20 Delicious Salmon Sides Recipes Amazing

Let’s face it, salmon is a superstar on the dinner table, but even the best main dish needs a supporting cast to shine. Whether you’re whipping up a quick weeknight meal or hosting a fancy dinner, the right side can turn your salmon into a showstopper. Dive into our roundup of 20 delicious salmon sides that promise to elevate your meal from good to unforgettable. Ready to find your next favorite?

Garlic Butter Roasted Asparagus

Mornings like this, when the light filters through the kitchen window just so, I find myself reaching for the simplicity of fresh asparagus, its vibrant green a promise of the flavors to come. There’s something deeply comforting about the process of roasting, the way it coaxes out sweetness and depth, especially when paired with the rich, aromatic embrace of garlic butter.

Ingredients

• 1 lb fresh asparagus, ends trimmed (I look for spears that are firm and bright, with tight tips)
• 3 tbsp unsalted butter, melted (I always opt for unsalted to control the seasoning)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1/2 tsp salt (I use fine sea salt for its clean, crisp flavor)
• 1/4 tsp black pepper, freshly ground (the fragrance of freshly ground pepper is unbeatable)
• 1 tbsp lemon juice (a squeeze of fresh lemon brightens the dish beautifully)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even roasting.
2. Arrange the trimmed asparagus in a single layer on a baking sheet, allowing each spear its own space to crisp up.
3. In a small bowl, combine the melted butter, minced garlic, salt, and pepper, stirring until the mixture is homogenous.
4. Drizzle the garlic butter mixture over the asparagus, using your hands or a spoon to ensure each spear is lightly coated.
5. Roast in the preheated oven for 12-15 minutes, until the asparagus is tender and the tips are slightly crispy.
6. Remove from the oven and immediately drizzle with lemon juice, tossing gently to distribute the bright acidity evenly.

Best enjoyed straight from the oven, the asparagus spears are tender yet crisp, with a buttery richness cut through by the sharpness of garlic and the freshness of lemon. For a delightful twist, try serving them atop a creamy risotto or alongside a perfectly seared steak.

Lemon Dill Quinoa Salad

Now, as the early summer light filters through the kitchen window, there’s something about the crisp, refreshing flavors of lemon and dill that feels just right. This quinoa salad, with its bright notes and hearty texture, is a dish that seems to capture the essence of the season in every bite.

Ingredients

• 1 cup quinoa (I always rinse mine under cold water to remove any bitterness)
• 2 cups water (for that perfect fluffy texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (about 1 large lemon, squeezed right before use)
• 1 tbsp fresh dill, finely chopped (the fragrance is unbeatable)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup cucumber, diced (I leave the skin on for color and crunch)
• 1/2 cup cherry tomatoes, halved (they’re like little bursts of summer)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove its natural coating, which can taste bitter.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Listen for a slight crackling sound to know it’s done.
3. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Then fluff it with a fork to separate the grains.
4. In a large bowl, whisk together the olive oil, lemon juice, dill, salt, and black pepper until well combined.
5. Add the cooked quinoa, cucumber, and cherry tomatoes to the bowl with the dressing. Gently toss to coat everything evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Serve the salad at room temperature for the best flavor and texture. Tip: For an extra touch, garnish with additional dill or lemon slices.

Kindly, this salad brings a delightful contrast of textures—the quinoa’s slight chewiness against the crisp cucumber and juicy tomatoes. The lemon and dill dance together in a way that’s both refreshing and comforting, making it perfect for a sunny afternoon picnic or as a bright side to grilled dishes.

Creamy Parmesan Spinach

Falling into the rhythm of the kitchen, there’s something deeply comforting about the simplicity of a dish that comes together with such ease yet feels indulgent. Creamy Parmesan Spinach is that rare weeknight hero, a side that whispers of care without demanding much in return.

Ingredients

• 2 tablespoons unsalted butter (I always reach for the good stuff, it makes all the difference)
• 3 cloves garlic, minced (fresh is key here, no shortcuts)
• 5 ounces fresh spinach (the pre-washed bags are a lifesaver)
• 1/2 cup heavy cream (go for the full-fat version, trust me)
• 1/4 cup grated Parmesan cheese (the real deal, freshly grated off the block)
• 1/4 teaspoon salt (I like to use sea salt for its subtle crunch)
• 1/8 teaspoon black pepper (freshly ground, if you can)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until fragrant and lightly golden, roughly 30 seconds. Keep a close eye to prevent burning.
3. Toss in the fresh spinach, stirring gently until it begins to wilt, about 2 minutes. It’ll reduce significantly in volume.
4. Pour in the heavy cream, stirring to combine with the spinach and garlic. Let the mixture simmer for 2 minutes, allowing the cream to thicken slightly.
5. Sprinkle in the grated Parmesan, salt, and black pepper, stirring continuously until the cheese is fully melted and the sauce is smooth, about 1 minute.
6. Remove from heat and let sit for a minute; the sauce will continue to thicken as it cools slightly.

