• Grilled Salmon and Spinach Pasta

    Flame-Grilled Salmon Pasta with Garlic Spinach Cream

    Ingredients:

    8 oz fettuccine or linguine

    2 salmon fillets (about 6 oz each)

    1 tablespoon olive oil

    Salt and black pepper, to taste

    1 tablespoon lemon juice

    2 tablespoons butter

    3 cloves garlic, minced

    1 cup heavy cream

    1/4 cup grated Parmesan cheese

    4 cups baby spinach

    Zest of 1 lemon

    Fresh parsley, chopped (for garnish)

    Lemon wedges, for serving

    Directions:

    Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.

    Preheat a grill pan or outdoor grill. Brush salmon with olive oil, season with salt, pepper, and lemon juice. Grill for 3–4 minutes per side or until cooked through. Remove and set aside.

    In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.

    Pour in the cream and bring to a gentle simmer. Stir in Parmesan and lemon zest until sauce is smooth.

    Add baby spinach and cook for 2–3 minutes until wilted.

    Toss in the cooked pasta. If needed, add reserved pasta water a little at a time to loosen the sauce.

    Flake grilled salmon and gently fold into the pasta.

    Garnish with parsley and serve with lemon wedges.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

    Kcal: 560 kcal | Servings: 4 servings

    #salmonpasta #grilledsalmon #spinachpasta #creamysauce #seafoodpasta #lightdinners #healthycomfortfood #pastaideas #lemonandgarlic #freshtwist #parmesansauce #homecookedmeals #weekdaydinners #flavorfulfish #spinachrecipes #easygourmet #grilledgoodness #pastanight #mediterraneanflavors #pescatarianfriendly

    This Grilled Salmon and Spinach Pasta is your new weeknight hero! Creamy, fresh, and packed with bold grilled flavor in every bite.
    Grilled Salmon and Spinach Pasta Flame-Grilled Salmon Pasta with Garlic Spinach Cream Ingredients: 8 oz fettuccine or linguine 2 salmon fillets (about 6 oz each) 1 tablespoon olive oil Salt and black pepper, to taste 1 tablespoon lemon juice 2 tablespoons butter 3 cloves garlic, minced 1 cup heavy cream 1/4 cup grated Parmesan cheese 4 cups baby spinach Zest of 1 lemon Fresh parsley, chopped (for garnish) Lemon wedges, for serving Directions: Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside. Preheat a grill pan or outdoor grill. Brush salmon with olive oil, season with salt, pepper, and lemon juice. Grill for 3–4 minutes per side or until cooked through. Remove and set aside. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in the cream and bring to a gentle simmer. Stir in Parmesan and lemon zest until sauce is smooth. Add baby spinach and cook for 2–3 minutes until wilted. Toss in the cooked pasta. If needed, add reserved pasta water a little at a time to loosen the sauce. Flake grilled salmon and gently fold into the pasta. Garnish with parsley and serve with lemon wedges. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 560 kcal | Servings: 4 servings #salmonpasta #grilledsalmon #spinachpasta #creamysauce #seafoodpasta #lightdinners #healthycomfortfood #pastaideas #lemonandgarlic #freshtwist #parmesansauce #homecookedmeals #weekdaydinners #flavorfulfish #spinachrecipes #easygourmet #grilledgoodness #pastanight #mediterraneanflavors #pescatarianfriendly This Grilled Salmon and Spinach Pasta is your new weeknight hero! Creamy, fresh, and packed with bold grilled flavor in every bite.
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  • Chicken Tikka Wraps

    Grilled Chicken Tikka Wraps with Cooling Yogurt Sauce

    Ingredients:

    For the Chicken Tikka:

    1 lb (450g) boneless chicken thighs or breasts, cut into strips

    1/2 cup plain Greek yogurt

    2 tablespoons lemon juice

    1 tablespoon olive oil

    2 garlic cloves, minced

    1-inch piece of ginger, grated

    1 1/2 teaspoons ground cumin

    1 1/2 teaspoons ground coriander

    1 teaspoon smoked paprika

    1/2 teaspoon turmeric

    1/2 teaspoon cayenne pepper (optional)

