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From classroom to kitchen, Ariel Stein @ariel.loves is known for getting kids (and grown-ups) excited about Jewish living. She joins Naomi in this episode for 3 fresh summer recipes that will become your new go-tos all season long!
Get the recipe:
Lemon Herb Salmon
4 salmon fillets (about 6 ounces each, skin on or off)
2 tablespoons Gefen Olive Oil (or melted butter)
1 lemon, thinly sliced (plus extra wedges for serving)
2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill, such as Pereg)
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic (optional)
salt, to taste
freshly ground black pepper, to taste
1 teaspoon lemon zest for extra brightness
(optional)
Get the full recipes for Lemon Herb Salmon, Watermelon Salad, and Frosé Drink!
For more with Naomi, watch Sunny Side Up!
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CAN THIS SALMON BE FROZEN AFTER ITS BAKED?
Sure!
Hi I don’t like watermelon in salad what can I sub it for
Any melon would work!!!!
not really!! you cant put cantaloupe and honeydew it just won’t work
It wouldn’t be the same without the watermelon, but instead you could do tomatoes, or even just the cucumbers and feta.