Type what you have

Ingredients

• ✓ lemon zest
• asparagus
• prosciutto
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Ingredients

• ✓ lemon zest
• shrimp
• creole seasoning
• thyme
• butter

Instructions

1. 1 Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
2. 2 Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
3. 3 Place bag into the water and set timer for 30 minutes.
4. 4 Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

By France Cevallos

Ingredients

• ✓ lemon zest
• green bean
• bacon
• butter
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Place green beans in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. Drain water, leaving beans in the pot.
3. 3 Place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. Cool and crumble bacon.
4. 4 Stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes.
5. 5 Add garlic; cook and stir until fragrant, 3 to 4 minutes. Top with lemon zest and stir.

By markfernandez

Ingredients

• ✓ lemon zest
• rosemary
• salt
• black pepper
• chicken thigh
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place into a baking dish. Spray with cooking spray.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Arlene Tallman

Ingredients

• ✓ lemon zest
• asparagus
• balsamic vinaigrette salad dressing
• parsley
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
2. 2 Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

By J Carter Lebshier

Ingredients

• ✓ lemon zest
• green bean
• olive oil
• hazelnut
• salt
• pepper

Instructions

1. 1 In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
2. 2 Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

By Christina

Ingredients

• ✓ lemon zest
• new potato
• olive oil
• garlic
• rosemary
• kosher salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Toss potatoes, oil, garlic, rosemary, and salt together in a large bowl; arrange in a single layer in the air fryer basket without overcrowding (work in batches, if necessary).
3. 3 Air fry until potatoes are golden brown and tender, about 20 minutes. Sprinkle with lemon zest before serving.

By Allrecipes

Ingredients

• ✓ lemon zest
• chicken breast
• vegetable oil
• herbes de provence
• garlic
• salt
• vacuum bag

Instructions

1. 1 Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
2. 2 Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
3. 3 Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

By YOLANDA

Ingredients

• ✓ lemon zest
• butter
• shallot
• garlic
• bourbon
• parsley
• salt

Instructions

1. 1 Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
3. 3 Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
4. 4 Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

By halluciphen

Ingredients

• ✓ lemon zest
• olive oil
• coriander
• ginger
• black pepper
• salt
• cinnamon
• tuna steak

Instructions

1. 1 Whisk 2 tablespoons olive oil, lemon zest, coriander, ginger, pepper, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in hot oil until browned but still pink in the center, about 3 minutes on each side.

By AlliePeacock

Ingredients

• ✓ lemon zest
• sea scallop
• lemon
• sea salt
• black pepper
• olive oil
• butter

Instructions

1. 1 Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
2. 2 Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

By Stephanie Karek

Ingredients

• ✓ lemon zest
• lemon juice
• olive oil
• thyme
• garlic
• chicken breast
• salt
• pepper
• olive oil cooking spray

Instructions

1. 1 Combine lemon zest, lemon juice, oil, thyme, and garlic in a large bowl. Season chicken tenders with salt and black pepper; add to lemon mixture and toss to coat. Set aside to marinate, about 5 minutes.
2. 2 Coat a nonstick skillet with cooking spray; place over medium-high heat. Remove chicken tenders from marinade; shake off excess. Add chicken tenders to the skillet; cook until lightly browned and cooked through, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By BEE_QUEEN

Ingredients

• ✓ lemon zest
• honey
• garlic
• rosemary
• mustard
• black pepper
• leg of lamb
• sea salt

Instructions

1. 1 Mix honey, garlic, rosemary, mustard, lemon zest, and pepper together in a small bowl. Place lamb in a flat dish; rub mixture over lamb. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Transfer lamb onto a rack in a roasting pan and sprinkle with salt to taste.
3. 3 Bake in the preheated oven for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (50 degrees C). Let lamb rest for about 10 minutes before carving.