Gently spooned over a bed of al dente pasta or alongside a perfectly seared chicken breast, this dish offers a velvety texture with a rich, savory depth. The spinach retains just enough bite to contrast the creamy sauce, making each forkful a little celebration of simplicity.

Honey Glazed Carrots

Wandering through the farmer’s market this morning, the vibrant hues of fresh carrots caught my eye, inspiring today’s simple yet soulful side dish. There’s something deeply comforting about the way honey caramelizes on these tender roots, a sweet contrast to their earthy undertones.

Ingredients

• 1 lb fresh carrots, peeled and sliced into even sticks (uniformity is key for even cooking)
• 2 tbsp unsalted butter (I always reach for grass-fed for its richer flavor)
• 2 tbsp honey (local if you can find it, for that unmistakable floral note)
• 1/2 tsp salt (a flaky sea salt adds a nice texture)
• 1/4 tsp black pepper (freshly ground, to awaken the flavors)
• 1/4 cup water (just enough to steam the carrots to perfection)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the carrot sticks to the skillet, tossing them gently to coat in the butter. Let them cook undisturbed for 2 minutes to get a slight char.
3. Pour in the water, then cover the skillet with a lid. Reduce the heat to medium-low and let the carrots steam for 5 minutes, or until they’re just tender when pierced with a fork.
4. Uncover the skillet, increase the heat to medium-high, and drizzle the honey over the carrots. Stir to coat evenly, then let them cook for another 3 minutes, stirring occasionally, until the honey forms a glossy glaze.
5. Sprinkle the salt and pepper over the carrots, giving them one final toss to distribute the seasoning.

Yielded from the heat, these honey-glazed carrots boast a delightful balance of sweetness and spice, with a texture that’s tender yet retains a slight crunch. Try serving them atop a swirl of creamy polenta for a dish that sings of simplicity and warmth.

Maple Roasted Brussels Sprouts

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s simple yet profound dish begins. Maple Roasted Brussels Sprouts, a humble vegetable transformed by heat and sweetness, invites a moment of pause and appreciation for the flavors of the season.

Ingredients

• 1 lb Brussels sprouts, halved (look for small, tight heads for the best texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp pure maple syrup (the darker, the richer the flavor)
• 1/2 tsp sea salt (I prefer the subtle crunch of flaky salt here)
• 1/4 tsp black pepper, freshly ground (for a gentle heat)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even roasting.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated. Tip: Use your hands to massage the oil and syrup into the sprouts for maximum coverage.
3. Spread the sprouts in a single layer on a baking sheet, cut side down. This ensures a beautiful caramelization. Tip: Avoid overcrowding to prevent steaming instead of roasting.
4. Roast for 20-25 minutes, until the sprouts are tender and the edges are crispy and deeply browned. Tip: Halfway through, give the pan a gentle shake to promote even cooking.

Momentarily, the kitchen fills with the aroma of caramelizing maple and roasting sprouts, a promise of the crisp-tender texture and sweet-savory balance to come. Serve these glazed gems alongside a hearty grain or as a standout side that might just steal the show.

Herbed Couscous with Pine Nuts

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing herbed couscous with pine nuts. It’s a dish that whispers of quiet evenings and the simple joy of savoring each bite.

Ingredients

• 1 cup couscous (I find the pearl variety adds a delightful texture)
• 1 1/4 cups boiling water (just off the boil works best)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup pine nuts (toasted lightly for a nutty depth)
• 2 tbsp fresh parsley, finely chopped (flat-leaf for its bright flavor)
• 1 tbsp fresh mint, finely chopped (a touch for freshness)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, to awaken the dish)

Instructions

1. In a medium bowl, combine the couscous and salt. Pour the boiling water over the couscous, cover tightly with a lid or plate, and let it sit for 5 minutes. Tip: The steam is key here, so don’t peek!
2. While the couscous steams, heat a small skillet over medium heat. Add the pine nuts, stirring frequently, until golden and fragrant, about 3 minutes. Tip: Keep a close eye; they can go from toasted to burnt in seconds.
3. Fluff the couscous with a fork to separate the grains. Drizzle with olive oil and toss gently to coat.
4. Add the toasted pine nuts, chopped parsley, and mint to the couscous. Season with black pepper and toss lightly to combine. Tip: Use a folding motion to keep the herbs vibrant and the pine nuts whole.

