Light and Bright Easter Menu

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Roasted Salmon with Thyme and Honey-Mustard Glaze

Ingredients

  • 10 thyme sprigs
  • 1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed
  • 1/4 cup country Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon white wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, thinly sliced

How to Make It

  • Preheat oven to 450°.
  • Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.
  • Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.
  • Bake salmon at 450° in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.

Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

Ingredients

  • 9 ounces white whole-wheat flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 3/4 cup drained canned crushed pineapple in juice
  • Cooking spray
  • 4 ounces 1/3-less-fat cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup flaked sweetened coconut, toasted

How to Make It

  • Preheat oven to 350°.
  • Combine first 6 ingredients in a bowl. Combine sugars, oil, and eggs in a separate bowl, stirring with a whisk. Stir carrot, zucchini, and pineapple into sugar mixture. Add flour mixture to sugar mixture; stir until moistened. Spoon batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 33 minutes or until done. Cool on a wire rack.
  • Combine cream cheese and butter in a bowl; beat with a mixer until smooth. Add powdered sugar; beat just until smooth. Spread evenly over top of cake. Sprinkle with coconut flakes. Cut into 16 pieces.

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