This salmon recipe is simply divine with its luscious honey blackberry sauce, cardamom and a touch of orange.

I love a good salmon recipe and with all its wonderful health benefits, I try to eat it at least a couple times a week. I always feel so good after eating this hearty superfood and am thankful I enjoy it so darn much! Eating salmon so often, however, encourages a desire to mix up how I make it, so lately I’ve been pondering what to do with it next.

Since I love making seasonal dishes, sweet summer blackberries came to mind. Blackberries bring about fond memories of summers in Oregon where I spent most of my life and where you’ll find blackberries growing everywhere! Come July, there was never a need to buy them at the grocery store as there’s an endless supply in fields, parks or even on the side of the road. They’re so delicious that I can close my eyes and almost taste those sweet Oregon blackberries warmed by the sun and pulled fresh from the vine.

So, blackberries it is! I decided to make a tasty little sauce to go on top of the salmon with sweet blackberries, a little balsamic vinegar, a touch of orange juice and more. Come with me and I’ll show you how to make it.

Why You’ll Love this Salmon Recipe

• The blackberry sauce has just the right amount of sweet and savory.
• Balsamic vinegar and orange juice add nice tang and acidity to the dish.
• Cardamom gives the sauce a delightfully unique flavor.
• This recipe is not only guilt free, but one of the healthiest meals you can indulge in.

What’s in this Blackberry Salmon Recipe?

Salmon – Choose two filets, about 6 ounces each. I bake it with the skin on, but do not eat it.

Olive Oil – The olive oil is used to bake the salmon and sauté some of the sauce ingredients.

Blackberries – Choose berries that are as ripe as possible. When ripe, blackberries will be black in color without any red, but not mushy (overripe).

Balsamic Vinegar – This adds nice acidity and flavor to the sauce.

Orange Juice and Zest – I like to use fresh orange juice and then garnish the salmon with a little zest before serving.

Honey – This adds sweetness to the sauce.

Brown Sugar – For a little extra sweetness.

Garlic – You’ll just need 1 clove.

Shallots – For a little added flavor.

Cardamom – I use ground cardamom. It adds a unique and delicious flavor to the sauce.

Black Pepper – A little black pepper is added to the salmon prior to baking.

Salt – Lightly salt the salmon before baking and add just a pinch to the sauce.

How to make this Salmon Recipe

Make the Salmon

The first thing I do is preheat the oven to 400 degrees and line a baking sheet with foil.

Next, I brush a little olive oil on the foil underneath where I’ll add the salmon, so it doesn’t stick when it’s done baking.

I then add the two salmon filets on top of the oiled foil, brush the top with more olive oil and sprinkle the salmon with a little chunky salt and pepper.

I place the salmon in the oven and bake for 14-16 minutes until the center reaches 145 degrees.

Make the Sauce

While the salmon is baking, I start on my sauce by adding the vinegar, orange juice, honey, brown sugar, cardamom, and pinch of salt to a bowl and mix the ingredients until combined.

Then, I heat about a Tbsp of olive oil in a skillet on medium heat, add the shallots and garlic to the pan, and sauté for about a minute.

Next, I add about 1 cup of the blackberries and the vinegar mixture to the skillet and begin immediately smashing the blackberries with the back of a large spoon. A serving spoon works well.

After smashing the blackberries, if the sauce is not already boiling, I bring it to a gentle boil and reduce the heat to simmer.

I then simmer and reduce the sauce for about 8 minutes, continuing to smash the blackberries and stirring occasionally.

Next, I gently stir in the last ¼ cup of blackberries and continue to cook the sauce for an additional 2 minutes, leaving the last of the blackberries whole. I love how pretty and tasty the sauce is with a few whole berries.

Garnish and Serve the Salmon

When the salmon is ready, I remove it from the oven and dish it onto the serving plates.

Lastly, I top each filet with half of the blackberry sauce. top it with a small orange slice and/or a little orange zest for garnish and dig in. Yum!

