Category: Seafood & Fish

Roasted Salmon Filled with Cheese & Pesto

Posted on by Betsy Bonfante

Almost everyone loves an easy but elegant sheet pan dish for dinner.  This recipe is easy to make for a mid-week dinner and elegant enough to serve guests on the weekend.  The versatility of the recipe allows for a variety of cheese you have or prefer, such as goat, feta, or mozzarella.  You could also skip the pesto and simply fill the pocket with chopped fresh herbs.  The process remains the same for any filling ideas you may have such as canned, drained garbanzo beans, shredded provolone cheese, and green onions.  


6 6-ounce salmon filets, center cut with skin
3 ounces cheese, crumbled (goat cheese, feta, or mozzarella)
2 tablespoons basil pesto sauce
3 tablespoons olive oil
1 teaspoon kosher salt
2 Roma tomatoes, chopped

3 tablespoons chopped herbs, parsley and/or basil

Serves 6 

Preheat the oven to 400 degrees.  Prepare a large sheet pan by lining it with foil. Set aside.  

Pat the salmon dry with paper towels.  Using a small sharp knife, cut a slit down the thick center of each salmon filet, not cutting through to the skin and stopping where the salmon thins, creating a pocket.  

Fill each salmon pocket with the crumbled cheese, placing each filled piece onto the prepared sheet pan, skin-side down.  Spoon about 1 teaspoon of pesto over the cheese.  Drizzle the oil over the salmon.  Evenly sprinkle the salmon with the salt.  Place the sheet pan into the hot oven, roasting the salmon for 8-10 minutes.  The salmon should be firm to the touch, an internal temperature of 125 degrees. 

Remove the sheet pan from the oven.  Slide a metal spatula between the salmon filet and the skin to lift and remove each piece of salmon onto a serving plate.  Top each fillet with the chopped tomatoes and herbs.    

Featured Market Ingredients

Fresh Salmon Filets

Mozzarella, Feta, or Goat Cheese

Basil Pesto Sauce

Fresh Roma Tomatoes

Fresh Basil and/or Parsley

Butterflied Shrimp Oreganata

Posted on by Betsy Bonfante

Shrimp Oreganata is a traditional Italian dish that is perfect when served as an appetizer or with pasta for a multi-course dinner.  The dish is easy enough for a weekday, yet elegant enough for a special occasion.  The name comes from one of its defining ingredients, oregano, which lends flavor and color to this simple and delicious recipe.

1/2 cup dry white wine
3 tablespoons olive oil
3 tablespoons minced fresh parsley, divided  
4 garlic cloves, minced, divided
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest, divided
2 teaspoons dried oregano, divided
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 pounds large shrimp, 12 per pound, peeled & deveined, butterflied*
6 tablespoons unsalted butter, divided, 3 tablespoons cut into small pieces
3/4 cup panko breadcrumbs
4 tablespoons fresh grated Parmesan cheese


Serves 6 (2 shrimp per person) as an appetizer

Preheat the oven to 425 degrees.  In a large bowl, combine the wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1 teaspoon oregano, salt, and red pepper flakes.  Add the shrimp, tossing to coat.  Let stand for 10 minutes.  

Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat.  Add the remaining 2 minced garlic cloves.  Cook and stir for 1 minute.  Remove from the heat, stirring in the breadcrumbs, Parmesan cheese, 1 tablespoon parsley, remaining teaspoon lemon zest, and remaining teaspoon oregano.  Set aside.

Drain and discard the marinade from the shrimp.  Arrange the shrimp onto a large sheet pan or large skillet, oven-safe and broiler-proof.  Evenly divide the breadcrumb mixture onto each butterflied shrimp.  Dot each shrimp with the diced butter.  Place into the hot oven, cooking for about 5-6 minutes.  Switch the oven to broil, broiling the shrimp for 2-3 minutes until lightly browned and bubbly.  Serve hot or at room temperature.  

*To butterfly the shrimp, use a sharp paring knife to carefully slit along the vein side of the shrimp, stopping at the tail without cutting through.  Lightly press the 2 sides to open like a butterfly.  

Featured Market Ingredients

Carfagna’s Olive Oil

Large Frozen or Fresh Shrimp-12 per pound

White Wine

Parmesan Cheese

Breadcrumbs

Fresh Parsley

Spice Rubbed Salmon with Honey Roasted Vegetables

Posted on by Betsy Bonfante

This lovely salmon dinner comes together in less than 30 minutes and has minimal cleanup.  A dish elegant enough for company or for a weekday family dinner.  How great is that?  The spice rub is a delicious compliment to the salmon, but the real star is the drizzle of honey over the fish and the vegetables at the completion of cooking.  Don’t skimp on the full amount of honey called for in the recipe or it just won’t have the same pizzaz.  

