber recipes because you don’t need to peel or seed them! If you use a standard cucumber, make sure to peel and seed.
• Use baby arugula. Baby arugula (sold in boxes or bags) has a much milder flavor than standard arugula, which is sold in a bunch. If you can’t find it, use a different leafy green like spinach or mixed greens.
• The recipe is very forgiving, so add ingredients to taste. Want to use more tomatoes or cucumber? Feel free! Do you prefer lettuce over baby arugula? Use that instead!

Tips for buying salmon

It’s important in any salmon recipe to buy good-quality salmon. Low quality salmon can taste very fishy and have a mushy texture, or have a lot of that white stuff when it’s cooked (called albumin). Good quality salmon has a fresh flavor that’s not fishy and a tender, flaky texture. Here’s what to look for when buying salmon:

• Opt for fresh salmon if possible. We’ve found buying salmon fresh from the fish counter usually has the best flavor. However, frozen can work too: try to find higher-quality frozen salmon and avoid those big economy-sized bags (we’ve found this type can taste very fishy).
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Know your types of salmon. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s expensive and we wouldn’t recommend it for this recipe. Atlantic salmon is most often farmed and not available wild caught. Ask about its source at the fish counter.

Make ahead notes

This Greek salmon salad is best eaten the day it is made; leftovers become rather soggy. If you want to make it in advance, here are a few tips:

• Make the salmon bites in advance and refrigerate until serving. If desired, you can re-warm them in the broiler or on the stovetop.
• Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.

More salmon recipes

Greek salmon salad makes a hearty, Mediterranean diet dinner that everyone will love! Here are a few more salmon recipes that make easy dinner ideas:

• Make Pan Seared Salmon, Grilled Salmon or Smoked Salmon
• Try Brown Sugar Salmon or Honey Garlic Salmon
• Go for Stuffed Salmon or Marinaded Salmon
• Mix up Salmon Croquettes

01

Brown Sugar Salmon

02

Stuffed Salmon

03

Honey Garlic Salmon

04

Salmon Croquettes

This salmon salad recipe is…

Gluten-free and pescatarian.

Greek Salmon Salad

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

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Ingredients

• 1 recipe Salmon Bites
• 3 large ripe tomatoes, chopped into rough chunks
• 1/2 large red onion, thinly sliced
• 1 large English cucumber, cut into 1/2-inch pieces (or peeled, de-seeded and chopped for a standard cucumber)
• 2 cups baby arugula
• 2 tablespoons capers, drained
• 1 cup Kalamata olives
• 2 to 4 ounces high quality feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• ¼ teaspoon kosher salt, plus more to taste

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Instructions

1. Prepare the Salmon Bites by completing Steps 1-3.
2. Chop the tomatoes, red onion and cucumber as noted above. 
3. In a large bowl, combine the tomatoes, red onion, and cucumbers with the baby arugula, capers, Kalamata olives, feta cheese crumbles (saving out a few for garnish), olive oil, red wine vinegar, dried oregano, and salt. Gently mix to combine. Taste and adjust seasonings as desired.
4. Cook the Salmon Bites by completing Steps 4-5.
5. To serve, divide the salad between 4 plates, then top with the salmon bites. Garnish with additional feta cheese and serve. (If making in advance, prepare the salmon bites and refrigerate. Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.)

• Category: Main Dish
• Method: Broiled
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Greek salmon salad, salmon gree

A Couple Cooks - Recipes worth repeating.

Over the years, we’ve become huge fans of tofu. And here’s a way to prepare it that we cannot get enough of: this crispy tofu recipe! It’s easy to make and comes out perfectly seasoned, with extra crunchy edges and a tender interior. There’s no need to even press the tofu! It’s actually pretty amazing that it can go from bland to meaty, savory cubes in just 20 minutes.