What to serve with this Blackberry Salmon Recipe

There’s a lot you can serve alongside this dish. My goal when making something like this is to make side dishes that are simple (but tasty), that allow the main dish to remain the “star of the show.” Here are a few ideas:

Salad – A green side salad with a champagne or light fruity (but not too sweet) vinaigrette works well with this recipe.

Rice – Simple white rice with a butter or non-dairy buttery spread, salt and pepper is an option. This basic side dish allows the salmon to remain part of the show.

Potato – Mashed potatoes or baked potatoes always go well with salmon. I recommend keeping potato recipes simple.

Vegetable – Asparagus is a great choice alongside salmon. Chop the ends off the asparagus and add a little olive oil, garlic, salt, and pepper. Bake at 400 for 8 minutes. Add parmesan and continue roasting for an additional 2 minutes until the cheese is melted and the asparagus can be easily pierced with a fork.

Green beans are another option that can be roasted the same way as the asparagus but will need and additional 2-4 minutes of roasting time. Just add the parmesan 2 minutes before removing it from the oven

Bread – Bread served with oil, balsamic vinegar, sea salt and pepper goes for dipping is a great accompaniment. Butter or non-dairy buttery spread with the bread is another obvious option if that’s your preference.  

Beverages – Nice red wine pairings include Malbec (my husband’s fav), Pinot Noir (there’s some great Oregon pinots), or Merlot. Ginger ale goes really well with the blackberry sauce as well. A simple sparkling water with lemon is another option.

Making Ahead and Storing Leftovers

Making Ahead – You can make the sauce ahead of time, but I recommend baking the salmon fresh.

Storing Leftovers – Store leftover salmon and sauce separately in the refrigerator. Salmon is always best fresh. I usually cook it the day I purchase it, but you can store it for 1 day. The sauce is good in the fridge for 3 days and is also great on chicken.

Reheating Leftovers – Leftover salmon and sauce can be rewarmed in the microwave. The sauce can also be reheated in a skillet.

I hope you enjoyed making this blackberry salmon recipe with me. Let me know what you think in the comments below!

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This simple zucchini and yellow squash recipe is healthy and delicious! You’ll love it as a side dish or an addition to other recipes.  

If you haven’t had a sauteed zucchini and yellow squash recipe, I highly recommend you get on the bandwagon. Not only are these summer squashes extremely nutritious, but they’re also quite tasty when prepared properly! In fact, my hubby thought he didn’t like zucchini until I prepared this simple recipe for him and I’m proud to say he now actually requests it!

Come with me and I’ll show you why you’ll love it, what’s in the recipe, how to make it and more!

Why You’ll Love this Zucchini and Yellow Squash Recipe

• You’ll love how quick and easy this recipe is to make.
• These summer squashes are packed full of nutrients making them very good for you.
• It’s exciting when healthy cuisine is also delicious.
• The zesty seasoning is an enjoyable addition to this dish.
• This recipe works well not only as a side dish, but as an added ingredient to other recipes.

What’s in this Recipe?

Zucchini – Pick out a zucchini that has nice shiny green skin and is without bruises or too many blemishes. Avoid squash that is light weight or bends easily as it’s past it’s prime. You’ll want it to have a little weight to it and not be too big (under 8 or 9 inches).

Yellow Squash – I like to get straight neck yellow squash as the width is often similar to zucchini. Crooked neck yellow squash works well too, just cut it into small pieces when prepping as the body is more bulbous. Suggestions for picking out a nice yellow squash are the same as picking out a zucchini except you’ll be looking for nice yellow skin instead.

Olive Oil– You’ll sauté the squash in the skillet with olive oil.

Seasoning – There are a lot of options for seasoning. This recipe is a staple in our home and this is a great seasoning combination for the squash:

• • • Garlic Powder
    • Onion Powder
    • Chili Powder
    • Paprika
    • Parsley Flakes
    • Cracked Black Pepper
    • Salt

How to make this Zucchini and Yellow Squash Recipe

First, I rinse and dry both squashes well.

