Oven-Roasted Salmon

Recipe Found HERE

4 tablespoons (½ stick) butter 

4 tablespoons minced chervil, parsley or dill 

1 salmon fillet, 1½ to 2 pounds 

Salt and freshly ground black pepper to taste 

Lemon wedges 

Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle. 

Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again. 

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Chicken (noodle) Soup

This is a great soup when you have a cold and need something to help you feel better. You can leave out the noodles for a low carb meal. I added some garlic powder or you could add 2 fresh cloves. 

Recipe Found HERE

1 Tablespoon butter 

½ cup chopped onion 

½ cup chopped celery 

4 (14.5 ounce) cans chicken broth 

1 (14.5 ounce) can vegetable broth 

½ pound chopped cooked chicken breast 

1 ½ cups egg noodles (optional) 

1 cup sliced carrots 

 ½ teaspoon dried basil 

 ½ teaspoon dried oregano 

 salt and ground black pepper to taste 

Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes. 

Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil. 

Reduce heat and simmer for 20 minutes.