Ingredients in this crispy tofu recipe

This crispy tofu recipe requires just 5 ingredients to make crunchy squares that are perfect for topping salads, bowl meals, and more. Tofu is soy milk that’s turned into curds and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. Right out of the package it’s unseasoned and soft, but cook it up properly and it tastes meaty and textured! Here’s what you need for this crispy tofu recipe:

• Extra firm tofu: This is important! Do not make this recipe with anything other than packages labeled “extra firm tofu.” Firm tofu or silken tofu will not work here.
• Cornstarch: Cornstarch makes for crispy edges! This ingredient is also required. If desired, you can substitute arrowroot starch.
• Olive oil: Use olive oil for cooking the tofu in a skillet.
• Toasted sesame oil: Toasted sesame oil is for seasoning the tofu after cooking it. Make sure it is marked “toasted” on the bottle; regular sesame oil does not have the signature sesame flavor.
• Soy sauce or smoked soy sauce: Use smoked soy sauce (smoked shoyu) if you can find it: it adds a delightful smoky savory flavor. If desired, you can substitute tamari for gluten-free or coconut aminos.

Required equipment: a non-stick skillet

This crispy tofu recipe is pan fried on the stovetop. You’ll need one special piece of equipment for this recipe: a non-stick skillet (or an alternative non-stick surface like ceramic)! This is important because the tofu will stick if you use an aluminum or cast iron skillet.

Don’t have a non-stick surface? Go to this Baked Tofu recipe instead: it’s just as tasty!

No tofu pressing required!

Here’s one of our favorite thins about this crispy tofu recipe: it without pressing it! If you’ve made tofu before, you’ll know that often recipes indicate to wrap the tofu in a towel and placing a heavy object on top for 30 minutes.

Instead, this crispy tofu recipe doesn’t require pressing at all! It’s perfect for weeknight dinners because you don’t have to waste the time waiting for it to press. Simply dry it off with a towel and you’re good to go.

How to make crispy tofu

This crispy tofu is pan fried in a skillet, which takes around 20 minutes and is quicker than the baked version. All you need is a non-stick skillet! Here’s what you’ll need to do:

• Slice and toss with cornstarch: Slice the tofu into cubes. Dry it off with a towel, then toss it with cornstarch.
• Cook side 1: Place the tofu in cold oil. Then bring it up to medium heat and cook 5 to 6 minutes until one side is golden brown.
• Flip! Remove the pan from the heat to reduce spitting. Then flip the tofu with a spatula.
• Cook side 2: Return to the heat. Cook another 5 to 6 minutes.
• Season & cook a little more: Add toasted sesame oil and soy sauce. Cook another few minutes until the sauce is thickened.

Or, make crispy baked tofu!

If you prefer, you can make crispy baked tofu instead! Our method for baked tofu has loads of positive reviews and is easy to whip up. This is a great alternative if you don’t have a non-stick pan, or you want a method that’s less hands on.

To make crispy baked tofu, you’ll mix the tofu with cornstarch and seasonings, then bake it at 425°F for 30 to 35 minutes until crispy. Allow to cool for 5 minutes before serving.

Ways to use crispy tofu

Crispy tofu makes a meal! This component works with just about anything: add a grain or veggie and it’s dinner. You can also use it as a vegan or vegetarian protein to add to salads, tacos, and more. Here are a few ways to use crispy tofu:

• With rice like white rice, lemon rice, or coconut rice
• With veggies like broccoli, green beans, Brussels sprouts or asparagus
• Salads like tofu salad or Caesar salad
• Bowl meals like burrito bowls or power bowls
• With noodles like soba noodles or peanut noodles

Storage and leftovers

This crispy tofu recipe saves very well! Though the tofu tastes best the day of making, it actually holds up well in the refrigerator for 3 to 4 days. It’s great for making ahead for lunches and dinners throughout the week.

More tofu recipes

Our tofu recipes are some of our favorites on this website! The baked tofu and pan fried tofu are standbys, and we’re glad to have this crispy tofu as part of our repertoire. Here are a few more favorite ways to make tofu:

• Go for Easy Baked Tofu or Perfect Pan Fried Tofu
• Try Tofu Soup with Spinach, or Tofu Salad
• Opt for zingy Easy BBQ Tofu
• Make Coconut Tofu Curry or Go-To Tofu Stir Fry
• Mix up Quick Tofu Crumbles to go in Easy Tofu Tacos

01

Tofu Soup with Spinach

02

Easy Baked Tofu

03

Easy BBQ Tofu

04

Coconut Tofu Curry

This crispy tofu recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Crispy Tofu (in 20 Minutes!)

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★★★★

4 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the stovetop or baked. For the baked variation, go to Baked Tofu.

