When the temperature starts to rise again, and you can almost smell the summer season outside, it’s time to create new aromatic summer pasta recipe like this delicious cherry tomato confit and ricotta pasta with spinach, ricotta, and fried rosemary lemon shrimp. It’s the best ricotta pasta recipeI know, and it’s ideal for an evening with friends and family. The summer pasta recipe is easy to make and tastes like summer, vacation, and lazy evenings outside.

This is a simple recipe with a lot of taste. It’s our favorite Summer dish during the hot summer months. Warning: You may get totally addicted to this recipe.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Food pairing recommendation – ricotta pasta recipe

What pairs better to good food, lovely evenings and having a good time ? Definitely a delish drink, a good glas of wine or a coke served iced cold over ice with a lemon slice. We don’t drink coke every day because mostly we drink still water at home but we handle soda drinks like sweet desserts . We won’t have them every day but when we do we enjoy them without remorse or sorry. What I really love about the Coca-Cola drinks is that they are now available in reusable glas bottles. The classic Coca-Cola and the Zero Sugar edition too. Thinking about our environment here. ?

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night recipe, tomato pasta , best summer pasta recipe

How did this unbelievably delish Sumer pasta recipe for Cherry tomato and ricotta pasta come to be?

Well… Foremost I always have to much rosemary to harvest in my garden. I’m so much in love with the the taste and the smell of that herb especially in combination with lemons ?.

For this reason, I am always thinking of new recipes to use the fresh rosemary sprigs. From rosemary-lemon lemonade to rosemary-olive oil to rosemary soap, everything is there. This incredibly aromatic pasta recipe was created out of this need to not waste any sprig of my rosemary bush ;-).

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

The PASTA recipe

It all starts with cooking the pasta. Personally, I find that brighter pasta noodles like linguine or bavette are better suited for this recipe as they can hold a lot more sauce. But of course that’s just my personal feeling.

While the pasta is cooking, I start preparing the cherry tomato confit ricotta pasta sauce. Generally, “confit” means nothing other than canning, boiling down or pickling. In our case here the cherry tomatoes are simply stewed in deep-fried rosemary oil until they burst open on their own and start to thicken and release all their sweet aroma and jam-like juices.

As soon as that happens I add some balsamic vinegar, half of the pasta water and 1 tablespoon of strawberry jam. Yes, you heard that right… strawberry jam. The vinegar takes away some of the acidity of the tomatoes and the jam gives the whole thing the right sweetness ;-). Don’t worry, the strawberry jam is a really great addition.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Almost done….

The the pasta is cooked al dente and drained add the pasta, the spinach, butter, optionally some more lemon peel to the sauce and toss it all together. How incredibly delicious the kitchen smells at this moment can hardly be described. Season the noodles one last time with a little salt and pepper . If you feel that the pasta is a little bit to compact add some more of the butter water.The pasta is almost ready to serve

Let’s cook the shrimps.

For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.

Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.

Getting the serving right is half the battle ;-).

Put the pasta in the bowl with kitchen tongs and turn until a nice nest has formed. 2-3 nests always fit in my pasta bowl. Then place a weak to generous tablespoon of room temperature ricotta in the center, arrange shrimp all around, rosemary sprigs, fried lemon strips and drizzle some of the flavored oil over the ricotta.

My personal recommendation:

The pasta is also an incredibly great dish for couples whose children are spending the night with grandma and grandpa. Cooked quickly and can be enjoyed wonderfully on the couch for two.

