Tuna Noodle Cups {Adventures in Toddler Food}

Oh how I've missed cooking. For some reason I either forget to take pictures of my new meals or I just make the same meals we know and love night after night. And this wonderful blog gets neglected. Well... I'm going to try and take some time to update over the the next few weeks with the fun recipes we've tried over the summer and the fun inventive ways we've turned our favorites into new dishes.

This tuna noodle casserole is something I make often. However I usually just top with a bit of cheese instead of mixing it in. And I usually make it in a casserole dish. But I received a little inspiration from a blog I've started following called Muffin Tin Mom. And figured it'd be a great way to portion control our meals if we made them in smaller containers. Plus how cool are her muffin tin meal ideas? Genius for toddlers kids!

Inspiration: Dinner with Danielle Original Reworked

Tuna Noodle Cups

• 8 ounces Wacky Mac Noodles (or egg noodles)
• 1 can reduced fat cream of mushroom soup
• 1 can tuna in water, drained
• 2 tablespoons 1% milk
• 1 cup cheddar cheese, shredded
• 1 cup frozen peas
• salt and pepper
• 2 tablespoons Italian seasoned breadcrumbs
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons Smart Balance Light

Preheat the oven to 375 degrees. Cook the Wacky Mac as directed on the package, drain and set aside.

While noodles are cooking open the can of tuna and soup and measure out the milk, cheese and peas. Let your child combine the soup, tuna, milk, cheese, peas and seasoning in a large bowl with a spatula.

Add cooked noodles to the mixture and let the child stir just until combined (or switch kids and let another stir in the noodles). Grab a measuring cup or cookie scoop and let your child scoop the noodle mixture into a muffin tin pan. Sprinkle each "cup" with parmesan, bread crumbs and small pieces of the Smart Balance.

Place in the preheated oven and cook for 20 minutes or until the top of the cups are golden and a little crisp. Remove from the oven and let the noodle cups cool in the pan for 5 minutes. This will allow them to keep their shape when you remove them from the pan. Take a spatula and work around the edges of each noodle cup before removing them from the muffin tin pan.

Serve and enjoy! My son enjoyed his Tuna Noodle Cups with a yummy salad of greens and his favorite ranch dressing.

Serves 13 | 4 WW+ Points 

Do you see his little tongue sticking out? He's concentrating!

Pesto Dill Salmon Burgers {8 WW+ Dinner}

I had some salmon I froze from dinner last week that I wanted to use up this week but didn't quite want grilled salmon again. So I went in search of a yummy alternative. I went to my trusty google reader, filled with tons and tons of recipes from other food bloggers, and settled on this salmon burger from Beantown Baker.

I wasn't quite sure how I'd like it as I'd never had a salmon burger before but was ready for a challenge. I kinda got grossed out when I put the salmon in the food processor but I got through it. the mix came together really well. Next time I may dice my salmon pieces a bit smaller though. Although it didn't change the taste of the burger, the bigger pieces made it harder for the patties to be formed and stay formed.

All in all I thought this burger was quite tasty. Although I may spice it up a bit next time. 

Inspiration: Beantown Baker

Pesto Dill Salmon Burgers

• 12 oz salmon, diced
• 2 teaspoons dried dill weed
• 1 tablespoon pesto sauce
• 1 teaspoon table salt
• 1 teaspoon black pepper
• 2 teaspoons mustard
• 2 teaspoons olive oil
• 4 Thomas' Light Multi-Grain English Muffin 

 Toppings

• 2 tablespoons reduced-calorie mayonnaise
• 2 teaspoons mustard
• 1 cup spinach
• 1 small tomato, sliced

In the food processor, puree half of the diced salmon.

In a medium bowl, combine the pureed mixture with the remaining diced salmon, dill, pesto, mustard and salt and pepper.

Shape into 4 4oz patties. Make an indentation in the center.

Heat a cast-iron skillet over medium-high heat. Coat skillet with oil. Cook the patties for 4-5 minutes per side. Serve on English muffins with spinach and mayonnaise mixed with mustard.