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Ingredients

• 14-ounces firm or extra firm tofu
• Kosher salt
• 3 tablespoons cornstarch (or arrowroot starch)
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)

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Instructions

1. Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
2. Add the olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer.
3. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
4. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
5. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook, turning often, until darkened and sauce has thickened, about 2 minutes. Taste and if desired, add a few pinches salt. Serve immediately or refrigerate for up to 3 to 4 days. Perfect for adding to salads, bowl meals, and more. 

Notes

*If you don’t have a non-stick skillet, make this Baked Tofu recipe instead.

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Keywords: Crispy tofu, crispy tofu recipe

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A Couple Cooks - Recipes worth repeating.

Got pesto? Here’s a great way to use it to make an impressive dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. This one is very popular in our house: especially when we have guests!

Ingredients in this pesto chicken recipe

Pesto chicken in perfect for when you have access to fresh basil and can make a big batch of basil pesto! The flavor of homemade pesto far outshines the jarred variety you can find at the store. It also has a brighter green color! However, if you want to make pesto chicken with purchased pesto that works too (see our tips below).

• Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• Garlic powder, onion powder, and kosher salt
• Salted butter
• Olive oil
• Basil pesto
• Heavy cream

For the pesto: homemade vs storebought

Pesto chicken tastes and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make pesto homemade. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. 

• Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
• Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
• Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.

How and why to butterfly chicken

Chicken breasts are often very thick, making them tricky to cook evenly because the thin part finishes before the thick part cooks through. The trick? Butterfly your chicken before cooking it! Slicing the chicken breast in half horizontally makes thinner pieces which cook more evenly. They’re also easier to eat and are better seasoned.

You can buy a chicken breast already butterflied, which may be marked on the package (or it may be labeled as “cutlets”). Or if you buy regular chicken breasts, you can butterfly it yourself. Here’s how to butterfly a chicken breast:

• Place your hand over the top of the chicken breast.
• Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
• Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet).

Buy organic chicken if possible

How to find the best meat for this pesto chicken recipe? The best chicken to buy is organic. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!

Ways to serve it

How to make pesto chicken into a meal? Add an easy side dish or two to turn it into dinner! Here are a few ideas:

• Make a batch of Lemon Rice
• Go for Skillet Fried Corn or Creamed Corn
• Serve with a side of Easy Garlic Butter Noodles
• Go for Purple Mashed Potatoes or Garlic Mashed Potatoes
• Make a simple Bell Pepper Salad, Green Goddess Salad or Watercress Salad with Apple
• Opt for crusty Garlic Bread

More recipes with pesto

When you’ve got pesto, there are so many ways to use it! Here are some of our favorite recipes with pesto:

• Try Pesto Grilled Cheese
• Go for Pesto Tortellini or Pesto Pasta Salad
• Make up Pesto Salmon, Easy Pesto Shrimp or a simple Pesto Cream Sauce
• Try Pesto Spaghetti or Pesto Cavatappi

01

Pesto Grilled Cheese

02

Pesto Pasta

03

Pesto Salmon

04

Easy Pesto Shrimp

This pesto chicken recipe is…

Gluten-free.

Pesto Chicken

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

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Ingredients

• 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 2 tablespoons basil pesto
• 2 tablespoons heavy cream

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Instructions

1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
2. Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
3. Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Dinner
• Diet: Gluten Free

Keywords: Pesto chicken, pesto chicken recipe

A Couple Cooks - Recipes worth repeating.

Got tagliatelle? This long noodle is delightfully chewy and one of our favorites for a satisfying pasta dinner. It’s slightly wider than linguine, making it a more substantial bite of doughy pasta. Covered in a tangy homemade marinara sauce and topped with fresh basil and Parmesan, it’s a stunning meal with little effort. We created this using a bundle of fresh pasta we had on hand and our family were big fans!

What is tagliatelle?

Tagliatelle is a traditional Italian egg pasta with ribbons that are long and about 1/4-inch (6 mm) wide. The name comes from the Italian word tagliare, which means “to cut.” It is slightly wider than linguine (4 mm wide) and more narrow than pappardelle (2.5 cm or 1 inch wide).

You can buy tagliatelle both dried and fresh. It is traditionally served with Bolognese sauce, but it also works with other tomato-based sauces and cream or butter-based sauces.