Vibrant and fluffy, this herbed couscous with pine nuts carries a melody of textures and flavors. Serve it alongside grilled vegetables or as a bed for roasted chicken, letting its simplicity shine.

Balsamic Grilled Zucchini

Floating through the garden this morning, the zucchini caught my eye, their vibrant green skins glistening with dew. It’s moments like these that remind me how simple ingredients can transform into something magical on the grill, especially when balsamic vinegar enters the picture.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks (I find that slightly thicker slices hold up better on the grill)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 tablespoon balsamic vinegar (the older, the better for a deeper flavor)
• 1/2 teaspoon salt (I like to use sea salt for its subtle crunch)
• 1/4 teaspoon freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a large bowl, gently toss the zucchini planks with olive oil, balsamic vinegar, salt, and pepper until evenly coated. Let them sit for 5 minutes to absorb the flavors.
3. Place the zucchini on the grill perpendicular to the grates to achieve those beautiful grill marks. Cook for 3-4 minutes on each side, flipping only once to ensure they don’t fall apart.
4. Remove the zucchini from the grill when they’re tender but still have a bit of bite, and the edges are slightly caramelized from the balsamic.

Kindly savor the contrast of the smoky, charred edges against the zucchini’s natural sweetness, enhanced by the tangy balsamic. Serve these planks atop a bed of peppery arugula or alongside a creamy goat cheese for a delightful summer plate.

Sweet Potato Mash with Cinnamon

Wandering through the kitchen on a quiet morning, I find myself drawn to the humble sweet potato, its earthy sweetness a comfort in the crisp air. This simple mash, kissed with cinnamon, is like a warm hug on a chilly day, a reminder of the beauty in simplicity.

Ingredients

• 2 large sweet potatoes (I always look for ones with deep orange flesh for the best flavor)
• 1/4 cup unsalted butter (room temperature blends smoother)
• 1/4 cup heavy cream (for that luxuriously creamy texture)
• 1 tsp ground cinnamon (a little extra never hurts)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 400°F. This high heat will caramelize the sweet potatoes, deepening their flavor.
2. Pierce the sweet potatoes all over with a fork. This prevents them from bursting in the oven.
3. Bake the sweet potatoes on a baking sheet for 45-60 minutes, until they’re tender all the way through when pierced with a fork.
4. Let the sweet potatoes cool just enough to handle, then scoop the flesh into a large bowl, leaving the skins behind.
5. Add the butter, heavy cream, cinnamon, and salt to the bowl. Mash everything together until smooth. For an extra creamy texture, a hand mixer can be used here.
6. Taste and adjust the seasoning if necessary, though the measurements given are a perfect starting point.

Silky and rich, this sweet potato mash carries the warmth of cinnamon in every bite. Serve it alongside a roast chicken for a comforting meal, or dollop it on oatmeal for a sweet start to your day.

Avocado and Mango Salsa

Beneath the soft glow of the morning light, there’s something profoundly comforting about preparing a dish that dances between sweet and savory, a melody of flavors that feels like a gentle embrace. This Avocado and Mango Salsa is just that—a vibrant, refreshing concoction that brings a burst of sunshine to any table.

Ingredients

• 1 ripe avocado, diced (I find Hass avocados to be the creamiest for this recipe)
• 1 cup diced mango (about 1 large mango, slightly firm to hold its shape)
• 1/4 cup finely chopped red onion (soaking them in cold water for 10 minutes tames their bite)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• 2 tbsp fresh lime juice (the zestiness of fresh lime is irreplaceable here)
• 2 tbsp chopped cilantro (if you’re not a fan, parsley makes a gentle substitute)
• 1/2 tsp salt (I prefer sea salt for its clean, crisp flavor)

Instructions

1. In a medium bowl, gently combine the diced avocado and mango, taking care not to mash the avocado.
2. Add the chopped red onion, minced jalapeño, and cilantro to the bowl, distributing them evenly among the avocado and mango.
3. Drizzle the fresh lime juice over the mixture, then sprinkle with salt. The lime not only adds flavor but also helps keep the avocado from browning.
4. With a soft spatula, fold all the ingredients together until just combined. Overmixing can turn the salsa mushy, so a light hand is key.
5. Taste and adjust the seasoning if necessary, though the balance of sweet, spicy, and tangy should be just right.

