Today I have a super easy baked Salmon recipe for you! It takes about 5 minutes to prep and 15min to bake!
Baked Salmon Recipe
2 Salmon pieces (I prefer the middle, not the tail pieces)
2 Tbsp dill
1 lemon (3/4 of the lemon cut into rounds- the remainder used for the juice)
1 Tbsp crushed garlic
1 Tbsp Olive Oil
Pinch of Salt and Pepper
- Preheat over to 180 degrees Celcius
- Put everything into a bowl and mix
- Place Salmon on a tray (lay the lemon rounds on top of the Salmon) and bake for approx 12 min- 15min
- Serve with steamed vegetables or rice
You may or may not know that I am half Assyrian. My mother was born in Baghdad, Iraq. She migrated to Australia when she was 2 years old so most of her memories are from here in Australia rather than back home. My grandma was 27 years old when they migrated so “grew up” in Baghdad. I love hearing her stories of Iraq and her parents. She laughs and smiles so much when talking about her friends and family before Saddam Hussein and war.
Nan as we call her has cooked us a meal almost every week since the day I was born. She has a rotation of 5 Assyrian meals- you think I’m kidding, but I am 100% serious- every week I can name you 5 meals and she will, without a doubt, cook one of those. As much as we make jokes about it there is something so familiar and nostalgic in the thought of her cooking the same meals my whole life.
Falafel is more so a Lebanese dish but every once in a while for special occasions we will all go to Frank’s in Fairfield (little Iraq) and share an amazing Lebanese meal- Falafel featuring in all of its glory.
When I came across this recipe I knew I had to try it- wanting to start eating a bit less meat and a lot more healthier I decided to give it a try. My onion hating husband did not like these (It slipped my mind to make a few without onion- sorry babe!) but next time I will definitely tweak the recipe to appeal to everyone.
Healthy Oven Baked Falafel Balls- the original recipe comes from Bake Play Smile
Total Time- 35min
Makes- Roughly 12 (small)
- 425 g can chickpeas rinsed and drained
- 1/2 red onion finely chopped
- 1/4 cup panko crumbs or any breadcrumbs
- 1/2 tsp paprika
- 1/2 tbs ground cumin
- 3 tbs finely chopped fresh parsley
- 1 tbs minced garlic
- 1 tbs lemon juice
- salt and pepper to season
Preheat oven to 190 degrees celsius (fan-forced) and line a baking tray with greaseproof baking paper.
Place all of the ingredients into a food processor and mix together well. I just mashed everything with a fork in a bowl instead of using a food processor.
Spoon the mixture into a bowl.
If there are any large chunks, mash them with a fork (you still want the mixture to be a little lumpy though).
Roll tablespoonfuls of the mixture into balls and place on the tray.
Lightly spray with olive oil cooking spray.
Bake in the oven for 10 minutes.
Take the tray out of the oven, turn the balls over and bake for another 15 minutes or until golden and crispy.
I served these along Yumi’s Hommus and Babaganoush which you can buy from any Woolworths or Coles.
If you’re an Australian you probably have read a thousand lamb recipes.. if you’re from anywhere else in the world (mainly U.S.A) this may be new for you.. Greg, my husband, hadn’t had much lamb before he moved here 8 years ago. Now, it’s one of his favourite meals!
The great thing about lamb is that it is hard to get wrong. You can BBQ it, Pan-fry it, put it in the oven.. whatever you decide it will normally come out tasting incredible! When I was pregnant we were having lamb at least once a week.. my love for lamb went into over drive!
Apart from the lamb, everything you need for this recipe you should have you in your pantry and fridge!
Easy BBQ Lamb
Things you need
– 4 Lamb Forequarters (I cut mine in half. If you pull them apart slowly you’ll see a fat line that you can cut against)
– 3 tsp Crushed Garlic/3 garlic cloves. I use the crushed garlic in a jar, you can use fresh chopped garlic though.
– 2 TBSP Olive Oil
– 3 Rosemary Sprigs
– a few pinches of salt and pepper
1. Cut the lamb forequarters in half
2. Place all ingredients in a bowl and combine. Place bowl in the fridge overnight so the flavours absorb
3. Leave the lamb at room temperature as you heat the BBQ up.
4. Place the lamb on the BBQ and cook for approx 2-3min on each side twice over. Lamb is best eaten medium.
5. Service immediately with salad or mixed vegetables.