ROANOKE – Liberty University's Dining Services shows how they protect students with food allergies and sensitivities. See some of their best practices to keep students safe-- plus, they're sharing some tasty recipes.
Dijon Dill Roasted SalmonÂ
4 Each 6 oz Fresh Salmon Filets SkinnedÂ
½ tsp Kosher SaltÂ
½ tsp Coarse Grind Black Pepper
1 tsp Chopped Garlic
½ tsp Olive OilÂ
2 Tbl Stone Ground MustardÂ
1 Tbl Dried DillÂ
1 Tbl HoneyÂ
 Method:  Â
Rub olive oil on a small sheet pan and place the salmon filets on top. Â Season with salt and pepper. Mix garlic, olive oil, mustard, dill, and honey together. Â Spread the mixture evenly on top of all 4 pieces of salmon. Â Bake at 375 for 15-20 minutes or until an internal temperature of 145 degrees. Â
Herb Roasted Fingerling Potatoes
3 Pounds Fingerling Potatoes washed and driedÂ
2 oz Olive OilÂ
½ Tsp Kosher Salt
½ Tsp Coarse Black PepperÂ
1 Tbl Fresh Thyme ChoppedÂ
Method:Â
Toss all ingredients together and roast on a small sheet pan at 375 for 20-25 minutes. Â
Yellow Squash, Peppers, and Peas Sauté
1 ÂĽ oz olive oilÂ
1 tsp chopped garlic
8 oz Diced Yellow Squash
8 oz Diced Red Peppers
10 oz Frozen Green Peas (thawed and drained)
1 tsp Kosher SaltÂ
1 tsp Coarse Black Pepper
Method:Â
Heat oil then add chopped garlic and cook for 3 minutes, add diced red peppers, and peas and finish cooking. Â Season with salt and pepper to taste. Â