Tonight I whipped up some Lemon Herb-Butter Salmon, Fresh Sautéed Green Beans and Roasted Potatoes. Tasted fantastic! As always, thanks for tuning in and cooking with me!
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[Music] so I want to steal it let it dance to the groove season with the spirit every bite’s a mood catching full of love yeah we breaking the rules cooking with the ancestors that’s cooking with soap hey y’all welcome back if you’re new to the channel I’m Jazzy and this is Jazz’s Kitchen um tonight for dinner I’m going to be making some lemon herb butter salmon with some roasted gold potatoes and some beautiful sauteed fresh green beans y’all don’t want to miss it let’s jump right in so for tonight’s meal you’re going to need I mean obviously the salmon right so I have some Atlantic salmon fililelets i got this from Walmart um it was just under $10 like $9 for two beautiful skin on fillets um they also had this ginormous bag of fresh green beans for like $1.88 or something like that like come on it doesn’t get better than that so I’m getting ready to snap the ends um and to give them a good wash um we’re also going to be using fresh lemon onion bell peppers it doesn’t matter if you use green peppers i just like how colorful the yellow red and orange peppers are in contrast to what I’m cooking so that’s what I’ll be using today and just a few golden potatoes i’m making a very small batch this is just for myself and this is definitely going to be able to last me for today and tomorrow and possibly the next day because that’s a lot of green beans okay so we done chopped up our potatoes and we done chopped up our veg the green beans are on the bottom underneath it everything has been washed and sliced okay and then next I’m going to go ahead and season these potatoes um with some um oil let’s just rub them down a little bit of oil and whatever seasonings you like salt pepper garlic powder onion powder um Tony’s Creole or Adobo allpurpose seasoning is you probably more than likely what I’m going to use um and I’ll show it here okay so I just have a baking sheet here i have my pre uh oven preheating for uh the temperature of 425 and now I’m just going to use some vegetable oil just a little bit just enough to coat and to be able to like roast the potatoes off um y’all don’t come for me i I literally just went to the store not too long ago and I forgot to restock my pepper so I don’t have any black pepper i know I know but it’s okay because I think one of these other seasonings that I’m going to use has pepper in it which is fine um so I’m just going in with a little salt little onion powder little garlic powder i’m going to do some Cajun seasoning cuz I just want a nice color and like a little spice on these potatoes just a little bit same thing with the Tony’s Creole just the dusting okay a little bit y’all can’t see me but I just turned my head i’m not coughing on my food i promise oh y’all a silent sneeze off to the side because again not sneezing on my food i promise y’all that was If you ain’t sneezing it ain’t season okay and then now I’m just gonna put on my glove and give it a mix because I don’t want to get my hands dirty i’m not afraid to get my hands ready but uh I don’t feel like doing all that extra easier work smarter not harder all right now we’re just going to give these potatoes some love give them a nice massage yeah okay get them all nice and pretty everybody’s friendly everybody’s happy everyone’s [Music] friends yes everyone’s friends yes a little bit more of a mix and then once the oven gives me the indication that it’s done preheating it’ll go beep beep beep i will put these babies in i’m going to let them roast for like um 35 minutes um maybe go a little longer i like getting a nice little color on my potatoes um make sure they’re tender but yeah and then the pot I wanted to use or the pan I wanted to use is in the dishwasher right now so I’m going to be sautéing the vegetables in this pot i’ll be back all right so now we’re going to start on sautéing these vegetables i just started off with a little bit of vegetable oil waiting for this to get hot and then some butter yeah let it go melt down in there and I’m still waiting on the oven to finish preheating [Music] right that melt down a little bit and now we will go in with all the veggies let me put it put it in here and I’ll be right back all right so the oven is done preheating so I’m going to go ahead and pop my potatoes in again this is 4:25 i’m going to set a timer for about 30 minutes i’ll check on it in 30 minutes and here are our vegetables yeah this is going to have to go for about I don’t know maybe until things cook down it’ll shrink down once they start cooking down more i did add some garlic i’m almost out but did add some minced garlic or garlic as y’all like to call it it’s okay i enjoy the convenience of it don’t feel like chopping fresh garlic tonight um but yeah I think I’m actually going to add a little splash of chicken stock to this chicken broth just a little bit to help it cook down um this is actually primarily for my collard greens um because I did buy some collards as well that I’m going to cook later this