INGREDIENTS

•    4 people
•     ( Prep: 10 minutes, Cook: 15 minutes )

4 salmon fillets (6 oz each, skin-on or skinless)
1 tbsp Dangold Ginger Lemon Sriracha
1 tbsp Dangold Herbes de Provence
1 tsp Dangold Paprika Lemon & Lime
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the Lemon Butter Sauce:
3 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tsp lemon zest
1 small garlic clove, finely minced
Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Season the salmon fillets evenly with salt, pepper, and Dangold Herbes de Provence.
3. In a small bowl, mix the Ginger Lemon Sriracha and Paprika Lemon & Lime with the olive oil to form a paste.
4. Rub the spice paste onto the top of each salmon fillet to create a flavorful crust.
5. Place the salmon fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
6. While the salmon is baking, prepare the lemon butter sauce: In a small saucepan over medium heat, melt the butter. Add the garlic and sauté for 1 minute. Stir in the lemon juice and zest, season with salt and pepper, then remove from heat.
7. Plate the salmon and drizzle with the warm lemon butter sauce.
8. Garnish optionally with fresh herbs or a lemon slice. Serve with roasted vegetables, wild rice, or a light salad.

INGREDIENTS

•    2-3 people
•     ( Prep: 15 minutes, Cook: 30 minutes )

1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, sliced
1 small red onion, sliced
1 cup broccoli florets
1 tbsp olive oil
1½ tsp Dangold’s Smoked Paprika Garlic Chili & Chives
1 cup cooked quinoa or brown rice
½ avocado, sliced (optional)
1 tbsp lemon juice
Fresh parsley for garnish (optional)

DIRECTIONS

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the vegetables: In a large bowl, toss the diced sweet potato, bell pepper, zucchini, red onion, and broccoli with olive oil and Dangold’s Smoked Paprika Garlic Chili & Chives spice blend. Mix well to evenly coat.
3. Roast the vegetables: Spread the seasoned veggies evenly on the baking sheet. Roast in the oven for 25-30 minutes, tossing halfway through, until golden and tender.
4. Assemble the bowls: Divide the cooked quinoa or brown rice between serving bowls. Top with the roasted vegetables.
5. Add fresh toppings: Garnish with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh parsley, if desired.
6. Serve warm and enjoy a healthy, satisfying meal that’s bursting with flavor. No salt needed!