Every bite of this salsa is a little celebration—creamy avocado, juicy mango, with a kick of jalapeño and the freshness of lime. Serve it with crispy tortilla chips, atop grilled fish, or as a bright addition to your morning toast for an unexpected twist.

Roasted Beet and Goat Cheese Salad

Wandering through the farmer’s market this morning, the vibrant hues of fresh beets caught my eye, inspiring today’s simple yet elegant salad. It’s a dish that marries the earthy sweetness of roasted beets with the creamy tang of goat cheese, a combination that never fails to delight.

Ingredients

• 3 medium beets, scrubbed (I find the golden variety adds a lovely color contrast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups arugula (the peppery bite balances the sweetness)
• 1/2 cup crumbled goat cheese (room temp blends more smoothly)
• 1/4 cup walnuts, toasted (for that essential crunch)
• 2 tbsp balsamic vinegar (a good quality one makes all the difference)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Preheat your oven to 400°F. The high heat will caramelize the beets beautifully.
2. Toss the scrubbed beets with 1 tbsp olive oil and a pinch of salt. Wrap them individually in foil, sealing tightly to steam as they roast.
3. Roast on a baking sheet for 45-50 minutes, until a knife slides in easily. Tip: Let them cool slightly before peeling; the skins will slip right off.
4. While the beets cool, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking often, until fragrant. Tip: Watch closely to prevent burning.
5. Whisk together the remaining olive oil, balsamic vinegar, salt, and pepper for the dressing. Tip: Adjust acidity to your liking with a touch of honey if desired.
6. Slice the peeled beets into wedges and arrange over arugula. Scatter with goat cheese and walnuts, then drizzle with dressing.

Rich in textures and flavors, this salad is a feast for the senses. Try serving it with a slice of crusty bread to soak up every last drop of dressing, turning a simple salad into a satisfying meal.

Sautéed Green Beans with Almonds

Perhaps it’s the simplicity of sautéed green beans with almonds that makes it so comforting. There’s something about the crispness of the beans paired with the nutty crunch of almonds that feels like a quiet celebration of textures.

Ingredients

• 1 pound fresh green beans, trimmed (I like to leave the tails on for a rustic look)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup sliced almonds (toasted lightly for extra flavor)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 teaspoon salt (I prefer sea salt for its subtle crunch)
• 1/4 teaspoon black pepper (freshly ground, if you can)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This ensures the beans will sauté nicely without steaming.
2. Add the green beans to the skillet, spreading them out in a single layer. Let them cook undisturbed for 3 minutes to get a slight char.
3. Stir in the minced garlic, salt, and black pepper. Cook for another 2 minutes, stirring occasionally, until the garlic is fragrant but not browned.
4. Add the sliced almonds to the skillet, tossing everything together. Cook for 1 more minute to warm the almonds through.
5. Remove from heat and let sit for a minute before serving. This allows the flavors to meld beautifully.

Yielded are green beans that are tender yet crisp, with a golden hue from the sautéing. The almonds add a delightful contrast, making each bite a little adventure. Try serving them over a bed of quinoa for a wholesome meal that sings with simplicity.

Cucumber Dill Salad

Today, as the light filters through my kitchen window, I find myself drawn to the simplicity and freshness of a cucumber dill salad. It’s a dish that whispers of summer mornings and the gentle crunch of garden-fresh vegetables.

Ingredients

• 2 large cucumbers, thinly sliced (I love the English variety for their thin skin and minimal seeds)
• 1/4 cup fresh dill, chopped (the more, the merrier in my book)
• 1/2 cup sour cream (full-fat for that creamy dreaminess)
• 1 tbsp white vinegar (a splash of acidity to brighten the flavors)
• 1 tsp sugar (just a hint to balance the tang)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you please)

Instructions

1. In a large mixing bowl, combine the thinly sliced cucumbers and chopped dill.
2. In a separate small bowl, whisk together the sour cream, white vinegar, sugar, salt, and black pepper until smooth. Tip: Letting the dressing sit for a few minutes helps the flavors meld beautifully.
3. Pour the dressing over the cucumber and dill mixture, gently tossing to ensure every slice is coated. Tip: Use a rubber spatula to fold the ingredients together to keep the cucumbers crisp.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Tip: Chilling the salad not only enhances the flavors but also gives the cucumbers a delightful crispness.

