Sunday Menu – Baked Salmon with Lemon Parsley Sauce, Zucchini with Chop Chop Pesto, and Carrot Rosemary Scones
Farm Share Food – Parsley, Scallions, Zucchini, Basil, Carrots
Baked Salmon with Lemon Parsley Sauce
This recipe was for 10 pounds of salmon. For the two fillets I made I reduced the cooking time to 20 minutes. I used Scallions from the farm instead of onions. I also halved the Lemon-Parsley Sauce recipe. The dish came out a little bitter. It was okay.
Zucchini with Chop Chop Pesto
This is steamed Zucchini with all the elements of pesto sprinkled on top in a rough chop. It was really good.
Carrot Rosemary Scones
I have room for improvement, as is true for me in any recipe that is made from dough and requires a rolling pin. Can’t wait to make them again so I can perfect “the precious!”