Then, I chop the ends off and throw them away.

Next, I cut both the zucchini and yellow squash into “coins,” about a quarter inch thick. If there are larger piece, I chop them in half again creating “half coins.” My goal is to make the pieces somewhat close to the same size.

After all the chopping is done, I add all the seasoning to a small bowl and mix it together.

Next, I heat the olive oil in a medium-sized skillet on medium heat.

When the oil thins out and moves around the pan quickly and easily, but before it smokes, I add the squash. I quickly stir and spread out the “coins.”

Then, I quickly add the seasoning evenly over the squash and stir, shake and flip the pieces for a few minutes.

Next, to make sure it’s done, I pierce a piece or two of each squash with a fork. The fork should go in easily, but the squash should still have some structure to it (you do not want it to be mushy).

Lastly, I plate it up and dig in to this healthy and appetizing little squash recipe or add it to whatever else I’m making.

What Goes Well with Zucchini and Yellow Squash Recipe?

Meat and Potato or Rice – This simple side dish goes well alongside your favorite Steak, Pork, Poultry or Fish. Add a potato or rice and you have a complete meal.

Chicken, Beans and Rice Bowl – Make an easy lunch or dinner bowl by adding the squash to a bowl with shredded or cubed chicken, red or black beans and white or brown rice. Top the bowl with a favorite sauce or salsa that you have on hand and VIOLÁ, you have an easy and tasty meal.

Burrito – Add the squash to a burrito with ground taco meat and Spanish rice. Top with hot sauce, sour cream and/or guacamole for a delicious lunch or dinner. Pair the squash with eggs and cheese and hot sauce to make a breakfast burrito.

Making Ahead, Storing and Reheating Leftovers

Making Ahead

The squash is quick and easy to make, so I recommend serving it freshly cooked. I often chop the squash ahead of time or chop extra when making it and store it in a baggie in my vegetable drawer in the fridge. It stays fresh for a week plus.

Storing Leftovers

Although this side dish is best served fresh, you can safely store leftovers in the fridge for up to three days. Freezing the cooked squash is not recommended.

Reheating Leftovers

Leftovers can be rewarmed in the microwave. The amount of time needed to reheat the squash varies depending on how much you have leftover but be conservative on the amount of time you choose to maintain the best possible texture and avoid overcooking.

Thank you for making this quick and healthy zucchini and yellow squash recipe with me. I hope you enjoy it! Let me know what you think in the comments below.

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This delicious take on a chicken salad includes juicy pineapple, fresh mint, cinnamon, and macadamia nuts.

It’s still blazing hot outside here in Phoenix and this heat has me craving cold sandwiches and light salads. I mean, what’s better on a hot day than some juicy pineapple? This chicken salad recipe radiates summer with its refreshing, chilled ingredients, and impeccable flavor combination.

You’ll love this chicken salad as a sandwich on your favorite gluten free white bread or atop a bed of lettuce as a green salad. Are you or others able to have gluten? If so, my husband reports that this recipe is excellent on either a buttery croissant or Hawaiian sweet bread.

Why You’ll Love this Pineapple Chicken Salad

• The sweet pineapple and fresh mint are a winning combination.
• You’ll love how the celery and nuts add a satisfying crunch to the salad.
• Tender chicken coated in the creamy and delicious cinnamon yogurt mixture is simply the best.
• It’s the perfect lightweight meal on a warm day.

What’s in this Chicken Salad?

Chicken Breast – Cooked and either cubed or shredded chicken works well in this salad.

• Speed it up: Check your grocery store for pre-cooked and shredded rotisserie chicken if you’re in a hurry.

Pineapple – Fresh is always best! Make sure the pineapple chunks are a decent size (maybe ½ – ¾ inch). Smaller chunks get a little lost in the salad and you miss out on the taste.

• Speed it up: Canned pineapple chunks will work in a pinch. Also, sometimes grocery stores will have containers of chopped fresh pineapple in their produce section.