Light and refreshing, this cucumber dill salad carries the essence of summer in every bite. Serve it alongside grilled fish or as a cool contrast to spicy dishes for a meal that sings with balance and harmony.

Wild Rice Pilaf with Mushrooms

Comfort comes in many forms, and today, it’s the earthy aroma of wild rice pilaf with mushrooms filling the kitchen. This dish, with its nutty grains and savory fungi, feels like a warm hug on a cool evening.

Ingredients

• 1 cup wild rice (I love the chewy texture it brings)
• 2 cups vegetable broth (homemade if you have it, for that extra layer of flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup sliced cremini mushrooms (their meaty texture is perfect here)
• 1 small onion, finely diced (yellow for sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 tbsp chopped parsley (for a bright finish)

Instructions

1. Rinse the wild rice under cold water until the water runs clear to remove any debris.
2. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute.
3. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 7 minutes.
5. Add the rinsed wild rice to the pan, stirring to coat the grains in the oil and vegetable mixture.
6. Pour in the vegetable broth, then add the salt and black pepper, stirring once to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove from heat and let stand, covered, for 10 minutes to allow the rice to steam further.
9. Fluff the pilaf with a fork, then stir in the chopped parsley before serving.

Kindly note how the wild rice retains a delightful chewiness, contrasting beautifully with the soft mushrooms. The pilaf’s deep, umami-rich flavors make it a standout side, or serve it topped with a poached egg for a hearty meal.

Grilled Corn on the Cob with Chili Lime Butter

Kneading through the memories of summer barbecues, I find myself drawn to the simplicity and vibrancy of grilled corn on the cob. It’s a dish that whispers of lazy afternoons and the joy of eating with your hands, especially when adorned with a zesty chili lime butter that dances on the palate.

Ingredients

• 4 ears of fresh corn, husks on – there’s something about the husks that keeps the corn so juicy.
• 1/2 cup unsalted butter, softened – I always let mine sit out in the morning sun to soften naturally.
• 1 tbsp chili powder – for that gentle kick that doesn’t overwhelm.
• 1 lime, zested and juiced – the zest adds a brightness that bottled juice just can’t match.
• 1/2 tsp salt – just enough to enhance all the flavors without making it salty.

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s hot enough to char the corn slightly.
2. While the grill heats, mix the softened butter, chili powder, lime zest, lime juice, and salt in a small bowl until well combined. Tip: Taste the butter and adjust the chili powder or lime to your liking.
3. Peel back the corn husks without removing them, remove the silk, then pull the husks back up. Soak the corn in cold water for 10 minutes; this prevents the husks from burning. Tip: A large bowl or clean sink works great for soaking.
4. Place the corn on the grill, close the lid, and cook for 15 minutes, turning every 5 minutes for even cooking. Tip: Listen for the kernels to start popping; that’s when you know they’re getting perfectly grilled.
5. Remove the corn from the grill, carefully peel back the husks, and slather each ear generously with the chili lime butter.

Zesty and vibrant, the grilled corn emerges with a smoky sweetness that pairs beautifully with the tangy, spicy butter. Serve it straight off the grill for a messy, joyful eating experience, or slice the kernels off to toss into a summer salad for a burst of flavor.

Caprese Stuffed Avocados

Yesterday, as the golden light of the evening streamed through my kitchen window, I found myself craving something both simple and sublime. The idea of combining the creamy texture of avocados with the fresh, vibrant flavors of a Caprese salad seemed like the perfect answer to my culinary longing.

Ingredients

• 2 ripe avocados – look for ones that yield slightly to gentle pressure, a sign they’re perfectly ripe.
• 1 cup cherry tomatoes, halved – I love the burst of sweetness they add.
• 1/2 cup fresh mozzarella balls, diced – the creamier, the better.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tbsp balsamic glaze – for that touch of sweetness and acidity.
• Salt and freshly ground black pepper – to enhance all the flavors.
• A handful of fresh basil leaves – torn, not chopped, to keep their aroma intact.