Serves 4 | 8 WW+ Points

Shrimp Marinara {9 WW+ Dinner}

I think I just found my new go to when we're out of ground beef and I want spaghetti. This dish was fabulous! I tweaked it a bit to add some more veggies and I decided to use my dutch oven instead of the slow cooker (I tend to have MUCH better luck with the dutch oven than with the slow cooker) and this recipe turned out better than I expected. I didn't have fresh shrimp, just a bag of frozen cooked shrimp from Trader Joe's but it worked great. And I can always keep some in the freezer so consider this an official staple meal in this household!

Inspiration: Two Pink Hippos

Shrimp Marinara

• 2 tablespoons olive oil
• 1/2 small onion, diced
• 1/2 cup carrots, shredded
• 1 zucchini, shredded
• 2 cloves garlic, minced
• 6 ounce can tomato paste
• 2 tbsp dried parsley
• 1/4 teaspoon pepper
• 1/2 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 28 ounces can diced tomatoes
• 1 pound frozen cooked shrimp, tails off
• 30 ounces organic spaghetti

Start heating a large pot of water to a boil for pasta.

Add oil to dutch oven and cook on medium high. Add onions, carrots & zucchini. Saute until tender, about 5 minutes. Add garlic and saute for another minute. Add tomato paste, spices, & tomatoes into dutch oven and let cook until boiling. Once it's boiling, turn heat to low and let simmer.

Once pasta water is boiling, sprinkle with some salt and add pasta. Add shrimp to sauce. Cook pasta until done and drain. Shrimp will be warmed thoroughly as soon as the pasta is done. Plate pasta and top with shrimp marinara.


Serves 6 | 9 WW+ Points

Teriyaki Salmon {9 WW+ Dinner}

I'm always up for a good fish recipe to try during Lent. This Lent I haven't been too adventurous. I've been sticking with tuna noodle casserole and marinated frozen fillets from Trader Joe's. It's simple and easy. And when I get home from work on Friday I need simple and easy.

But I've gotten kind of stuck and wanted to get out of this rut. I LOVE trying out new recipes and really like stepping out of our typical meals. Or taking a typical meal and changing it up a bit. This recipe took something I'd normally do with chicken and used fish. And boy was it tasty!

For those readers on Weight Watchers, if you'd like to reduce the points in this meal you can reduce the fish size to 3 ounces. I just prefer a larger portion of fish when points allow so I feel more full.

I'm hoping to try a few more fish recipes before the end of Lent. If you have any to suggest please do!

Inspiration: What's Cookin, Chicago?

 

Teriyaki Salmon

• 4 6 ounce salmon fillets
• 1/4 cup reduced sodium soy sauce
• 1/2 tablespoon grated ginger
• 1 tablespoon honey
• 2 minced garlic cloves

Mix all of the ingredients in a ziploc bag and let marinate in the fridge for 6-24 hours. Preheat grill (or grill pan) and spray with cooking spray. 

Remove the salmon from the bag and place on grill. Cook on each side until opaque and flakey, about 5 minutes depending on the thickness of the fillets. 

Serves 4 | 9 WW+ Points

Mahi Mahi Done Trader Joe's Style {4 WW+ Dinner}

We frequent Trader Joe's just as much as we frequent Costco... weekly. And we always like to keep our freezer stocked with their awesome frozen meals. One of those meals just happened to be perfect for Ash Wednesday. This marinated mahi mahi is one of our favorites and I know it'll be one of yours too! And the best part is that not only does it taste good but it's inexpensive as well! I think the one we bought was around $5.

The ingredients include olive oil, garlic, lemon juice, parsley, red pepper flakes, salt & pepper in the marinade and, of course, mahi mahi. And each frozen pack includes 3 fillets at around 4 WW+ points each (depending on weight). It is enough for our family plus a small lunch the next day. I shredded our extra fillet up and put it over a salad for lunch and it was delish!

To prepare it you can do one of four things: bake, broil grill or pan fry. I chose to pan fry them since that's what I was in the mood for and I needed to get my daily healthy oils in. I used about a tablespoon of olive oil in the skillet to cook all three. I set them in the hot pan and set the timer for 5 minutes on the first side, than I flipped and set the timer for 5 minutes on the next side and it was perfectly cooked... not dried out or anything.