Fresh tagliatelle is available at grocery stores and specialty stores. You can also purchased dried, or make your own at home.

Ingredients in this tagliatelle pasta

This tagliatelle recipe is fast and easy to whip up, with a quick homemade marinara sauce. It uses our favorite Italian trick: dried tarragon! A little dried tarragon goes a long way in adding an herbaceous, intriguing flavor to this simple dish. You’ll want best quality canned tomatoes for this one. Here’s what to have on hand:

• Dry or fresh tagliatelle
• Garlic cloves
• Unsalted butter
• Whole fire roasted or San Marzano tomatoes
• Tomato sauce
• Basil
• Tarragon
• Kosher salt
• To garnish: Fresh basil, Parmesan cheese

Use fire roasted or best quality tomatoes

The key to this homemade marinara sauce recipe? The quality of the tomatoes: use fire roasted or San Marzano if you can! Low quality canned tomatoes have a bitter, flat flavor that can’t be compensated with extra seasoning. Fire roasted tomatoes have a pure, developed flavor with less simmering time. Here are a few notes on finding best quality tomatoes:

• Fire roasted tomatoes are a type of canned tomato that’s cooked over an open flame before canning. The flavor has sweet undertones before cooking, instead being of acidic like many canned tomato varieties.
• Where to find them? Fire roasted tomatoes are becoming easy to find in grocery stores in the US; they’re sold by several brands (Muir Glen is our favorite). If they don’t have them, opt for San Marzano tomatoes or the best quality you can find.
• Can’t find them? Substitute the best quality canned tomatoes you can find and increase the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavor still seems bitter.

Fresh tagliatelle versus dried

Fresh tagliatelle pasta is best for this recipe, if you can find it! We found ours at a local pasta shop. If you can’t find it fresh, dried works too! Here are a few notes to remember about fresh vs dried pasta:

• The equivalent of 8 ounces dry pasta = 12 ounces fresh pasta. The fresh pasta weighs more because it contains more moisture.
• Fresh pasta takes about half the time to cook as dry pasta. Fresh tagliatelle takes about 3 minutes to cook.

Note on storage and leftovers

If making this tagliatelle with fresh pasta, keep in mind: the leftovers don’t hold up as well over time. Fresh pasta is more fragile and absorbs the sauce during storage. It tastes incredible immediately, but it doesn’t hold up as well over time.

Dried pasta works better for leftovers. But either way, we hope you don’t have too many with this dish: it’s so good you’ll want to eat it all at once!

More ways to serve tagliatelle

This long-wide noodle works with other sauces, too! Here are a few more ways to serve tagliatelle:

• Try it with Arrabiata Sauce
• Make a traditional Bolognese Sauce
• Go for Creamy White Sauce and if desired, add sauteed mushrooms
• Make Easy Garlic Butter Pasta Sauce
• Opt for Pomodoro Sauce

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Pasta Pomodoro

02

Arrabiata Sauce

03

Creamy White Sauce Pasta

04

Easy Garlic Butter Noodles

This tagliatelle recipe is…

Vegetarian.

Tagliatelle Pasta

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

Here’s a simple way to cook tagliatelle pasta: fresh or dried! Add a flavor-popping marinara sauce and garnish with basil and Parmesan.

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Ingredients

• 8 ounces dry or 12 ounces fresh tagliatelle
• 3 large garlic cloves
• 2 tablespoons unsalted butter
• 28-ounce can whole fire roasted or San Marzano tomatoes, drained
• 1 15-ounce can tomato sauce, fire roasted if possible
• 1 teaspoon dried basil
• 1 teaspoon dried tarragon (or oregano)
• ½ teaspoon kosher salt
• Fresh basil, to garnish
• Parmesan cheese, to garnish

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente, about 3 minutes for fresh pasta and about 7 to 9 minutes for dried (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
2. Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan and melt it over medium heat. Once melted, add the garlic and sauté until fragrant, about 1 minute. Turn down the heat and carefully add the drained whole tomatoes, taking care as it will spit when the tomatoes hit the hot oil. Use a potato masher to break up the tomatoes into small pieces.
3. Add the tomato sauce, dried basil, tarragon, fresh basil, kosher salt, and several grinds of black pepper. Simmer for 15 minutes. 
4. When the pasta is done, toss with the tomato sauce. Serve immediately garnished with fresh basil and plenty of grated Parmesan cheese (storing leftovers of fresh pasta are not recommended).