The vegetables can be switched up with the photo showing carrots and asparagus.  You could use cut zucchini, green beans, or Brussels sprouts cut in half or quarters, along with the carrots.  It is key to cut the vegetables as noted in the recipe so that the salmon and the vegetables cook in the same amount of time.  

3 tablespoons olive oil, divided

4 6-ounce portions of salmon

2 small asparagus, cut into 1-inch pieces

2 medium carrots, peeled, thinly cut into ¼-inch rounds

1 large clove garlic, minced

3 teaspoons honey

Spice Rub for the Salmon

2 teaspoons kosher salt

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dry mustard powder

1 teaspoon dried oregano

Serves 4

Preheat the oven to 400 degrees.  Prepare a large sheet pan with sides by lining it with foil.  Drizzle 1 tablespoon of oil over the foil, rubbing it evenly to distribute the oil.  Set aside.

Make the spice rub for the salmon by combining the salt, smoked paprika, onion powder, garlic powder, dry mustard powder, and oregano in a small bowl.  Stir to combine.  Set aside.

Place the portions of salmon, skin-side down, onto the center of the prepared sheet tray, leaving space between each piece, about ½ inch apart.  Drizzle 1 tablespoon of oil over the salmon pieces.  Sprinkle 1 teaspoon of the spice rub over each piece of salmon.  

Prepare the vegetables as noted in the ingredient list so that they cook in the same amount of time as the salmon.  Place the cut vegetables, the minced garlic and 1 teaspoon of the spice rub into a large bowl.  Drizzle the remaining tablespoon of olive oil over the vegetables, stirring to combine.  Arrange the vegetables around the salmon, but not covering the salmon.    

Place the sheet pan with the salmon and vegetables into the hot oven, roasting for 15-20 minutes, depending on the thickness of the salmon.  The internal temperature of the salmon should be 125 degrees, or the salmon will feel firm to the touch.  Remove the pan from the oven.  Drizzle the honey over the salmon and the vegetables.  Serve hot.   

Featured Market Ingredients

Fresh Salmon -skinless

Carrots/Asparagus

Carfagna’s Olive Oil

Fresh Garlic

Local Honey

Caprese Roasted Salmon with Basil Pesto

Posted on by Carfagnas Market

Caprese Salad is loved and enjoyed by many.  It’s simplicity in preparation and a perfect marriage of ingredients has made it an unbeatable choice.   So much so that additional dishes take on the essence of the salad, as does this salmon entrée.  We’ve added a sauce of basil pesto along with the tomatoes, fresh mozzarella, and basil leaves.  Quick, easy, and delicious! 

Basil Pesto

  • 1 cup fresh basil leaves
  • 1/2 cup toasted pine nuts
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • a pinch of ground black pepper
  • 3/4 cup olive oil
  • 1/2 cup grated Parmesan cheese

In a food processor or blender, combine the basil, nuts, garlic, salt & pepper by pulsing until finely chopped.  With the machine running, through the “pour-hole”, slowly add the oil to yield a smooth consistency.  Transfer the basil mixture to a medium bowl.  Add the cheese and stir to combine.  The pesto should be refrigerated if not using right away. 

Roasted Salmon Caprese

  • 1 side of salmon, skin on, 1 1/2 pounds up to 2 pounds
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons kosher salt
  • 1/2 – 1 teaspoon black pepper
  • 4-6 Roma tomatoes, sliced
  • 6-8 basil leaves

Preheat the oven to 425 degrees.  Prepare a large sheet pan with sides by lining it with foil.  Place the salmon skin-side down onto the prepared sheet pan.  Drizzle 2-3 tablespoons olive oil over the length of the salmon.  Sprinkle the salmon with salt and pepper.  Place the sheet pan into the hot oven on the center rack, roasting for 20-25 minutes depending on the thickness of the salmon.  The internal temperature should read as 125-130 degrees for medium, or slightly higher if you prefer a well-done temperature.  Medium is recommended.  Remove from the oven and serve with your favorite sides.  Serve hot or room temperature. 

