Lemon Baked Salmon & Chocolate Chip Ricotta Muffins

I don't eat fish (or anything that comes from the ocean) but once in a while I like to make a fish dinner for my husband. You know, because I'm a nice wife like that. After I cook fish, I like to bake something delicious to try to erase the horrible way fish makes the house smell. I guess that makes fish night a win-win situation for my husband, as he gets a special dinner and can always count on something delicious and chocolate-y to follow.

Tonight's menu consisted of a baked salmon recipe (with rice and green beans tossed in lemon juice and slivered almonds) and chocolate chip ricotta muffins (gluten-free, of course) for dessert.


Lemon Baked Salmon

• 2 cloves garlic, minced
• 2 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh rosemary
• 2 (6 ounce) fillets salmon

1. Combine all ingredients in a mixing bowl and brush onto salmon filets.
2. Individually wrap salmon filets in aluminum foil and place in glass baking dish.
3. Bake at 375 degrees for 35-45 minutes.


Chocolate Chip Ricotta Muffins

• 2 cups gluten-free flour (or regular flour, for you non-Celiacs!)
• 1/2 tsp baking soda
• 1/4 cup butter
• 3/4 cup sugar
• 3 egg whites
• 8 oz fat free ricotta cheese
• 1/2 tbsp vanilla
• semi-sweet chocolate chip morsels

1. Preheat oven to 375 degrees.
2. Mix flour and baking soda. Mix and cream butter and sugar. Beat egg whites and add to butter/sugar mixture. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.
3. Bake at 375 degrees for 15-16 minutes and let cool.