Warm summer day hugs

Nina

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook and TikTok too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

If you are looking for more delicious summer recipes maybe you like one of these:

• Italian tomato gnocchi
• Tomato galette with basil pesto cream cheese filling
• Polenta almond lemon cake wit red currant pavlova crown

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Deutsche Übersetzung

In Kooperation mit Coca-Cola

Cremige Kirschtomaten confierte Ricotta Pasta mit Zitronen- Rosmarin Shrimps

Wenn die Tage wieder länger werden und die Temperaturen endlich wieder steigen, packt mich wie jedes Jahr die Sehnsucht nach Sommer, Sonne und mehr. Deshalb möchte ich euch heute meine cremige Kirschtomaten confierte Ricotta Pasta mit Zitronen-Rosmarin Shrimps vorstellen. Die Pasta ist das perfekte Gericht um einen schönen Abend mit Freunden und Familie zu genießen. Das sommerliche Pasta Rezept ist einfach und schnell zubereitet und schmeckt nach Sommer, Urlaub und langen gemütliche Abenden im Freien.

Aromatisch schmeckende Shrimps gebraten in frittiertem Rosmarin-Zitronen Öl auf Linguine Pasta mit dick eingekochten confierten Kirschtomaten, Blattspinat, viel Basilikum und verfeinert mit etwas Ricotta lassen mir, allein schon während des Kochens, das Wasser im Mund zusammen laufen . Ein simples Gericht mit richtig viel Geschmack und zubereitet aus einfachen Zutaten aus meinem Garten.

Sommer Pasta Rezept mit Sucht-Faktor Potenzial

Unser liebstes Gericht während der warmen Sommer Monate. Aufgepasst: Sucht-Faktor Potenzial .
Zu schönen Abenden und gutem Essen, gibt es bei uns nebst einem Gläschen Wein auch ein Coca-Cola für die Kinder und natürlich auch für uns Erwachsene. Serviert mit viel Eis und Zitrone wirklich erfrischend und durstlöschend. Ich finde es ausgesprochen genial, dass es Coca-Cola jetzt wieder in der Glas Flasche gibt. Wesentlich nachhaltiger als in der Plastikversion.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Wie ist dieses leckere Kirschtomaten Confit Ricotta Pasta mit aromatisch zitronigen Rosmarin Shrimps entstanden.

In erster Linie setze ich jedes Jahr einfach viel zu viel Rosmarin in meinem Garten an. Ich finde den Geschmack und den Duft von Rosmarin einfach einzigartig und unwiderstehlich, speziell in Kombination mit Zitronen
Aus diesem Grund überlege ich mir immer wieder neue Rezepte, um die frischen Rosmarin- Zweige verarbeiten zu können. Angefangen von Rosmarin-Zitronen Limonade über Rosmarin- Olivenöl bis hin zu Rosmarin Seife ist da wirklich alles dabei.

Aus diesem Bedürfnis des Verbrauchens heraus, ist auch dieses unglaublich aromatische Pasta Rezept entstanden.

Das Pasta Rezept.

Alles beginnt mit dem Kochen der Pasta. Ich persönlich finde das breitere Nudeln, wie Linguine oder Bavette besser für diese Sauce geeignet sind, da sie einfach viel mehr Sauce aufnehmen können. Aber natürlich ist das mein rein persönliches Empfinden.

Während die Pasta kocht, bereite ich nun die Kirschtomaten Confit Ricotta Pasta Sauce vor. Im Prinzip heisst confieren ja nichts anderes als einmachen, einkochen oder einlegen und in unserem Fall hier werden die Kirschtomaten einfach solange in fritiertem Rosmarin Öl geschmorrt bis sie von alleine aufplatzen, eindicken und all ihr süßes Aroma und Marmelade-artigen Säfte frei lassen.

Sobald das passiert gebe ich etwas Balsamico Essig und 1El Erdbeere Marmelade hinzu.
Ja richtig gehört… Erdbeere Marmelade.

Fast geschafft….

Der Essig nimmt den Tomaten etwas von der Säure weg und die Marmelade verleiht dem ganzen die richtige Süße . Keine Angst, Die Erdbeermarmelade ist eine wirklich geniale Ergänzung.

