Managing healthy eating and a busy lifestyle is possible with advance planning! I am not one to meal prep the same meal for 5 days straight, but I do plan the week’s meals ahead. This allows me to spend more of my valuable time with my family since I only have to go to the grocery store once a week. Tonight’s dinner was prepped earlier in the day with directions for my husband to cook the salmon while I was at the gym. I got to come home from a killer CrossFit workout and enjoy a protein and veggie packed dinner waiting for me! Even better? Leftovers are ready to go for tomorrow’s lunches! This recipe makes enough deliciousness for four large salads.
This one isn’t only delicious for adults. Check out my 5 year old’s plate that she inhaled! She’s not a lettuce fan, so we improvised.
4 serving sized pieces of salmon – 5 oz. each
1 clove garlic – minced super fine
1/2 tsp. thyme
Salad Fixings (I divided the following among 4 salads: 3 hearts of romaine, 1 pt. grape tomatoes, 1 English cucumber, 1/4 thinly sliced onion)
1 Tbsp. red wine vinegar
2 Tbs. olive oil
Salt & Pepper to taste
Preheat oven to 425 degrees. Line a baking pan with foil and place the salmon with skin side down on it. Squeeze the juice of half of the lemon on the fish. Sprinkle with thyme, salt & pepper to your liking, and half of the garlic. Cook for 13 minutes or until salmon flakes with a fork. While the salmon is cooking, prepare the salad veggies according to your taste on 4 plates and refrigerate until ready to serve. In a small mixing bowl, whisk together the remaining 1/2 lemon’s juice, olive oil, vinegar, garlic, salt, and pepper. When the salmon is cooked through, dress the salads with the vinaigrette and top with salmon. If saving portions for later, dress when ready to eat.
This is such a refreshing meal that will leave you completely satisfied! It is so nutrient dense that you will know you are treating your body right as you nosh on this tasty meal! My local supermarket has bagged “power greens”. It’s a mix of spinach, baby bok choy, and baby red & green chard. If you cannot find this are your store, you can substitute baby spinach and it will be just as tasty!
Well hello there chilly weather. I haven’t missed you one bit! I miss my flip flops already, but I’m excited to get the oven back in comission! Salmon was on sale at the supermarket, so I decided to try playing around a bit with some new flavors. I hope you enjoy this as much as we did!
It is hard to cook paleo while camping… kind of ironic since that’s all the cavemen did! Who doesn’t want hotdogs and s’mores?!? This foil packet salmon is so satisfying and easy that I bet any caveman would turn in those calorie laden meals for this one!
I made the packets before heading out to camp. As soon as we got there, I got a fire going nice and hot to create embers and then used them to cook the packet.
1 pound salmon filet
Drizzle of olive oil
1 lemon cut into thin slices
1 bunch parsley
Salt & pepper
1/4 cup white wine
1. Before heading out on your trip, assemble the packet. Drizzle olive oil on a sheet of heavy duty aluminum foil. Lay out half the lemon slices and top with half the parsley. Place the salmon on the parsley, and season with salt and pepper. Cover with the remainder of the parsley and lemons, pour wine over, and form a tightly sealed packet. Keep it in the cooler until ready to cook.
2. Upon getting to your campsite, make a hot fire to create embers. Place packet directly on embers and cook for 8 minutes on each side.
3. Carefully remove the packet and let cool for a minute until opening. Be careful of the steam!
As the weather gets warmer, I am more inclined to get out of the kitchen when cooking. Salmon is one of my fiance’s favorite foods, so I when it is on sale at our local supermarket, I jump on it!
If you don’t have a grill, this could also be done on the stovetop. Cook times are about the same, just make sure that you use a non-stick skillet with a mist of olive oil.
2 Pieces of Salmon Filet
1/2 cup Teriyaki Sauce
2 Garlic Cloves – Minced
1 tsp. Seasame Seeds
1/2 tsp. Red Pepper Flakes
1 tsp. Grated Ginger
1 Head of Broccoli – washed and cut into bite size pieces
1 Can Sliced Water Chestnuts – drained and rised
1. In a small bowl, create the marinade by wisking together teriyaki, garlic, seasame seeds, red pepper flakes, and ginger. Pour the marinade in a ziplock bag with the salmon and refrigerate for at least an hour.
2. Preheat the grill to medium high heat. Spray cooking spray on the grates so that the salmon does not stick. Remove salmon from the marinade (SAVE THE MARINADE) and grill for 4 minutes on each side.
3. While the salmon is cooking, in a wok over high heat, stir together the remaining marinade with the broccoli and water chestnuts. Cook until broccoli is tender.
4. Plate the stir fry veggies with the grilled salmon on top and enjoy!