Macadamia Nuts – Chopped macadamia nuts go so well with the pineapple and add a nice crunch to the salad.

• Change it up: If you’re looking to save your pennies or do not like macadamia nuts, try almonds or pecans.

Celery – This classic chicken salad ingredient goes well with everything and just like the macadamia nuts, adds nice texture.

Fresh Mint – You’ll love how the mint pairs with the pineapple. It’s a fresh and tasty combination!

Yogurt Mixture:

Vanilla Yogurt – I use a light vanilla yogurt in this recipe.

• Change it up: Use a non-dairy yogurt if you are dairy free. There are a lot of options for a yogurt base depending on your preference including soy, coconut and more. Also, plain yogurt works fine, just add a little extra honey.

Honey – I love using honey as a sweetener instead of refined white sugar.

*** Did you know raw honey has antibacterial and antifungal properties and is even anti-inflammatory?

Apple Cider Vinegar – Love the little bit of subtle zip this adds!

Lemon Juice – Fresh is always best!

• Speed it up: Although I always love fresh juice, bottled lemon juice works fine too.

Cinnamon – The cinnamon is so nice with the pineapple – yum!

Brown Sugar – For a little extra added sweetness.

Salt – Just a little to help bring out the flavors.

Other Ingredients:

Butter Lettuce – The mild buttery taste of this lettuce is great with the chicken salad.

Bread – If you are making sandwiches, choose your favorite gluten free white bread.

How to make the Chicken Salad

The first thing I do is add the light yogurt to a large bowl and mix in the sweet honey, tangy apple cider vinegar and lemon juice.

Next, I mix in the cinnamon, brown sugar and salt and take a little taste because it looks so good!

I then remove about a quarter cup of the yogurt mixture and put it in the fridge. This will eventually be used as extra spread if I’m making sandwiches or dressing for a green salad.

Then, I add the cooked chicken breast, juicy pineapple, macadamia nuts, celery, and fresh chopped mint to the yogurt mixture and mix it all together until everything is coated well.  

Next, I cover and chill the chicken salad for at least 1 hour.

If I’m Making Sandwiches

When I’m ready to make the sandwiches, I lightly toast the bread and spread about a half tablespoon of the extra yogurt mixture on each piece of bread.

Then, I remove the chicken salad mixture from the fridge last minute so it’s as chilled as possible when serving.

Lastly, I place a large piece of butter lettuce on half of the bread slices and chicken salad mixture on the other slices and put the opposing sides of the sandwiches together. I slice the sandwiches from corner to corner and dig in. Yum!

If I’m Making a Green Salad

First, I rinse, dry, and chop a head of butter lettuce and place it in a large serving bowl.

Next, I grab the extra yogurt mixture and toss it with the butter lettuce, coating the leaves as evenly as possible.

Then, I top the salad greens with the chicken salad mixture. My husband LOVES the sweetness level of the chicken salad, and so do I, but I like to serve this salad with a light drizzle of a champagne or lemony vinaigrette to add a little tanginess.

What to serve with this Pineapple Chicken Salad

If Served as Sandwiches

Potato Chips – Simple salted potato chip goes well with this sandwich.

Coleslaw – Fresh, light coleslaw is another option to serve with it.

Green Salad – A small side salad with a light dressing is a great choice as well.

If Served as a Green Salad

Bread – This salad is great with your favorite bread. Serve the bread with butter or olive oil with salt and pepper. If you are not gluten free, Hawaiian sweet rolls are great with this salad.

Making Ahead & Storing Leftovers

Making Ahead

The chicken salad is best when made ahead and chilled for at least one hour and up to 24 hours.

Storing Leftovers

Store leftover chicken salad on its own covered and in the fridge for up to 48 hours. Avoid making the sandwiches or green salad until you are ready to eat them.

Thank you for joining me in making this pineapple chicken salad. I hope you enjoyed it and let me know what you think in the comments below!

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