• Category: Main dish
• Method: Stovetop
• Cuisine: Pasta
• Diet: Vegetarian

Keywords: Tagliatelle, Tagliatelle pasta

A Couple Cooks - Recipes worth repeating.

It’s the time of year when our basil plant is big and bushy, and that means all things pesto. Here’s one of our favorite ways to use this herbaceous spread: in pesto grilled cheese! It gives the best garlicky, herby flavor to the gooey melty cheese, making it one irresistible sandwich. It’s quick to put together and almost impossible to put down.

Ingredients in pesto grilled cheese

Pesto grilled cheese is simple to whip up, but since there are only a few ingredients you’ll want them to be as high quality as possible. Homemade basil pesto has the best flavor and tastes so much fresher than store-bought: it’s a must if at all possible! Here’s what you’ll need for pesto grilled cheese:

• Basil pesto
• Fresh mozzarella cheese
• Monterey jack cheese
• Italian bread
• Butter

For the pesto: homemade vs storebought

This pesto grilled cheese tastes best with homemade basil pesto made with fresh basil! Of course, we know that’s not always possible. But if you’re using purchased pesto, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. Many jarred brands taste intensely acidic or have an odd aftertaste. Here’s what to know:

• Homemade pesto has the best flavor! Basil Pesto is best homemade. Or, try you can try Arugula Pesto or Kale Pesto, which will have a slightly spicier flavor.
• Purchased pesto brands vary greatly in flavor: some are very acidic. Brands all have a different salt and acid level. Some brands we have stopped using altogether because of the bitter and acidic notes can overwhelm the dish.
• Some brands of refrigerated fresh pesto are now on the market (in the produce section). This type of pesto tends to have better flavor than pesto in jars. Experiment to find one you love!

Best bread for pesto grilled cheese

What’s the best bread for a grilled cheese sandwich? We have some opinions! Here are a few pointers:

• Use an artisan bread. Wonderbread or mushy wheat bread just don’t work well for grilled cheese. Use an artisan bread like a crusty loaf or sourdough if you can.
• Make sure the bread is not too crusty. Artisan bread that’s too crusty can make for very tough crusts, which can be hard to bite. Here we used a store-bought sourdough bread which had just the right texture.

Adders for pesto grilled cheese

There are lots of ways to step up this pesto grilled cheese sandwich (you probably have lots of ideas). Just keep in mind, if you’re adding a tomato make sure to slice it very thinly: adding a tomato can make it harder to melt the cheese! Here are a few ideas for adders to this pesto grilled cheese sandwich:

• Tomato, thinly sliced
• Sundried tomatoes
• Caramelized onions
• Honey
• Bacon

What else would you add to your pesto grilled cheese? Let us know in the comments below!

More recipes with pesto

There are so many delicious ways to use pesto in your cooking! Here are some more recipes with pesto we love:

• Try Pesto Pasta Salad
• Go for Pesto Tortellini or Pesto Gnocchi
• Make Pesto Salmon
• Whip up Pesto Spaghetti, Pesto Cavatappi or Shrimp Pesto Pasta

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Pesto Pasta Salad

02

Pesto Tortellini

03

Pesto Salmon

04

20 Best Recipes with Pesto

This pesto grilled cheese recipe is…

Vegetarian.

Pesto Grilled Cheese

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches

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Description

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.

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Ingredients

• 2 tablespoon butter, softened
• 4 slices sourdough bread (or other artisan-style loaf)
• 4 tablespoons basil pesto
• 4 oz fresh mozzarella, cut into slices and patted dry
• 2 slices (1.5 oz) Monterey jack cheese

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Instructions

1. Place a skillet over medium low heat and melt the butter. Add two bread slices to the pan and toast until one side is golden.
2. Flip the bread slices and layer them with the pesto, fresh mozzarella cheese, and Monterey jack cheese. Top with the other slice of bread.
3. Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. Return to low and cover until the cheese is melted. Serve immediately. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Keywords: Pesto grilled cheese

A Couple Cooks - Recipes worth repeating.