Die Nudeln werden ziemlich zeitgleich mit Sauce und Garnelen fertig. Also bitte Pasta und etwas Pasta-Wasser (200ml) zur Sauce hinzugeben und mit dem Blattspinat, dem Basilikum vermischen. Wie unglaublich lecker die Küche zu diesem Augenblick schon duftet lässt sich kaum beschreiben. Die Nudeln noch ein letztes mal mit etwas Salz und Pfeffer und bei Bedarf Nudelwasser abschmecken und dann gehts auch schon fast los mit dem Anrichten.

Zuletzt noch die Shrimps…

Zuletzt fange ich nun an die geputzten Garnelen in dem aromatisierten Rosmarin Olivenöl bei mittlerer Hitze je 1 Minute pro Seite anzubraten. Nach 2-3 Min rühre ich den fein gehackten Knoblauch, Salz, eine Prise Chiliflocken und noch mehr Zitronenschale darunter, lösche alles mit 2-3 Spritzer Zitrone ab und lasse die Garnelen fertig garen.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Richtig anrichten ist die halbe Miete ;-).

Pasta mit Küchenzange in die Bowle geben und drehen bis ein schönes Nest entstanden ist. In meine Pasta Bowl passen immer so 2-3 Nester hinein. Anschließend in der Mitte einen schwachen bis großzügigen Esslöffel zimmertemperierten Ricotta geben, Garnelen Rund herum verteilen, Rosmarin Zweiglein, fritierte Zitronenstreifen und etwas von dem aromatisierten Öl über den Ricotta träufeln.

Meine persönliche Empfehlung: Die Pasta ist auch ein wahnsinnig tolles Gericht für Paare, deren Kinder für einen Abend mal bei Oma und Opa übernachten. Schnell gekocht und lässt sich wunderbar auf der Couch zu zweit genießen.

Alles Liebe Eure Nina

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

4 from 34 votes

Recipe by Nina Course: dinner, lunch, PastaCuisine: Italian

Servings

6

people

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

This is one of these summer pasta recipes you just can't get enough of. This recipe for cherry tomato and ricotta pasta topped with shrimps fried in aromatic rosemary and lemon olive oil is the perfect recipe for date nights, summer evening gathering or to simply use up all those delicious herbs and cherry tomatoes you've grown yourself or bought at your favorite farmers market. Easy to make and ready to eat in under 45 minutes.

Cook Mode

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Ingredients

• 200 ml 200 olive oil

• 5 twigs 5 rosemary

• 1 1 lemon peeled and the peel cut into thin slices, juice for the shrimps

• salt and black pepper

• 1 pinch 1 chili flakes optional

• 24-30 pieces 24-30 shrimps

• 500 g 500 pasta linguine or pasta of your choice

• 800 g 800 cherry tomatoes

• 4 4 gloves garlic

• 2 tbsp 2 balsamic vinegar

• 1 tbsp 1 strawberry jam

• 50 g 50 butter

• 150 g 150 fresh spinach

• 300 g 300 ricotta

Directions

• Heat a large deep bottom skillet over medium heat.
• Add the oil and 3 rosemary twigs and cook for about 5-8 minutes. Add 1/2 of the the lemon peel and cook and fry for another minute.
• Pour 1/2 of the flavored oil and most of the rosemary twigs and lemon peel into a bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package direction until al dente. Before draining, remove 1 cup of the pasta cooking water. Drain.
• While cooking the pasta, reheat the deep bottom skillet with the rosemary-infused oil over high heat.
• Add the cherry tomatoes, garlic and 1/2 tsp of salt a pinch of fresh black pepper and a pinch of chili flakes.
• Cook until the cherry tomatoes begin to pop. This will take about 4-5 minutes.
• Reduce the heat to low and add the vinegar, strawberry jam and half a cup of the pasta water. Simmer for 8-10 minutes, until the sauce reduces and thickens like a jam.
• Toss the pasta, butter, fresh spinach and some fresh lemon peels into the jammy tomato sauce.
• Art last let's cook the shrimps. For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.
• Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.
• Divide the pasta among the plates and top with the shrimps, 1 tbsp of ricotta for each plate and the crumbled rosemary, lemon and the rest of the flavored oil.
• Enjoy.