By JMASS

Ingredients

• ✓ lemon zest
• egg
• all-purpose flour
• salt
• baking powder
• bread crumb
• canola oil
• black truffle salt

Instructions

1. 1 Immerse 6 eggs in a large pot or heat-proof container of water with a sous vide cooker. Set temperature to 148.1 degrees F (64.5 degrees C); cook for 1 hour. Let eggs cool in a bowl of tepid water for 10 minutes.
2. 2 Turn on your kitchen faucet to very low. Crack each cooked egg carefully into your hand; let the white drip away under the water. Place yolks in a bowl.
3. 3 Combine flour, sea salt, and baking powder in a small bowl. Whisk the remaining egg in a second bowl. Spread bread crumbs onto a plate.
4. 4 Heat about 1 1/2 inches oil in a deep saucepan over medium heat to 360 degrees F (182 degrees C).
5. 5 Roll one yolk gently in flour mixture. Dip into beaten egg; let excess drip back into the bowl. Roll in the breadcrumbs. Place breaded yolk onto a plate. Repeat with remaining yolks.
6. 6 Lower yolks carefully into hot oil, in batches if necessary. Fry until lightly golden brown, about 30 seconds. Transfer to a paper-towel-lined plate to drain. Repeat frying and draining if necessary. Sprinkle lemon zest and truffle salt on top.

By Seattle Food Geek

Ingredients

• ✓ lemon zest
• lobster tail
• butter
• garlic
• salt
• black pepper
• parsley
• lemon

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 380 degrees F (195 degrees C).
2. 2 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells.
3. 3 Spread tail halves apart. Place tails in the air fryer basket with lobster meat facing up.
4. 4 Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is fragrant, about 30 seconds.
5. 5 Transfer 2 tablespoons of butter mixture to a small bowl; brush this onto lobster tails. Discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper.
6. 6 Cook in the preheated air fryer until lobster meat is opaque, 5 to 7 minutes.
7. 7 Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.

By Allrecipes Member

Ingredients

• ✓ lemon zest
• salmon filet
• olive oil
• garlic
• dill
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
2. 2 When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
3. 3 Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ lemon zest
• red potato
• carrot
• olive oil
• honey
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, oregano, salt, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
3. 3 Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

By Peggy Oliver

Ingredients

• ✓ lemon zest
• yogurt
• cucumber
• dill weed
• olive oil
• salt
• pepper
• rainbow trout fillet
• lemon pepper

Instructions

1. 1 In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
2. 2 Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
3. 3 Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

By Lorna

Ingredients

• ✓ lemon zest
• butter
• creme fraiche
• white wine
• cayenne pepper
• kosher salt
• sea scallop
• tarragon
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
2. 2 Whisk crème fraîche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until smooth; add scallops and toss to coat. Let sit until flavors begin to meld, about 5 minutes.
3. 3 Divide scallops between prepared gratin dishes; pour remaining crème fraîche sauce over top. Top with tarragon and Parmesan cheese; drizzle remaining 1 tablespoon butter over top.
4. 4 Bake in the preheated oven for 4 minutes. Increase oven setting to broil; continue cooking until scallops golden brown, slightly springy, and opaque, 2 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ lemon zest
• heavy cream
• kohlrabi
• kohlrabi leaf
• lemon juice
• salt
• black pepper
• white sugar
• parsley

Instructions

1. 1 Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
2. 2 Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.

By MichaR

Ingredients

• ✓ lemon zest
• brussels sprout
• parmesan cheese
• butter
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir together Parmesan cheese, butter, garlic powder, onion powder, salt, and pepper in a bowl. Scatter cheese mixture in an even layer in the center of a large nonstick rimmed baking sheet. Press Brussels sprouts, cut sides down, into cheese mixture in a single even layer about 3/4- to 1-inch apart.
3. 3 Bake in the preheated oven until Brussels sprouts are tender and cheese layer is golden brown and crisp, 16 to 18 minutes (the cheese will further crisp once removed from the oven). Let stand 5 minutes; gently separate Brussels sprouts to serve. Sprinkle with lemon zest, and serve hot. Recipe developed by Karen Rankin

