Honey & Harissa Baked Salmon with Brussel Sprouts!

Honey & Harissa Baked Salmon with Brussel Sprouts!

Honey & Harissa Baked Salmon with Brussel Sprouts!

Ingredients:

Salmon:
5oz raw salmon fillet
1tbsp of honey
1tsp of mild or spicy Mina Harissa
1/8tsp olive oil
Salt/pepper

Brussel Sprouts:
5oz Brussel sprouts
1/2tsp olive oil
Salt/pepper

Preheat oven to 400 degrees. Place the brussel sprouts in a small bowl with 1/2tsp of olive oil and stir until well coated. Next lightly season them with salt & pepper. Mix together the honey & harissa in another small bowl – reserve a small amount of the honey sauce to use when serving salmon. Season salmon with a little salt/pepper and 1/8tsp of olive oil. Using a pastry brush, lightly coat the salmon with some of the honey sauce and bake with the brussel sprouts on a foiled like baking sheet for 15 minutes, basting the salmon with more sauce every 5 minutes. Use the reserved amount of glaze to top salmon with once it has been plated.

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Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

14oz refrigerated whole wheat pizza dough
6oz of store bought rotisserie chicken or precooked chicken breast
1/2cup reduced fat ricotta cheese
1/4cup reduced fat shredded mozzarella cheese
2tbsp jarred sun dried tomatoes, drained from oil
1-2cups of fresh spinach
1 clove of garlic – minced
1tsp Italian seasoning mix
1.5tsp olive oil – divided
Flour (for working surface)

Allow pizza dough to sit in package on counter for 30 minutes. Preheat oven to 425 degrees with baking sheet in the oven on the middle rack. Add a 1/2tsp of olive oil to a preheated small sauté pan over medium heat. Once oil is hot, add in HALF of the garlic and quickly sauté until fragrant. Next add in the spinach and cook until wilted. Remove to a paper towel to drain any excess liquid.

Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with 1tsp of olive oil mixed with the remaining minced garlic. Smear the ricotta cheese onto the dough and then top it with the shredded mozzarella. Sprinkle half of the Italian season over the cheese and then add the spinach. Top with chicken, tomatoes and the rest of the Italian seasoning mix. Slide parchment paper onto preheated baking sheet and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking. Slice & enjoy!