Nutrition Facts

• Calories: 780kcal
• Carbohydrates: 75g
• Protein: 20g
• Fat: 45g
• Saturated Fat: 13g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 26g
• Trans Fat: 1g
• Cholesterol: 50mg
• Sodium: 144mg
• Potassium: 723mg
• Fiber: 5g
• Sugar: 9g
• Vitamin A: 3462IU
• Vitamin C: 48mg
• Calcium: 183mg
• Iron: 3mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

4 from 34 votes

Recipe by Nina Course: dinner, lunch, PastaCuisine: Italian

Servings

6

people

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

This is one of these summer pasta recipes you just can't get enough of. This recipe for cherry tomato and ricotta pasta topped with shrimps fried in aromatic rosemary and lemon olive oil is the perfect recipe for date nights, summer evening gathering or to simply use up all those delicious herbs and cherry tomatoes you've grown yourself or bought at your favorite farmers market. Easy to make and ready to eat in under 45 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• 200 ml 200 olive oil

• 5 twigs 5 rosemary

• 1 1 lemon peeled and the peel cut into thin slices, juice for the shrimps

• salt and black pepper

• 1 pinch 1 chili flakes optional

• 24-30 pieces 24-30 shrimps

• 500 g 500 pasta linguine or pasta of your choice

• 800 g 800 cherry tomatoes

• 4 4 gloves garlic

• 2 tbsp 2 balsamic vinegar

• 1 tbsp 1 strawberry jam

• 50 g 50 butter

• 150 g 150 fresh spinach

• 300 g 300 ricotta

Directions

• Heat a large deep bottom skillet over medium heat.
• Add the oil and 3 rosemary twigs and cook for about 5-8 minutes. Add 1/2 of the the lemon peel and cook and fry for another minute.
• Pour 1/2 of the flavored oil and most of the rosemary twigs and lemon peel into a bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package direction until al dente. Before draining, remove 1 cup of the pasta cooking water. Drain.
• While cooking the pasta, reheat the deep bottom skillet with the rosemary-infused oil over high heat.
• Add the cherry tomatoes, garlic and 1/2 tsp of salt a pinch of fresh black pepper and a pinch of chili flakes.
• Cook until the cherry tomatoes begin to pop. This will take about 4-5 minutes.
• Reduce the heat to low and add the vinegar, strawberry jam and half a cup of the pasta water. Simmer for 8-10 minutes, until the sauce reduces and thickens like a jam.
• Toss the pasta, butter, fresh spinach and some fresh lemon peels into the jammy tomato sauce.
• Art last let's cook the shrimps. For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.
• Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.
• Divide the pasta among the plates and top with the shrimps, 1 tbsp of ricotta for each plate and the crumbled rosemary, lemon and the rest of the flavored oil.
• Enjoy.

Nutrition Facts

• Calories: 780kcal
• Carbohydrates: 75g
• Protein: 20g
• Fat: 45g
• Saturated Fat: 13g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 26g
• Trans Fat: 1g
• Cholesterol: 50mg
• Sodium: 144mg
• Potassium: 723mg
• Fiber: 5g
• Sugar: 9g
• Vitamin A: 3462IU
• Vitamin C: 48mg
• Calcium: 183mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Cherry tomato and ricotta pasta recipe with fried rosemary lemon shrimps – Best summer pasta recipe ever appeared first on Two Sisters Living Life.

Being a foodblogger isn’t an easy life sometimes. I bake and cook all week long to get create new recipes for you and of course we eat the food too. I’m not one who throws away food when somewhere else others have to go hungry to bed.

Easy yellow Thai curry – Healthy low carb recipe

But of course when you belong to the circle of people who gains weight easily, low carb recipes need to find their way into our lifestyle too. That’s why I created this delicious low carb yellow thai curry recipe.

Can I exchange the vegetables and the shrimps?