Just see how mouth watering this dinner looks... You have gotta try it!

Tuna Melt {7 WW+ Lunch}

I'm always looking for a tasty meal for lunch. And not just a turkey wrap or a salad. Something that will taste as rich as the real thing. This tuna melt definitely does it for me. I eat it with a large salad and it fills me up until just before Joseph comes home. Cause I always snack right before dinner. Don't you?

Now you could go even further and reduce the points in this meal by using non-fat mayo and fat-free cheese but come on, what's the fun in that? I also have diced up some pickle and put that in as well but it's not necessary since you have the juice for flavor and the crunch of the celery. And that tiny bit of seasoning really goes a long way. Another great thing to use would be the Trader Joe's Parmesan Rosemary rolls. Now those things are tasty! Just split two in half and you and your lunch companion will be full in no time! Or you can just put 1/2 of the mix in the fridge for tomorrow's lunch...

Tuna Melt

• 1 can tuna in water, drained
• 2 tablespoons reduced-fat mayo
• 1 celery stalk, diced
• 1 teaspoon Mrs. Dash garlic & herb seasoning
• 1 tablespoon pickle juice
• salt & pepper to taste
• 2 slices of Trader Joe's whole grain bread
• 1 ounce reduced fat cheddar cheese, shredded

Preheat oven (or toaster oven) to 450 degrees. Mix the tuna, mayo, celery, spices & pickle juice together until combined. Spread onto a piece of bread and top with cheese. Bake for 5 minutes or until cheese starts to bubble and bread is slightly toasted.

Serves 2 | 7 WW+ Points

Simple Favorites

I can't believe I haven't blogged my tuna casserole before. This recipe isn't quite what I usually make but I had to make some spin on it since I accidentally purchased cream of mushroom soup instead of cream of celery soup. I usually go right off of the cream of celery can for the recipe (minus the pimentos... eww) so if you want to stick with traditional just grab a can of cream of celery and you'll be set.

This is one of Joseph's favorite meals. In between trying new recipes I always have to go back to what Joseph likes because too many new recipes doesn't always make him happy. He's been really great with my trial and errors but I can tell when he just wants good old stand by's. This spin was pretty tasty. Can't wait for left overs tomorrow!



Tuna Cassrole

• 2 cups cooked egg noodles
• 1 can cream of mushroom (or celery)
• 1 can tuna
• 1/2 cup milk
  
• 1/2 cup peas (I used frozen)
• salt and pepper to taste
• 1 teaspoon Mrs Dash Garlic & Herb
• 1 cup shredded cheddar
• 2 tablespoons butter
  
• 1/4 cup bread crumbs

Preheat oven to 375 degrees. Boil water and add noodles. Cook until done. While noodles are cooking mix tuna, cream of mushroom, peas, salt & pepper & Mrs Dash until fully mixed. Drain noodles and mix with other ingredients.

In a small bowl mix butter and bread crumbs until little pea-sized crumbs form. Spread noodle mixture in an 8x8 dish. Top with cheese and bread crumb mixture. Bake for 25 minutes or until cheese is bubbling and bread crumbs are golden. Let sit for 5 minutes and than enjoy!

Perfect and Simple

I went shopping at TJ's this weekend and found some great looking lobster ravioli. Just the packaging looked amazing and I knew I had to buy it. So I threw it in my cart and bought the rest of the items I went shopping for.

We already had dinner planned for the weekend so I decided to try out the ravioli during the week and tonight was the night. After asking around on The Nest's What's Cooking board I decided on a simple browned butter sauce to pair with the ravioli. And I've been craving asparagus so I roasted some for the side.

This dish was rich and savory. The sauce complimented instead of overpowered the pasta. And the asparagus was cooked just right. Don't you just love an easy, quick meal that tastes amazing?
Source: My Head with the help of TJ's



Lobster Ravioli in a Browned Butter Sauce

• 1 package lobster ravioli
• 1/4 stick of butter (2 tbsp... I think)
• 1/6 cup of heavy cream
• salt and pepper to taste

Boil water on medium high. Add ravioli and cook according to package directions (5 minutes). Around 3 minutes into cooking start melting the butter in a skillet and reduce until it starts to brown. Add cooked ravioli and top with heavy pepper. Cook until the sauce reduces and thickens. Season with salt and pepper and enjoy!

