Broiled Salmon and Swiss Chard with Carmelized Onions

This turned out to be delicious. On my quest for healthier dinners, I decided to go with salmon tonight. I seasoned it with a little salt and pepper and olive oil and broiled it in the oven. We squeezed lemon on top and it was delicious and flaky! On the side, I carmelized onions and garlic in olive oil and added swiss chard. Served it all over a bed of rice.

Spaghetti Squash

I have been wanting to try this recipe for awhile and finally got around to it. It's a very simple recipe and I made it fairly quickly. Take a spaghetti squash and cut it in half lengthwise. Scoop out the seeds and place cut side down in a baking dish filled with an inch of water. Bake at 350 for 45 minutes. Flip the squash over and continue baking for another 10 minutes or until squash is completely tender. Take a fork and run it along the flesh to scoop out the "spaghetti". I served it with a jar of prego sauce jazzed up with sauteed onions and garlic, but you can go gourmet and make whatever spaghetti sauce you wish! Enjoy =)

Seared Scallops with Crispy Leeks

Yum! This dish was very good. It was a little overseasoned, I think I added a little too much right at the end. Overall, though, it turned out well and we really liked it.

Ingredients

* 1 medium leek, white and light green parts only
* 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
* 2 tablespoons all-purpose flour
* 1 teaspoon paprika
* 1 teaspoon garlic powder, divided
* 1/2 teaspoon salt, divided
* 1 teaspoon Italian seasoning
* 1/2 teaspoon freshly grated lemon zest
* 1/2 teaspoon freshly ground pepper
* 1 pound dry sea scallops, tough side muscle removed

1. Preheat oven to 425°F.
2. Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.
3. Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.