The recipe includes a huge variety of fresh vegetables such as sweet potatoes, asparagus, cherry tomatoes and cauliflower. But of course the recipe can be easily adjusted with the vegetables you have at home.

The protein source in my recipe is mainly coming from the shrimps. You can exchange the shrimps with chicken or tofu. Its very delicious and nourishing with roasted cashews too.

That recipe is one of my favourite dishes, when I need a quick nourishing dinner after a long work day. I’m sure it will become one of your favourites too. You may like our healthy cheesecake recipe for 2 too.

We love to hear from you guys, please make sure to leave us some kind words and rate the recipe.

Connect with us on our social media platforms and follow us on Instagram, Facebook and Pinterest!

Sweet and comforting hugs <3 Nina

low carb yellow vegetable curry with shrimps

0 from 0 votes

Recipe by Nina Course: dinner recipe, lunchCuisine: healthy, low carb, Thai

Servings

2

Prep time

10

minutes

Cooking time

30

minutes

Calories

419

kcal

This is a quick and delicious low carb recipe for a yellow curry with lots of vegetables in it and shrimps. its quick, healthy and delicious.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp 2 yellow curry paste or 1 Package blue elephant yellow thai curry paste

• 50 ml 50 oil peanut oil or olive oil

• 1 can 1 coconut 400ml

• 1 1 small yellow onion 100g, cut into thin stripes

• 5 5 cherry tomatoes cut in half

• 1 1 cauliflower head small, about 300g cut into small florets

• 1 1 sweet potato small about 150g, cut into small cubes

• 4 4 green asparagus stalks cut into 3 cm pieces

• 8 8 raw shrimps fresh or thawed

• 150ml 150ml water

• salt to taste

Directions

• Heat the oil in a deep large pan and fry the curry paste in it for about 5 min.
• Add about 100ml of the coconut milk. Stir until everything is combined to a homogenous sauce. after that add the rest of the coconut milk, 1 tsp salt and stir it under. cook everything on medium heat.
• Add the water, sweet potato, oninon and cauliflower. Cook for 20 min.
• Add the asparagus, tomatoes and raw shrimps and if necesarry more water. and cook for 10 more minutes. Salt to taste.
• Enjoy <3

Nutrition Facts

• Calories: 419kcal
• Carbohydrates: 22g
• Protein: 23g
• Fat: 27g
• Saturated Fat: 2g
• Cholesterol: 252mg
• Sodium: 903mg
• Potassium: 566mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 11229IU
• Vitamin C: 20mg
• Calcium: 232mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Easy yellow Thai curry with sweet potatoes, asparagus and shrimps appeared first on Two Sisters Living Life.

This is a quick and healthy recipe for a delicious with blood oranges marinaded salmon rice bowl. It’s made in under 45 minutes has a lot of flavour. Wit the added veggies it is a perfectly balanced dish to include into a healthy and nourishing diet.

Easy blood orange marinated salmon rice bowl recipe is my favourite dish

I’m a huge fan of everything salmon. Thats why I always try to come up with some new exciting and flavourful recipes. Since it’s blood oranges season at the moment and I love the flavour of citrus fruits combined with savoury food, I thought why don’t I try combining both things and pair it with lots of delicious veggies for a nourishing rice bowl recipe.

I love the process of developing new dishes. I take special care when Im in the process of cooking something new. I do every step very carefully and deliberately. My little black notice book always by my side.

Salmon rice bowl – easy, healthy an delicious

Im very proud to say that my recipe isn’t only extremely delicious it has a lot of healthy beneficials too and therefore perfect for including in a healthy well balanced diet.

• Salmon is one of the most nutritious foods on the planet. It’s rich in omega-3 fatty acids, a great source of protein and high in Vitamin B only to mention some of its healthy benefits.
• Kohlrabi is rich in both fiber and vitamin C. It is high in antioxidants and may help against inflammation and diabetes.
• Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
• The avocado is a rather unique fruit. It is high in healthy fats, is incredible nutritious and among other things, it can help lower cholesterol and triglyceride.

Can I replace the ingredients ?

Please feel free to use any veggies you like for this bowl. Go with the season and use whatever you get at your local farmers markets.

You can change the blood oranges for normal oranges or any other citrus fruit available at the moment. I already used clementines and limes instead of the blood oranges.

If you make this salmon rice bowl, beside to leave a comment and/or give this recipe a rating!

I love to hear from you guys and of course , if you do make this recipe, don’t forget to to tag us on Instagram @twosisterslivinglife .

Warm hugs, yours truly Nina

You may also like our recipe for a vegetarian low carb lasagna <3

Blood Orange marinaded Salmon Rice Bowl with Veggies and honey soy sauce

5 from 11 votes

Recipe by Nina Course: dinner recipeCuisine: gluten free, healthy, Japanese

Servings

2

Prep time

10

minutes

Cooking time

20

minutes

Calories

835

kcal

This is a wonderful healthy quick and easy blood orange salmon rice bowl with lots of veggies and a sweet and spicy honey soy sauce drizzle. its made under 30 minutes, gluten free and non dairy.

Cook Mode

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Ingredients

• blood orange marinaded salmon

• 2 2 blood oranges

• 1 tsp 1 honey

• salt

• 1/4 tsp 1/4 chili flakes

• 300 g 300 fresh salmon filet with skin 2 filets each 150g

• 1 tbsp 1 olive oil extra vergin

• rice bowl

• 150 g 150 basmati rice uncooked

• 1 tsp 1 coconut oil

• 1/2 1/2 salt

• 1 1 cucumber

• 1 1 kohlrabi small

• 1 1 red bell pepper cut into slices

• 1 1 avocado

• 1/4 cup 1/4 soy sauce

• 1 1/2 tsp 1 1/2 honey

• 1 tsp 1 rice vinegar

• 2 tsp 2 everything seasoning

• black pepper freshly ground

Directions

• Blood Orange marinated salmon
• Preheat the oven to 190 degree Celsius or 375 degree Fahrenheit.Slice one blood orange into thin slices and juice the second one.Mix together blood orange juice, honey, chili flakes, olive oil and salt to taste.Cut the salmon filet into 2 filets.Season the salmon filets on both sides with salt and pepper and put them with the skin down into an iron skillet or small casserole form.Drizzle the salmon filets with the blood orange marinade and let them rest for 5 minutes.Arange the blood orange slices on top and bake it in the oven for 15 minutes depending on how thick the filets are.
• rice bowl
• Cook the basmati rice as said in the instruction with some salt and 1 tsp coconut oil.
• Season the bell pepper stripes with salt and sear them for 5 minutes with some olive oil.
• slice the cucumber and the peeled kohlrabi in half and slice them in paper thin slices by hand or with the help of a peeler. I used the peeler ;-)Roll the veggie slices up.
• Slice the avocado in half and further slice the halves into thin slices.
• For the Drizzle mix together soy sauce, honey and peanut butter . Its easier when you warm the ingredients up a little in the microwave.
• Aranging the bowls
• Arange the rice in a long row in the middle of the bowls.Put the baked salmon on top.the veggie roll ups go to the left and the right side of the salmon.Sliced avocado half on the bottom side of the salmon with the seared bell pepper stripes.Drizzle the veggie roll ups with the soy and honey sauce and sprinkle the avocado with some everything seasoning.Enjoy <3

Nutrition Facts

• Calories: 835kcal
• Carbohydrates: 91g
• Protein: 43g
• Fat: 34g
• Saturated Fat: 6g
• Cholesterol: 83mg
• Sodium: 1722mg
• Potassium: 1986mg
• Fiber: 13g
• Sugar: 16g
• Vitamin A: 2308IU
• Vitamin C: 144mg
• Calcium: 101mg
• Iron: 4mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Easy blood orange marinaded Salmon rice bowl recipe appeared first on Two Sisters Living Life.