By Bailey Fink

Ingredients

• ✓ lemon zest
• chicken
• butter
• garlic
• lemon
• thyme
• kosher salt
• kitchen twine
• aluminum foil

Instructions

1. 1 Preheat oven to 450 degrees F. Create a foil ring to support the chicken while it roasts. Cut a 4-foot piece of Reynolds Wrap® Aluminum Foil. Starting with a long end of your foil sheet, fold a 1.5-inch section over itself repeatedly to create a thick strip. Take the strip and form a ring that is slightly smaller than the size of the chicken. Line a roasting pan with foil. Place the ring inside the roasting pan. Set aside.
2. 2 Mix butter with garlic, lemon zest and thyme. By hand, carefully loosen the skin all the way around the chicken. Spread the butter between the meat and the skin. Cut lemon in half and put in cavity of chicken. Truss the chicken.
3. 3 Spread remaining butter on the outside skin of the chicken. Salt skin well with Kosher salt.
4. 4 Place the chicken breast side down on the ring in the lined roasting pan. Roast for 45-50 minutes or until cooked through.

By Reynolds KitchensR

Ingredients

• ✓ lemon zest
• olive oil
• zucchini
• red pepper flakes
• salt
• black pepper
• cayenne pepper
• cream cheese
• oregano

Instructions

1. 1 Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
2. 2 Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
3. 3 Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

By John Mitzewich

Ingredients

• ✓ lemon zest
• panko bread crumb
• parmesan cheese
• lemon pepper seasoning
• thyme
• parsley
• granulated garlic
• salmon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine panko, Parmesan, lemon-pepper seasoning, thyme, parsley, garlic, and lemon zest in a bowl.
3. 3 Place salmon onto the prepared baking sheet. Brush melted butter over top, then sprinkle with panko mixture.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.

By thedailygourmet

Ingredients

• ✓ lemon zest
• bread crumb
• sweet onion
• dill
• garlic
• olive oil
• salt
• pepper
• trout

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss bread crumbs with onion, dill, lemon zest, garlic, and 1/2 of the olive oil. Season with salt and pepper to taste. Press stuffing into trout, then brush with remaining olive oil; season with salt and pepper. Place trout onto the prepared baking sheet.
3. 3 Roast in the preheated oven until skin begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

By Jacqueline

Ingredients

• ✓ lemon zest
• shrimp
• egg
• bread crumb
• lemon
• seafood seasoning
• black pepper
• butter
• canola oil

Instructions

1. 1 Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
2. 2 Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
3. 3 Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

By Ellen Jane Burdin Donahue

Ingredients

• ✓ lemon zest
• chicken breast
• lemon
• garlic powder
• black pepper
• chicken broth
• lemon juice
• rotelle pasta
• heavy cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 ½ teaspoons garlic powder and ¾ teaspoon pepper.
3. 3 Bake in the preheated oven until juices run clear and chicken is no longer pink inside, about 40 minutes.
4. 4 Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.
5. 5 Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
6. 6 Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes.

By Lisa Ramos

Ingredients

• ✓ lemon zest
• all-purpose flour
• garlic salt
• black pepper
• pork tenderloin
• olive oil
• balsamic vinegar
• chicken broth
• caper

Instructions

1. 1 Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
2. 2 Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

By Marianne

Ingredients

• ✓ lemon zest
• panko bread crumb
• parsley
• dill
• chive
• olive oil
• salt
• black pepper
• halibut fillet

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a baking sheet with foil.
3. 3 Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
4. 4 Rinse halibut fillets and pat dry with a paper towel.
5. 5 Place halibut fillets onto the prepared baking sheet.
6. 6 Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
7. 7 Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

By Duncan

Ingredients

• ✓ lemon zest
• fingerling potato
• garlic
• parmesan cheese
• salt
• black pepper
• olive oil
• butter
• parsley

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
3. 3 Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move the skillet to the preheated oven.
4. 4 Roast in the preheated oven until soft, 15 to 20 minutes, tossing halfway through. Remove from oven and top with parsley.

By France Cevallos