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Fresh Basil 
  • Garlic
  • Tomatoes
  • Fresh Mozzarella
  • Salmon

Skillet Shrimp Scampi with Orzo and Arugula

Posted on by Carfagnas Market
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 1/4 cup chicken or vegetable broth
  • 2 teaspoons kosher salt, divided
  • pinch of red pepper flakes
  • 1-pound large shrimp, (U13-15)
  • 1 cup dry uncooked orzo pasta
  • 2 large Roma tomatoes, cut into 1-inch pieces
  • 2 cups fresh arugula, divided
  • Fresh grated Parmesan cheese for serving
  • Olive oil for serving

Prepare the shrimp by peeling and deveining them, rinsing under cold water.  Place the shrimp onto a paper towel to absorb the extra water from rinsing.  Set aside. 

Working with a 12-inch skillet with a lid, melt the butter, adding in the olive oil, swirling to combine.  Add in the chopped garlic, stirring for 30 seconds.  Add in the wine and broth, 1 teaspoon salt and the pinch of red pepper flakes.  Let this cook for 1-2 minutes to reduce slightly.  

Carefully place the shrimp into the simmering liquid to sauté for 2 minutes.  Using a slotted spoon or tongs, remove the shrimp to a plate.  The shrimp will be partially cooked.  

Add in 2 cups of water and the orzo, along with the remaining teaspoon of salt, stirring to combine.  Cover the pan with the lid, reducing the heat to medium.  Cook the orzo until it is tender, and the liquid is mostly absorbed.  This will take about 8-10 minutes.  

Return the shrimp and any juices to the pan, adding in the cut tomatoes, cooking for 2 minutes, stirring to combine.  Add in most of the arugula, stirring into the pan to wilt, saving 1/2 cup for chopping as a garnish.  Turn off the heat.  Sprinkle the chopped arugula over the orzo and shrimp.  Serve each plate with a bit of freshly grated Parmesan cheese and a drizzle of olive oil.  

Featured Market Ingredients

  • 1-pound large shrimp, (U13-15)
  • Carfagna’s Extra Virgin Olive Oil
  • Orzo Pasta
  • Parmesan Cheese


“Shrimp Scampi” is a classic seafood dish across many Italian-American restaurants, as well as home cooks, representing a variation of the true Italian “Scampi” dish. Scampi is another species of crustacean which closely resembles a small lobster. Early Italian immigrants were accustomed to scampi, but scampi was not available in the United States as it was in Italy. Resourcefulness came to the substitution of shrimp to meet the needs of this treasured Italian dish.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Salmon Piccata with Lemon Caper Sauce

Posted on by Carfagnas Market
  • 4 6-ounce skinless salmon filets, center cut
  • 1 ½ teaspoons sea salt, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped shallots
  • 1/3 cup unsalted chicken broth
  • 2 tablespoons capers, drained
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped flat leaf parsley

Dry the salmon filets with a paper towel. Evenly season the filets with 1 teaspoon salt. Heat a large nonstick skillet over medium-high heat.

Add 2 tablespoons of olive oil to the hot skillet. Carefully add the filets to the pan flesh-side down. Allow to cook without moving or turning for 4-5 minutes. This will create a deep brown color on this first side. Using a flexible spatula, flip each filet over to cook on the second side. Cook this side for 2-3 minutes. The filets should be slightly pink at the center. Remove the filet to a plate to rest.

Working quickly, add the remaining 1 tablespoon of olive oil to the pan. Add in the chopped shallots and the remaining ½ teaspoon of salt. Stir to combine cooking for about 1 minute. Add in the chicken broth, lemon juice, capers, and lemon zest. Simmer for 2 minutes to slightly reduce the mixture. Whisk in the butter and mustard until smooth. Turn off the heat, removing the pan from the heat surface. Spoon the sauce over the salmon, sprinkle with the chopped parsley.

View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Salmon Piccata is a dinner that seems very elegant that you might order from a restaurant.  However, it is a quick cooking meal that you can serve at home in under 30 minutes.  Be sure to have all your measuring and chopping of the ingredients completed before you start cooking.  Once you start cooking, everything moves along very quickly. Piccata is more commonly made with chicken or veal, but always with a buttery pan sauce spiked with lemons and capers. Serve the Piccata with thin Capellini or Vermicelli pasta.  

Piccata was once thought to have been created for Italian nobility during the Renaissance.  Further research leads to Piccata being a dish made by Italian immigrants first noted in the 1930’s. When you make it at home, you and your family may feel as if you are dining like royalty!

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