June/July Recipe Exchange: Summer Favorites

First of all... I apologize for being a day late. I fell asleep early last night and didn't get a lot done! Sorry!!!

Now onto the good stuff. This recipe was perfect for the three-day weekend. It was so simple and tasty. We had a crazy busy weekend but on Sunday I knew that dinner would be a breeze because I planned on making the shrimp and some pasta or rice. We got home from the beach at about 5:30 and were starving. By 6 we were eating dinner!

I served the shrimp with some angel hair pasta so that it would soak up any extra sauce. This was the perfect meal after a busy day.



Tequila Lime Shrimp (Adapted from All Recipes)

• 1/4 cup butter
• 3 cloves garlic, chopped
• 1 1/2 pounds medium shrimp - peeled and deveined
• 4 tablespoons tequila
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes.

Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes.

Arrange shrimp on a plate and garnish with cilantro. Serve with lime wedges. I like to serve it with mexcian rice and black beans. I also make maragitas with the remaining tequila. :) (I served with angel hair pasta and had no margaritas :( )

Eh... Halibut

I am not sure if I just wasn't enthusiastic about this meal or if it really just wasn't good but both Joseph and I found it lacking in flavor and something else. It didn't quite fill us up (so we had a bit more rice and green beans) and I didn't want to take it to work for lunch the next day. If I don't take left overs for lunch than you know that I didn't like it at all! I am pretty good about giving food a second chance as a left over.

Maybe you'll have better luck with it or will find some way to spice it up... maybe add some lemon pepper?

Source: Recipe Goldmine

Crunchy Garlic Broiled Halibut

• 1/3 cup chopped flat-leaf parsley
• 2 tablespoons olive oil
• 3 garlic cloves
• 4 (6 ounce) halibut steaks
• 1/4 cup plus 1 1/2 teaspoons plain dried bread crumbs

Heat broiler. Line baking sheet with foil.

In mini food processor, combine parsley, oil, garlic, and 1 tablespoon plus 1 1/2 teaspoons water; process until finely chopped. Transfer mixture to small bowl.

Place fish on prepared baking sheet; spread each fish steak with thin layer of parsley mixture; reserve remaining mixture.

Broil fish 4 inches from heat, 3 minutes. Remove fish from broiler; leave broiler on.

Add bread crumbs to remaining parsley mixture; stir to combine. Pat an equal amount of bread crumb mixture onto each fish steak; broil 3 minutes longer, until fish flakes easily when tested with fork.

Serves 4.

8 WW points

Pesto Perfecto!

I <3 pesto! It's so yummy and versatile. I was having some friends over for Womens Club and needed something simple and easy so I decided to go with salmon. I decided to go with the Pan Seared Salmon with Basil-Dijon Cream Sauce and added a pesto sauce to replace the cream sauce. It was soooo good! Too bad only two of us liked salmon :( But the other girls did enjoy the pesto!

Source: The Joy of Cooking (for the pesto)

Pan Seared Salmon with Pesto Sauce

• Large Salmon Fillet
• S & P
• 1/2 teaspoons Italian Seasoning blend
• 2 cups loosely packed basil leaves
• 1/2 cup olive oil
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese

In a food processor, pulse basil, pine nuts, and Parmesan cheese together while adding olive oil slowly in the top until well blended and smooth. Set aside.



Season both sides of salmon fillets with salt, pepper, and Italian seasoning.



Heat saute pan over medium-high heat. Lightly coat with non-stick cooking spray. Place salmon (top-side down) onto center of pan and cook until slightly brown (2-3 minutes). Reduce heat to medium-low.



Using a large spatula, flip salmon over, cover pan, and continue cooking until internal temperature reaches about 140 degrees, 4-5 minutes. Uncover and remove from heat. Transfer salmon to a plate and drizzle pesto sauce over fish.



Pesto serves 10, 4 WW points per serving

I forgot...

