After a long day of basking in the glorious sun of Thursday (finally sunny!), going for a short run, and —— my new lifting workout, I was ready for a delicious dinner loaded with muscle promoting dinner.
Rewind to my thought process for choosing this meal.
I’m hungry, I’m a tad bit sore, I’m trying to save a little money, I’m lounging in my swim suit. I’m not even thinking about leaving the house. I want something fast, tasty, and healthy. That brings me to the list of ingredients that are harbored in my fridge, freezer, and pantry.
Throw in a quick Google search and we’ve got a winner…
Fast forward to the recipe and let’s get started!
Baked Salmon with Dill & Parsley Dressing
- 1 lbs wild caught salmon
- 1/4 tsp salt and pepper
- 1/2 cup nonfat plain Greek yogurt
- 2 tbsp fresh parsley, finely diced
- 2 tbsp fresh dill, finely diced
- 2 tbsp Dijon mustard
- 1-2 tbsp white onion, diced into small cubes
- 2 tsp lemon juice
- 1/4 tsp salt
- pepper to taste
Preheat oven to 350 degrees. Line the bottom of a pan with aluminum foil or parchment paper.
Rinse salmon and place skin-side down on the lined pan. Sprinkle with olive oil, salt, and pepper.
In a small bowl mix together remaining ingredients. Cover and place in refrigerator until salmon is done baking.
Bake, uncovered, 10-15 minutes (depending on thickness of salmon patties- mine were thick so they stayed in longer).
Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the dill and parsley dressing.
And don’t forget to enjoy every last morsel of flavor. Plate licking is acceptable. Not that I did that or anything.
Now I realize this may not be what is in everyone’s fridge, freezer, or pantry, so I have some suggestions, or ideas for making this recipe your own.
Replace the salmon with baked, boiled, or pan fried chicken, turkey, pork, tofu, squash, etc. Even veggies.
Replace the dill and parsley dressing with anything really, fresh herbs would be great: Mint and cilantro would be great. Paprika and cilantro. Dill and capers. Green onions and red onions. Chives and ….. you get the idea.
HAPPY FRIDAY!
How would you change this recipe to make it your own?
Fridge, freezer, or pantry? Which do you go for first?
Hi everyone, I'm Lori and this is my blog What Runs Lori.
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