SLOW JUICER MAKER RECIPES

Steps:

• Preheat the oven to 425°F (220°C). Place the salmon fillets side by side but not touching on the Medium Bar Pan.Using the Forged Utility Knife, cut the yellow squash crosswise into slices, then cut the slices in half. Cut the onion into 1" (2.5 cm) wedges. In a Small Batter Bowl, combine the oil, garlic pressed with the Garlic Press, salt, and black pepper. Add the vegetables; toss to coat. Arrange the vegetables around the salmon on the pan.Zest the lemon using a Microplane® Zester to measure ½ tsp zest. Juice the lemon using the Juicer to measure 2 tsp juice. In a 1–Cup Prep Bowl, combine the lemon zest, juice, and pesto; mix well. Brush the top and sides of the salmon with the pesto mixture using a Chef’s Silicone Basting Brush. Bake for 12–14 minutes or until the salmon flakes easily with a fork and the vegetables are crisp-tender. Garnish with additional lemon zest, if desired.

Steps:

• Preheat the oven to 425°F (220°C). Place the salmon fillets side by side but not touching on the Medium Bar Pan.Using the Forged Utility Knife, cut the yellow squash crosswise into slices, then cut the slices in half. Cut the onion into 1" (2.5 cm) wedges. In a Small Batter Bowl, combine the oil, garlic pressed with the Garlic Press, salt, and black pepper. Add the vegetables; toss to coat. Arrange the vegetables around the salmon on the pan.Zest the lemon using a Microplane® Zester to measure ½ tsp zest. Juice the lemon using the Juicer to measure 2 tsp juice. In a 1–Cup Prep Bowl, combine the lemon zest, juice, and pesto; mix well. Brush the top and sides of the salmon with the pesto mixture using a Chef’s Silicone Basting Brush. Bake for 12–14 minutes or until the salmon flakes easily with a fork and the vegetables are crisp-tender. Garnish with additional lemon zest, if desired.