week but it’s okay i would just buy more broth if I need it just enough just a little bit to coat the bottom help it cook down that’s enough there we go all right so I’m going to let this go for a little bit um let me add my seasonings real quick okay so for seasonings we’re going to go in with some salt it’s a lot of vegetables in there so I know that looked like a lot but I promise you it’s not um some garlic powder onion powder some adobo and I think I’m going to leave it at that actually yeah okay so it’s been about 30 minutes i took the potatoes out to check on them now you do want to make sure you give them like a good like mix just in case they stick to the foil i didn’t use non-stick foil um but yes so I mixed them up they’re looking pretty good so far i do want them to be like just a tad bit more tender and like just more color on it so I’m going to throw it back in for maybe like about another 10ish minutes or so um we can also check on the vegetables they are looking really good i’m going to give them a good stir they cook down nicely they smell really good um so I’m probably going to put them on low at this point and just let them simmer yep and then the most important part of the meal the salmon okay so I am going to go ahead pull that out and let’s talk about seasoning on that all right let’s get into this salmon no I’m not cooking it with the skins face up i just enjoy seasoning both sides of my fish because I actually enjoy the skin on the salmon it’s got all these good nutrients and vitamins in it that nobody talks about um but yeah so let’s go ahead and season this salmon up on both sides i just did a little splash of um a little bit of vegetable oil just to moisten it up and help the seasoning stick so we’re going in with just a little bit of salt onion powder garlic powder lemon pepper a little bit of cumin and I forgot to take the top off my cumin it’s a blooper but I’m not cutting this out why give me a second okay there we go i try to take the tops off of all my seasoning so that way it’s seamless for recording but whatever um a little bit of cumin like a dusting um and obviously obey obey can be kind of salty so I’m treading lightly with this it doesn’t look like it’s coming out there we go okay this is a new bottle of O Bay so it’s like taking a little bit extra to get out of there so now we’re going to rub it rub it in to the skin rub it into the skin that rhymes all right now we’re going to flip to the front flip okay and we’re going to repeat going to do the same thing a little bit of oil just to help it stick oh that might be too much it’s all right i’ll take some off and put it on this one same seasoning same thing little bit of salt onion powder garlic powder and I’m going to keep my um oven on 425 and I’m just going to throw the salmon in there cuz it doesn’t take long [Music] um yeah you’ll know when you overcook your salmon when you get the white stuff that bubbles out on top yeah that means that you overcooked your salmon okay um a little bit of lemon pepper and some o all right i know you’re like “Where’s the lemon and the butter and the herb?” It’s coming don’t worry it’s coming it’s coming cuz I did say lemon my video cut off oopsies it’s okay we’re picking right back up guys yeah so I was just saying lemon butter herb salmon but that’s just me doing that so that’s the salmon season now for the lemon butter herb part get you a lemon slice it up um I left two on the side because I’m going to add it into my butter the butter is just butter garlic parsley okay I’m going to pop this in the microwave just to soften it up some i’ll be back all right so we’ve got our butter melted with our garlic i’ve added some parsley and now we’re going in with some freshlysqueezed lemon juice i’m going to squeeze in two wedges that’s one and two like it slipping around my gloves on got to get a good grip on it it’s so slippery all right there we go let me just There it is all right and now we’re going to give it a good mix and what are we going to do with this you may ask we are going to drizzle this on top of our salmon all right and here comes the butter drizzle m looks good yes don’t be shy get it all in there buttery garlicky delicious look at that okay and now I’m going to take the potatoes out put the salmon in for about 12 minutesish oh almost forgot the most important part the garnish we’re going to go on with two pieces one two one two there now we’re going to put it in the oven for about 12 minutes our beautiful roasted potatoes okay don’t mind the burnt the crunch on the sides guys that’s not It’s just seasoning that got burnt on the side but it’s okay the potatoes are going to be delicious and the vegetables are also done yum so now we’re just waiting on the salmon and I will show you the plated version all right and there we have the finished plated product our roasted potatoes sauteed fresh green beans and lemon butter herb [Music] salmon bone appetit thanks you guys for hanging in there and for cooking with me and I hope to see you all here next time this has been Jazzy’s Kitchen signing out and I’m about to grab a dubdub baby bye [Music]
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