Instructions

1. Carefully halve the avocados and remove the pits. Scoop out a bit of the flesh to create more space for the filling, saving the scooped-out avocado for another use.
2. In a medium bowl, gently toss the cherry tomatoes and diced mozzarella with the olive oil, balsamic glaze, salt, and pepper. Tip: Let this mixture sit for 5 minutes to marinate slightly, enhancing the flavors.
3. Divide the tomato and mozzarella mixture evenly among the avocado halves. Tip: Overfilling slightly gives a lush, abundant look.
4. Garnish each stuffed avocado with torn basil leaves. Tip: Adding the basil last ensures its color and fragrance remain vibrant.

Offering a delightful contrast between the creamy avocado and the juicy, tangy filling, these Caprese Stuffed Avocados are a celebration of textures and flavors. Serve them on a bed of mixed greens for a light lunch, or as a stunning appetizer at your next gathering.

Roasted Cauliflower with Turmeric

Zesty mornings call for dishes that warm the soul gently, and this roasted cauliflower with turmeric does just that, offering a golden hue and a whisper of earthy spice to start the day.

Ingredients

• 1 large head of cauliflower, cut into florets (the smaller, the crispier they get)
• 2 tablespoons extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 teaspoon ground turmeric (for that sunny glow and anti-inflammatory boost)
• 1/2 teaspoon sea salt (I love the subtle crunch it adds)
• 1/4 teaspoon black pepper (freshly ground, to awaken the flavors)

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for that perfect roast.
2. In a large bowl, toss the cauliflower florets with extra virgin olive oil, ensuring each piece is lightly coated.
3. Sprinkle the ground turmeric, sea salt, and black pepper over the cauliflower, tossing again to distribute the spices evenly.
4. Spread the cauliflower in a single layer on a baking sheet, giving each floret its space to crisp up.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.
6. Tip: For an extra crunch, let the cauliflower sit in the oven for an additional 5 minutes after turning it off.
7. Tip: If you’re into a bit of char, broil for the last 2 minutes, watching closely to prevent burning.
8. Tip: A squeeze of lemon right before serving brightens the dish beautifully.

Mellow and comforting, the roasted cauliflower emerges with a crispy exterior and a tender heart, its turmeric-kissed edges offering a slight bite. Serve it atop a bed of greens for a light lunch or alongside quinoa for a hearty meal.

Spaghetti Squash with Pesto

Here in the quiet of the morning, with the sun just beginning to stretch its fingers across the kitchen counter, I find myself drawn to the simplicity and warmth of Spaghetti Squash with Pesto. It’s a dish that speaks of summer’s bounty and the comfort of home, a perfect blend of earthy and bright flavors that seem to slow time itself.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size—it’s a sign of good moisture content)
• 2 cups fresh basil leaves (I love the peppery kick of homegrown basil, but store-bought works beautifully too)
• 1/2 cup extra virgin olive oil (my go-to for its fruity depth)
• 1/3 cup pine nuts (toasted lightly for a nutty aroma)
• 2 garlic cloves (fresh and firm, please)
• 1/2 cup grated Parmesan cheese (the real deal, finely grated)
• Salt to taste (I use a pinch of flaky sea salt for texture)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash with just the right amount of caramelization.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience make this step safer and easier.
3. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle lightly with salt. This simple step enhances the squash’s natural flavors.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, combine the basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped, then slowly drizzle in the remaining olive oil until the pesto is smooth. Tip: Scrape down the sides of the processor bowl occasionally for an even blend.
6. Once the squash is done, let it cool for a few minutes, then use a fork to scrape the flesh into strands. Tip: Working in a circular motion from the edges inward yields the best strands.
7. Toss the spaghetti squash strands with the pesto until evenly coated. Tip: For an extra touch of richness, sprinkle with additional Parmesan before serving.

Delightfully tender with a slight crunch, the spaghetti squash strands carry the vibrant pesto beautifully, creating a dish that’s as pleasing to the eye as it is to the palate. Serve it atop a rustic wooden board for a casual dinner, or plate it elegantly for guests, garnished with a few whole basil leaves for a pop of color.