I was just going through my pictures and remembered a few recipes I didn't blog about! Silly me! I definitely want to give credit to those who contributed to my weekly meal planning successes! The first recipe I tried was Alanna's Garlic & Herb Oven-Fried Halibut (originally from Cooking Light 2008). I couldn't find any halibut at the store so I used trout fillets. It was pretty good. Next time I will definitely try the halibut.

Source: Cooking Light 2008 via Artists in the Kitchen

Garlic & Herb Oven-Fried Trout

• 1/2 C panko (Japanese) bread crumbs
• 1/2 tablespoon chopped fresh basil (I used dried)
• 1/2 tablespoon chopped fresh parsley (I used dried)
• 1/4 teaspoon onion powder
• 1/2 garlic clove, minced
• 1 large egg white, lightly beaten (I used 1/4 cup Eggbeaters egg whites)
  
• 1 tablespoon flour
• 3 trout fillets
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• cooking spray
  

Preheat oven to 450. Combine first 5 ingredients in a shallow dish. Combine egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray.

Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Serves 3
9 WW Points per fillet

It's my 50th!

I have been meaning to try this recipe FOREVER so I was so excited when I finally got to try it out. And I was not disappointed. I actually licked the plate! The recipe is for one serving so I doubled it. There was way too much sauce! I calculated the points for the sauce separately because of how much was left over after I poured two heaping spoons over the salmon. I am planning on using it on my chicken later on in the week. Too bad it didn't photograph as well as it tasted.

Source: Weight Watchers

Pan-Seared Salmon with Basil-Dijon Cream Sauce

• 1/2 teaspoon olive oil
• 1/4 teaspoon garlic, minced
• 1/2 teaspoon shallot or red onion, minced
• 1/4 cup dry white wine
• 1 teaspoon Dijon mustard
• 1/4 cup fat-free milk (I used 1%)
• 1 tablespoon Weight Watchers whipped cream cheese spread
• 2 tablespoons fresh basil, finely chopped into thin ribbons
• 4 ounces boneless salmon fillet
• pinch salt
• pinch pepper
• non-stick cooking spray

Heat oil in a small saute pan over medium heat. Add garlic and shallot, stirring constantly, until shallot starts to soften and edges become slightly brown, 2-3 minutes. Immediately add white wine and whisk in mustard until fully incorporated.

Whisk in milk until fully incorporated, then whisk in whipped cream cheese until fully incorporated. When cream cheese melts, stir in basil and remove from heat promptly. Using a rubber spatula, transfer sauce into a small bowl and set aside

Season all sides of salmon with salt and pepper. Heat same saute pan over medium-high heat. Lightly coat with non-stick cooking spray. Place salmon (top-side down) onto center of pan and cook until slightly brown (2-3 minutes). Reduce heat to medium-low.

Using a large spatula, flip salmon over, cover pan, and continue cooking until internal temperature reaches about 140 degrees, 4-5 minutes. Uncover and remove from heat. Transfer salmon to a plate and drizzle sauce over fish.

Sauce:
6 Servings
1 WW point per serving

* I always either bake or BBQ my salmon. This is the first time I've "pan-seared" it and I was so impressed with a. how fast it cooked and b. how good it looked/tasted!

Steamy, Smothered Scallops

Smothered... yep, that's right, smothered. In I Can't Believe It's Not Butter Light, not real butter :) But amazingly yum anyway. I adapted a recipe from Joelen's Culinary Adventures and added a few things to make this delicious and filling meal. It wasn't "light" per se in a WW friendly form. At 8 points it ate up the reserve I save for dessert but was well worth it.

Source: Joelen's Cooking Adventures

Lemon Butter Scallops with Spaghetti

8 sea scallops (1/2 pound)
salt & pepper to taste
3 tablespoons I Can't Believe It's Not Butter Light
1/2 tablespoon lemon pepper
2 tablespoons lemon juice
3 tablespoons fat free half and half
1/4 cup chicken stock
6 oz whole wheat spaghetti (or any choice pasta)

In a large pot boil water and cook spaghetti until al dente (about 7-8 minutes).

Wait until water is boiling and spaghetti starts to cook before starting next steps.

