Monday, May 30

Healthy Salmon Dinner

Because I've been eating way too many chocolate covered almonds.  We received a bag of them as a part of a gift basket, a 1.5 kg bag of chocolate covered almonds.  Were we looking too thin?  That won't be a problem now...oh, my stomach is mad at me for eating so many.
So I hefted myself off the couch and out of my chocolate almond stupor to whip up a healthy dinner and get back on my stomachs good side.  I decided on fish steamed with lemon and thyme, brown rice and a tomato and avocado salad.  Healthy and simple.  And not chocolate covered, thank goodness.

Lemon and Thyme Salmon

2 salmon fillets
a lemon (slice thinly)
salt and pepper
olive oil

  • preheat oven to 375F
  • hopefully the skin has been removed from your salmon fillets but if it hasn't now's the time to do it. After you've removed the skin cut the filets in two so in total you have four pieces.
  • cut four 7" by 7" pieces of tin foil.  Place one salmon fillet on each piece.  Season the salmon with salt and pepper then place one or two sprigs of thyme and lemon slices on each fillet. Drizzle on some olive oil and lemon juice (from the leftover lemon pieces).

  • Fold the tinfoil edges together and crumple them so it's loosely sealed into a package.  Place your four little foil packages onto a baking sheet and put that in the oven.  Bake for 20 minutes, careful not to overcook!  Remove from the oven and serve.

Lemon Sage Mayonaise

4 tbs mayonaise
juice from 1 lemon
finely sliced sage
  • mix all the ingredients together.  That's all.

Tomato and Avocado Salad

2 tomatoes
10 cherry tomatoes
1 avocado
balsamic vinegar
  • chop the avocado and tomatoes (just halving the cherry tomatoes) into largish pieces and mix with 2 tbs of balsamic vinegar and 1 tbs of thyme.  Salt and pepper to taste.

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