Chickpea and Kale Salad

How often do we find ourselves craving something both nourishing and effortless, a dish that feels like a gentle embrace on a busy day? This chickpea and kale salad is just that—a simple, wholesome meal that comes together with minimal fuss but delivers maximum flavor and satisfaction.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (I love the slight bite they retain when not overcooked)
• 4 cups kale, stems removed and leaves torn into bite-sized pieces (the curly kind adds a lovely texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity depth)
• 2 tbsp lemon juice (freshly squeezed, please, for that bright zing)
• 1/2 tsp salt (I find this amount perfectly balances the flavors)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup grated Parmesan cheese (optional, but it adds a nice savory note)

Instructions

1. In a large mixing bowl, combine the kale and chickpeas.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
3. Pour the dressing over the kale and chickpeas, using your hands to massage the dressing into the kale for about 2 minutes. This softens the kale and helps it absorb the flavors.
4. Sprinkle the grated Parmesan cheese over the salad, if using, and toss gently to combine.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Perfect for a light lunch or as a side, this salad offers a delightful contrast of textures—the crispness of the kale against the creamy chickpeas. The lemon dressing brightens every bite, making it a refreshing choice for warmer days. Try serving it with a slice of crusty bread to soak up any extra dressing.

Ratatouille

On a quiet evening like this, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Ratatouille, with its vibrant layers and humble origins, is just that—a melody of summer vegetables singing in harmony.

Ingredients

• 2 medium eggplants, diced into 1-inch cubes (I leave the skin on for texture)
• 2 zucchinis, sliced into 1/2-inch rounds (the greener, the better in my book)
• 1 red bell pepper, chopped (for a sweet contrast)
• 1 yellow bell pepper, chopped (because color matters)
• 4 ripe tomatoes, roughly chopped (their juiciness is key)
• 1 large onion, thinly sliced (I swear by sweet onions here)
• 4 cloves of garlic, minced (because garlic is life)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (to draw out the vegetables’ natural sweetness)
• 1/2 tsp black pepper (freshly ground, if you please)
• 1 tbsp fresh thyme leaves (for that earthy whisper)

Instructions

1. Preheat your oven to 375°F (190°C), letting it warm up like a sunny afternoon.
2. In a large mixing bowl, gently toss the eggplants, zucchinis, bell peppers, tomatoes, onion, and garlic with olive oil, salt, and pepper until each piece is lovingly coated.
3. Spread the vegetables in a single layer on a large baking sheet—crowding is the enemy of caramelization.
4. Roast for 25 minutes, then give them a careful stir to ensure even cooking and prevent any sticking.
5. Sprinkle the thyme leaves over the vegetables, letting their aroma infuse the dish as it continues to roast for another 20 minutes.
6. Check for doneness; the vegetables should be tender, with edges lightly browned, like the first blush of autumn.

Momentarily, the kitchen fills with the scent of roasted vegetables, a testament to simplicity’s beauty. Serve this ratatouille warm, perhaps over a bed of creamy polenta or alongside a crusty loaf, to soak up every last bit of its savory juices.

Garlic Sauteed Kale

Just like the quiet moments of early morning, this Garlic Sauteed Kale brings a simple, grounding presence to the table. It’s a dish that whispers of comfort and vitality, with each leaf tenderly kissed by garlic and heat.

Ingredients

• 1 bunch of kale, stems removed and leaves torn into bite-sized pieces (I find the curly variety holds up beautifully here)
• 3 cloves of garlic, thinly sliced (because more garlic is always better, in my book)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
• 1/4 teaspoon red pepper flakes (for just a hint of warmth)
• 1/2 teaspoon sea salt (to draw out the kale’s natural sweetness)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Tip: Test the oil’s readiness by adding a small piece of garlic; if it sizzles gently, you’re good to go.
2. Add the sliced garlic and red pepper flakes to the skillet. Saute for 1 minute, or until the garlic is fragrant but not browned. Tip: Keep the heat moderate to avoid burning the garlic, which can turn bitter.
3. Increase the heat to medium-high and add the kale in batches, allowing each addition to wilt slightly before adding more. This ensures even cooking.
4. Sprinkle the sea salt over the kale and continue to saute for 3-4 minutes, stirring occasionally, until the leaves are bright green and tender. Tip: A splash of water can help steam the kale if it’s resisting wilting.

Delight in the way the kale’s edges crisp slightly, offering a contrast to the soft, garlic-infused leaves. Serve it alongside a creamy polenta or atop a rustic slice of sourdough for a meal that feels both nourishing and indulgent.

Conclusion

Kickstart your culinary adventure with these 20 Delicious Salmon Sides Recipes! Perfect for home cooks across North America, this roundup offers a treasure trove of flavors to complement your salmon dishes. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos