Crispy Salmon BLT

Our wedding is only a month away! I cannot believe how quickly everything has come together. We have been working on the finishing touches and the weather has not cooperated with my projects. It has been non stop rain. I’m hoping this means it will be nice and dry by the time the wedding day is here.

These Salmon BLTs are perfect for adding a little freshness during this dreary weather. Lemon aioli, spicy pepper bacon, juicy tomato, and fresh cut lettuce all do their part to liven up my favorite salmon.

You can use Texas toast or a lettuce wrap for these. We like the Publix onion rolls. They soak up all the aioli in the best way.


Green leafy lettuce


Thick cut bacon (we like pepper crusted bacon)

1/4 cup of mayonnaise

Juice from 1 lettuce

Tsp black pepper

1 small white onion sliced


Fresh salmon filets

2 tbsp of coconut oil or olive oil

Steak seasoning or a blend of garlic powder, smoked paprika, salt, pepper

1/2 tsp dill


Rub the filets with oil and season liberally

Preheat oven to 350 degrees

Fry each side in a cast iron skillet

Bake for 10 minutes or until cooked through

Fry a few pieces of bacon and use the excess fat to sauté the sliced onion

Mix mayo, lemon and pepper

Slather on both pieces of bread

Add tomato slices and lettuce

Add the salmon

Top with the onions and bacon

Now there is nothing left, but to enjoy multiple times a week!

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Herb Shrimp and Salmon with Roasted Brussel Sprouts

herb salmon

Happy Wednesday! We live right outside our town square. Tons of adorable restaurants and  shops  line the streets. On the weekends they close everything down and set up a mini farmers market for all the locals. However, this week we have been taken over by movie producers! They have been filming in the square all week. Refreshing all of the shops with fun new names. When we were coming home today they had just finished setting up a scene with a bunch of smashed cars. As much as I wish we didn’t have the traffic detours – I do think it is very cool to see.

herb salmon

I have been so excited to share this recipe! One of my favorite things to make after a long day at work is some kind of grilled seafood over roasted veggies. This recipe is so bright and fresh. I used the marinade and spice blend on jumbo shrimp as well as salmon fillets.

herbo salmon

The Rodelle Seafood Seasoning is the perfect addition to my favorite recipe. You can check it out here! They created a blend of herbs, chunky salt, and sesame seeds perfect for any seafood cravings! My marinade is a very simple mix of fresh parsley, basil, lemon, and olive oil. Top with a little of the Seafood Seasoning and grill! I love that this meal comes together in 30 minutes.

Patrick likes to eat his seafood with basmati rice. I just eat with lots of veggies to stay low carb. Either way is a winner!

Herb Shrimp and Salmon with Roasted Brussel Sprouts
Cuisine: Seafood
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2
Grilled Herb Shrimp and Salmon
  • 2 salmon fillets (8 oz total)
  • 1/2 pound of jumbo shrimp peeled and cleaned
  • zest and juice from 3 large lemons
  • 2 tbsp of Rodelle Seafood Seasoning
  • 1/4 cup of olive oil
  • 1 cup of mixed chopped herbs ( I used basil and parsley)
  • 2 cups of grape tomatoes
  • 2 cups of brussel sprouts chopped
  • 1/2 cup of purple cabbage chopped
  • 2 cloves of chopped garlic
  1. Preheat a grill or grill pan
  2. In a large bowl mix the herbs, lemon juice, lemon zest, and olive oil
  3. Reserve a little of the marinade to drizzle over the seafood once finished
  4. Add salmon fillets and shrimp to the marinade
  5. Preheat the oven to 400 degrees
  6. On a large baking dish spread out the brussel sprouts, cabbage, and tomatoes
  7. Drizzle with olive oil
  8. Season with garlic, salt and pepper
  9. Cook for 20 minutes or until brussel sprouts are golden and tender
  10. Season the shrimp and salmon with the seafood seasoning
  11. Grill until the shrimp pink with a slight charr and salmon is warm all the way through
  12. Serve over the veggies and drizzle the remaining marinade over the top

Even though fall is just around the corner- you can enjoy a little taste of summer year round!

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