    Salt to taste

    For the Wrap Assembly:

    4 large flour tortillas or flatbreads

    1/2 red onion, thinly sliced

    1 cup shredded lettuce or baby spinach

    1/2 cucumber, sliced

    1 tomato, thinly sliced

    Fresh cilantro leaves

    For the Yogurt Sauce:

    1/2 cup plain Greek yogurt

    1 tablespoon lemon juice

    1 tablespoon chopped mint or cilantro

    Salt and pepper to taste

    Directions:

    In a bowl, combine all marinade ingredients. Add chicken and mix well. Marinate for at least 1 hour, preferably overnight.

    Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 8–10 minutes until fully cooked and slightly charred. Set aside.

    For the yogurt sauce, mix all ingredients in a small bowl. Chill until ready to use.

    Warm the tortillas or flatbreads.

    To assemble each wrap: layer lettuce or spinach, tomato, cucumber, and onion on the bread. Top with hot chicken, drizzle with yogurt sauce, and garnish with fresh cilantro.

    Roll tightly into a wrap. Serve immediately, or wrap in foil for an on-the-go meal.

    Prep Time: 15 minutes + 1 hour marinating | Cooking Time: 10 minutes | Total Time: 25 minutes active
    Kcal: 460 kcal | Servings: 4 wraps

    #chickentikkawrap #tikkawraps #easywraps #indianflavors #grilledchickenwraps #wraprecipes #spicedchicken #yogurtsauce #healthywraps #mealprepwraps #streetfoodinspired #chickentikka #flatbreadwrap #lunchtimeideas #grilledgoodness #homemadewraps #quickmeals #flavorpackedwraps #indianfusion #wrapsandrolls

    Lunch just got a spicy upgrade! These Chicken Tikka Wraps are packed with flavor and wrapped up with creamy yogurt sauce. So easy, so delicious
    Chicken Tikka Wraps Grilled Chicken Tikka Wraps with Cooling Yogurt Sauce Ingredients: For the Chicken Tikka: 1 lb (450g) boneless chicken thighs or breasts, cut into strips 1/2 cup plain Greek yogurt 2 tablespoons lemon juice 1 tablespoon olive oil 2 garlic cloves, minced 1-inch piece of ginger, grated 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon smoked paprika 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper (optional) Salt to taste For the Wrap Assembly: 4 large flour tortillas or flatbreads 1/2 red onion, thinly sliced 1 cup shredded lettuce or baby spinach 1/2 cucumber, sliced 1 tomato, thinly sliced Fresh cilantro leaves For the Yogurt Sauce: 1/2 cup plain Greek yogurt 1 tablespoon lemon juice 1 tablespoon chopped mint or cilantro Salt and pepper to taste Directions: In a bowl, combine all marinade ingredients. Add chicken and mix well. Marinate for at least 1 hour, preferably overnight. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 8–10 minutes until fully cooked and slightly charred. Set aside. For the yogurt sauce, mix all ingredients in a small bowl. Chill until ready to use. Warm the tortillas or flatbreads. To assemble each wrap: layer lettuce or spinach, tomato, cucumber, and onion on the bread. Top with hot chicken, drizzle with yogurt sauce, and garnish with fresh cilantro. Roll tightly into a wrap. Serve immediately, or wrap in foil for an on-the-go meal. Prep Time: 15 minutes + 1 hour marinating | Cooking Time: 10 minutes | Total Time: 25 minutes active Kcal: 460 kcal | Servings: 4 wraps #chickentikkawrap #tikkawraps #easywraps #indianflavors #grilledchickenwraps #wraprecipes #spicedchicken #yogurtsauce #healthywraps #mealprepwraps #streetfoodinspired #chickentikka #flatbreadwrap #lunchtimeideas #grilledgoodness #homemadewraps #quickmeals #flavorpackedwraps #indianfusion #wrapsandrolls Lunch just got a spicy upgrade! These Chicken Tikka Wraps are packed with flavor and wrapped up with creamy yogurt sauce. So easy, so delicious
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