When you’re spending more time at home, it doesn’t mean you have more time to spend. Joy Bauer adds new flavor to healthy standbys with these easy recipes from her latest book, “Joy Bauer’s Superfood!: 150 Recipes for Eternal Youth” (Abrams, April 2020).
One-Sheet Salmon With Herb-Infused Green Sauce
Prep time: 20 minutes | Cook time: 30 minutes
I’m always looking to create new ways to enjoy salmon, which features omega-3 fats, shown to help with a variety of ailments—from depression and anxiety to heart disease, cancer and Alzheimer’s. This recipe appeals because cleanup is a cinch, you can use a variety of vegetables, and the herb-infused green sauce elevates every delectable bite you take.
Makes 1½ cups
- ½ cup packed fresh flat-leaf parsley
- ¼ cup fresh dill
- ¼ cup fresh cilantro
- ¼ cup fresh mint leaves
- 2 scallions, white and green parts, trimmed
- 1 tablespoon dried tarragon
- 1 small shallot, sliced
- 1 tablespoon apple cider vinegar
- 1 cup nonfat or low-fat plain Greek yogurt
- ¼ teaspoon kosher salt
- ground black pepper
- 12 multicolored baby bell peppers, halved lengthwise and seeded
- 12 ounces Brussels sprouts, halved (saving any loose outer leaves)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt, divided
- 4 (6-ounce) skin-on wild-caught salmon fillets, or 1 large fillet (1½ pounds)
- ground black pepper
FOR THE SAUCE:
- Remove stems from parsley, dill and cilantro. Add all sauce ingredients to a food processor or high-speed blender and process until smooth. Set aside to serve at room temperature or chill in the refrigerator. (It’s delicious both ways.)
FOR THE SALMON:
- Preheat oven to 400 F. Place a baking sheet in oven to heat.
- In a large bowl, combine bell peppers and Brussels sprouts (with any loose outer leaves) and toss with oil and ¼ teaspoon salt. Remove hot sheet from oven and place bell peppers and Brussels sprouts on it. Place back in oven and roast 15 minutes.
- Remove sheet from oven, flip vegetables with a spatula and push them to the outer sides of sheet. Place salmon fillet(s), skin-side down, in center of sheet. Mist with olive oil spray and season with remaining ¼ teaspoon salt and some black pepper. Place back in oven and roast 10 to 15 minutes, depending on thickness of fillet(s), until salmon feels firm, resisting your finger when pushed at the thickest part, about 7 minutes per inch of thickness. Switch oven to broil and cook 1 to 2 minutes to brown the top. Remove from oven. TO SERVE: Slide a long, wide spatula between skin and flesh of fish and lift it cleanly from baking sheet to the plate, leaving the skin behind.* Toss vegetables, transfer to plate around salmon and top fillet(s) with a dollop of green sauce or serve on the side.
*If you’re a fan of crispy salmon skin, turn off the oven and place the baking sheet (with the skin still on it) back in the oven for a few minutes to crisp it up. Remove it from sheet and enjoy it as a treat during cleanup!
Superfoods: berries, banana, kale, nuts, seeds, green tea
Prep time: 5 minutes
- 2 cups fresh or frozen mixed berries (any type)
- ½ to 1 ripe banana
- 1 cup loosely packed kale or spinach leaves
- 6 nuts (1 almond + 1 peanut + 1 macadamia + 1 pecan + 1 walnut + 1 pistachio)*
- 1 teaspoon chia seeds or ground flaxseeds
- ½ cup green tea, chilled
- 3 to 5 ice cubes (optional)
* You may substitute any nuts you have on hand.
Place all ingredients in a blender and puree until smooth. Pour into a glass and enjoy.
Crispy Turmeric Granola
Makes about 9 cups
Prep time: 5 minutes | Cook time: 25 minutes
Turmeric helps to ease aches and pain, thanks to its active ingredient, curcumin. I’m always looking for interesting ways to incorporate the power ingredient into my cooking. But truth be told, not everyone is a fan of its pungent flavor and bright yellow color (which has ruined more manicures than I care to admit, haha). However, it’s not overpowering in this crunchy granola recipe, so don’t let it scare you, or your kiddos, off. In fact, you can’t even really detect the taste. This satisfying snack is totally kid- and family-friendly—whip it up and watch it disappear.
Feel free to adjust the seed ratio based on what you have on hand or like best. And if you prefer a bolder spice experience, add 2 teaspoons of garam masala or curry powder.
- 1 cup raw almonds, chopped
- ½ cup raw walnuts, chopped
- ¾ cup raw pumpkin seeds, chopped
- ¼ cup raw sunflower seeds, chopped
- 2 cups uncooked old-fashioned oats
- 2 cups crispy brown rice cereal
- ⅔ cup honey
- 2 large egg whites
- 2 tablespoons ground turmeric
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- Preheat oven to 325 F and line 2 baking sheets (or 1 very large sheet) with parchment paper. Lightly mist parchment paper with nonstick oil spray. Set aside.
- In a large bowl, combine almonds, walnuts, pumpkin seeds, sunflower seeds, oats and brown rice cereal.
- Mist bottom of a small bowl with oil spray, then add honey, egg whites, turmeric, cinnamon and salt. Stir until everything is well-combined. Be sure to blend all spices into honey by mashing any visible clumps with the back of a spoon or spatula until you have a smooth consistency. Pour honey blend into nut-oat mixture and stir until everything is well-coated.
- Add granola mixture to prepared sheet(s) and spread out in an even layer. Bake 25 to 30 minutes, stirring granola and rotating pan(s) halfway through. Remove from oven and allow granola to cool completely. As granola cools, it will become super crunchy. Store in an airtight container for up to 1 month.
Reprinted from “Joy Bauer’s Superfood!: 50 Recipes for Eternal Youth.” Copyright © 2020 by Joy Bauer. Photography by Lucy Schaeffer. Published by ABRAMS.
Photo credit: Dan Counsell, Unsplash