Here’s one of those “back pocket” recipes to bookmark for when you’re short on time: Garlic Butter Noodles! This easy pasta uses mostly pantry ingredients and is quick and simple to whip up in just 20 minutes. Take a bite from this pile of warm, buttery pasta and it’s pure bliss! This one works for both kids and adults: it’s both sophisticated and elegant yet at the same time buttery and savory (as long as your kid loves garlic, which ours does in spades!).

6 ingredients in garlic butter noodles

OK, let’s say you have just minutes to whip up dinner and you’re low on grocery ingredients. Maybe it’s the end of the week, you’re just back from traveling, or you haven’t had time to think about dinner. Garlic butter noodles to the rescue! This recipe has just 6 ingredients (plus salt) and comes together in 20 minutes. Here’s what you’ll need:

• Spaghetti noodles
• Garlic
• Salted butter
• Parmesan cheese, grated
• Lemon zest (optional)
• Fresh or dried parsley
• Kosher salt

If you don’t have any fresh ingredients, dried parsley flakes work in a pinch! Lemon zest adds a fresh punch to the flavor, but it’s not required if you don’t have a lemon on hand. Tip: Lemons stored in the refrigerator can last up to 1 month!

How to cook pasta to al dente

The best way to make garlic noodles that taste incredible? Cook the pasta to al dente! Al dente means “to the bite” in Italian. Most chefs agree that al dente is when pasta is tender with a small white speck inside when you bite into a piece. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often the package makes for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for garlic butter noodles

Garlic butter noodles are simple to put together, with only a few things to note about the method! Here are a few tips for this recipe:

• Mince the garlic very finely. It brings a pungent and irresistible flavor to this pasta. Don’t know the best way? Here’s how to mince garlic quickly and efficiently!
• Remove the garlic from the heat after sauteing. You’ll sauté the garlic with the butter, then set it aside until the noodles are done. Don’t leave it on the heat, or it will continue to cook and may become too browned!
• Save out the pasta water! When you’re draining the pasta, don’t forget to save out a bit of the water. This starchy liquid helps to make the buttery pan sauce.

Notes on serving size

This garlic butter noodles uses 8 ounces pasta for the recipe, which is enough for 4 modest servings. However if you eat this pasta as a main dish, you may find it makes more like 2 to 3 servings. As a side dish, it can work for 4 to even 6 servings.

If you’re making it as a main dish, feel free to double the recipe if desired. To make it easy, click the 2X recipe button below!

Leftovers and storage info

These garlic butter noodles taste the best the day they are made, fresh from the skillet! We don’t suggest making them ahead, but you can store leftovers and enjoy them for a few days.

Store leftovers for up to 3 days refrigerated. Reheat on the stovetop until they are warm, adding a few more pinches of salt (often pasta loses its saltiness during storage).

More easy recipes

This garlic butter noodles recipe is quick and simple, starring a short list of ingredients and a speedy cooking technique! Here are a few more fast recipes for when you need a quick fix:

• Try 35 Fast & Easy Dinner Ideas
• Whip up an Easy Quesadilla or Classic Tuna Melt
• Go for Quick Hummus Bowls
• Mix up Easy Garlic Shrimp or Brown Sugar Salmon

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40 Fast & Easy Dinner Ideas

02

Easy Garlic Shrimp

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This garlic butter noodles recipe is…

Vegetarian. For gluten-free, use gluten-free pasta. For vegan, use vegan butter.

Easy Garlic Butter Noodles

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★★★★

4 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20 minutes.

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Ingredients

• 8 ounces spaghetti noodles
• 4 garlic cloves, finely minced
• 4 tablespoons salted butter
• ¼ cup grated Parmesan cheese
• Zest of 1 lemon (optional)
• 1 tablespoon finely minced parsley (use dried in a pinch)
• ¼ teaspoon kosher salt, plus more for pasta water and to taste

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
2. In a large skillet, heat the butter over medium low heat. Add the garlic and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns (watch carefully because it can brown quickly!). Reserve until the pasta is ready.
3. In the skillet, toss the drained pasta, grated Parmesan cheese, lemon zest, parsley, ¼ teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add a few more pinches of salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated; re-warm in a skillet and add a few pinches of salt if desired.

• Category: Pasta
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Garlic butter noodles, butter garlic noodles, garlic butter noodles recipe

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