In a saute pan, melt butter.Season scallops with salt & pepper. Sear scallops in melted butter until a crust forms on both sides. Remove from pan. Add seasoning, lemon juice, half and half and chicken stock. Stir until thickened.

Add spaghetti to sauce and toss. Add scallops and serve.

Serves 2

8 WW points per serving

Tilapia Success!!

I have to start out by saying that I <3 Foodie Fashionista , and am going to try to re-create 5 of her meals this week. The first being a great tilapia recipe. I have been drooling over this recipe for quite some time. I wanted to try it a few weeks ago but when I went to the grocery store they were all out of tilapia. Can you believe it??

So when I started reading up on my Google Reader I saw a few new things on Dori's blog and decided to look up her fish recipes to stumble upon this finger-licking good meal. I've changed only a few things and have noted my changes after Dori's original ingredients.

I actually used frozen tilapia fillets because that's what the store had... yeah, I know, fresh is better. But you know what?? The fish cooked up at the same time as the recipe stated for fresh fish. I've been trying to find recipes that were quick and easy and this was one of them. Everything was ready in under 30 minutes. Maybe Rachel Ray should feature it...

Source: Foodie Fashionista

Tilapia Oreganato

• non-stick cooking spray (I used Crisco Olive Oil cooking spray)
• 4 (4 ounce) tilapia fillets (I started out with frozen fillets)
• salt and pepper to season
• 2 Tbsp fresh squeezed lemon juice, divided (I used bottled lemon juice)
• imitation butter spray (I used 1/2 tbsp I Can't Believe It's Not Butter light)
• 1/2 cup panko breadcrumb s
• 2 Tbsp plain breadcrumbs
• 2 Tbsp olive oil
• 2 tsp dried oregano
• 1/2 tsp garlic powder

Preheat oven to 425 degrees.

Cover a baking sheet with tin foil and spray lightly with non-stick cooking spray. Place tilapia fillets on foil covered sheet and seaso n with salt and pepper. Reserve 1 Tbsp of lemon juice and drizzle the other tablespoon over the fillets. Give each fillet one spray of butter and set aside.

In a small bowl, mix breadcrumbs, remaining lemon juice, olive oil, oregano, garlic powder, and 5 sprays of butter. Mix until well blended.

Spoon a quarter of the mixture onto each fillet, covering the top surface completely and evenly. Give each a light spray of cooking spray. Bake for 10-15 minutes, until fish flakes with a fork and the breadcrumbs are golden brown.

5 WW points per tilapia fillet

One Fish, Two Fish, Red Fish, Blue Fish

I was at the market at the beginning of the week thinking about what I could make for dinner Monday night. Nothing came to mind until I stopped by the seafood window. They had some tilapia on sale. I've never made tilapia and was surprised because it's sooo cheap. I just fried them up and served them with white rice. Next time I think I'll use them for fish tacos.

Source: My head :)

Fried Tilapia Fillets

• 4 tilapia fillets
• 1 egg
• 1/4 breadcrumbs
• salt and pepper

Put oil in pan (I used olive oil) and set to medium heat. Take egg and place in a shallow baking dish (like a pie pan). Scramble the egg a bit to break up the yolk and mix in salt and pepper to taste. Put the breadcrumbs in another baking dish. Take tilapia fillet and coat with eggs than transfer to breadcrumbs and coat. Place in pan and fry on each side for 3 minutes or until golden brown. Serve with white rice.

Fishy Fun

I was in the mood for something different so I went to the market and bought some fresh salmon. I searched a few recipes online and just took ingredients from some of them and didn't include ingredients I didn't have. This is what I ended up with:

Herb Crusted Salmon

• 2 salmon filets
• 1 tsp parsley
• 1 tsp marjoram
• 1 tsp dill
• 1 tsp basil
• sea salt and pepper to taste
• olive oil

Preheat oven to 350 degrees.

Mix dry herbs together. Drizzle oil over salmon and turn salmon over a few times to fully coat both sides with oil. Salt and pepper salmon. Shake herb mixture over salmon. Place in oven and bake 15-30 minutes depending on thickness of salmon. Salmon will be flaky and opaque when done.

Source: My head :)