Slow-Roasted Salmon with Fennel, Citrus, and Chiles

We've gotten really lazy with our blog. But I have come to rely on it as a source for dinner ideas and the place where many of my regular recipes can be found. I have a bunch that I've been meaning to post, like this one. I made it again last night and it is SO good!!! The flavors are so lovely: fennel, citrus, dill and some heat. I didn't get my own photo of it so I'm just lifting the pretty pic from Bon Appétit. But this recipe needs to be accessed on the regular, because it's easy and I love it. Here you go!
Slow-Roasted Salmon with Fennel, Citrus, and Chiles 

Lemon Rosemary Olive Oil Cake

I recently went to a new(ish) donut place called Fonuts.  They are baked and not fried and so are kind of like little bundt cakes.  But they had a flavor that was awesome - Rosemary Olive Oil.  Ever since I tried that I have been wanting to make a cake with the same flavors.  I found this recipe online and it came out really good! I used 2 1/2 cups of flour and I think if I make it again I would use even less - maybe just 2 cups - because it was slightly dry.  But the flavors are so yummy together!  The rosemary is not overpowering at all, but rather adds a really subtle flavor and complementing the lemon and olive oil flavors perfectly.  This is a perfect cake to take to a summer BBQ which we all will be going to soon! Enjoy!

Roasted flounder with potatoes, lemons & kalamata olives

This recipe can be made with any white flaky fish (bass, flounder, branzino, sole, snapper etc.)
Lemon, olives, paprika... can't go wrong! Enjoy! 

hands-on time: 10 minutes - total time: 45 minutes 

serves 4 

1 pound baby potatoes (about 12), halved 

1 lemon, thinly sliced 

8 sprigs fresh thyme 

2 tablespoons plus 1 teaspoon olive oil 

salt & pepper 

1/2 cup pitted kalamata olives 

4 6-ounce skinless flaky white fish fillets 

1/2 teaspoon paprika 

Heat oven to 400F. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 TBSP of the oil, and 1/4 tsp each salt & pepper; arrange in a single layer. Roast, tossing once, until the potatoes begin to soften, about 20 minutes...

Toss the olives with the potato mixture, then nestle the fish in. Drizzle the fish with the remaining tsp of olive oil and season with the paprika and 1/4 tsp each salt & pepper. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes more.