Make this while the peaches are still in season!
I made this when my mother-in-law was in town, and we all really enjoyed it together for dinner. Even better, we reheated the leftovers the next day for lunch and plated it on top of some spring mix lettuce, goat cheese and vinaigrette. This is a perfect example of how to make meal prep fit in your schedule. By making this salmon, it takes no more time to make enough for the next day's lunch.
Ingredients
2lbs salmon fillet
Lemon juice (~4 tbsp or to your liking)
Salt & pepper to taste
3 tbsp unsalted butter
1 large sweet potato (cut in rounds, kind of like thick chips)
Coconut oil cooking spray
1 tbsp olive oil
1-2 garlic cloves (minced)
3 cups broccoli and/or cauliflower florets
1 large fresh peach (peeled and diced)
Fresh basil to taste
1 tbsp honey
Directions
Rinse off and pat dry the salmon.
On a baking sheet, squirt lemon juice, sprinkle salt and pepper, and evenly distribute the butter all over the salmon.
Bake salmon at 400 degrees for 15-20 minutes depending on how done you want your fish. I prefer mine completely cooked; so I did the full 20 minutes.
On a separate baking sheet, spray cooking spray, lay out the sweet potatoes and spray cooking spray on top.
Sprinkle a little salt on the sweet potatoes and place in the oven when there's about 10-12 minutes left for the salmon to cook.
Meanwhile, sauté the broccoli and/or cauliflower in olive oil over medium heat. Cook to your liking.
Once the salmon is cooked, immediately top with peach and its juices, fresh basil and honey.
Plate your food and enjoy!
*Note: This salmon is enough to serve 6-8 people. Three of us ate this for dinner, and the leftovers were eaten the next day on top of a salad. If you want this to serve 6 people for dinner, you should double the vegetables.
Nutrition Facts (4oz salmon w/ 1/6 of the toppings, 1/3 sweet potato, 1/3 broccoli/cauliflower)
Calories: 423 Carbs: 22g Fat: 25g Protein: 29g
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