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Halladay's Harvest BarnHarvest BarnRecipesLight & Delicious

Salmon and Summer Veggies in Foil

2 small zucchinis, sliced

2 Tbsp. olive oil

1 lb. salmon fillet

1 1/2 Tbsp. lemon juice

2 Tbsp. Halladay's Dilly Herb, Chardonnay or Garlic Herb Seasoning

Preheat oven to 400˚F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.

SIMILAR RECIPES
Dilly Glaze

Dilly Glaze

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning

2 Tbsp. olive oil

1 Tbsp. honey

1 Tbsp. balsamic vinegar or lemon juice

Meat of choice

Whisk together seasoning, oil, honey and vinegar. Cook meat until almost done; in the last five minutes of cooking, pour mixture over desired meat.

Dilly Glazed Fish

Dilly Glazed Fish

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning

2 Tbsp. olive oil

1 Tbsp. honey

1 Tbsp. balsamic vinegar or lemon juice

White fish, such as cod

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

Artichoke Herbed Chicken

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

6 boneless chicken breasts

2 Tbsp. olive oil

1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced

1 (10.5 oz.) can cream of chicken soup

1/2 cup light or regular sour cream

1/4 cup Dijon mustard

1 cup Parmesan cheese, grated

Preheat oven to 350˚F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans

4 medium Yukon gold potatoes, cut into 1/2-inch wedges

1 red bell pepper, sliced

6 Tbsp. olive oil

1 lemon, juiced

4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

4 bone-in pork chops

Preheat oven to 425˚F. Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.