What’s for Dinner?

Oven baked Salmon and sautéed asparagus.

The food choices we make can have important impacts both on our health and on the planet.

Last week, I didn’t cook everyday as I always do. We ordered pizza and other junkies. We ate a lot of carbs, and we kept craving more carbs, and more.

I had to stop, I am the one responsible for my kids health and well-being. Yes, if I ask my kids what do you like to eat, the response will be pizza, chicken nuggets, fries, Mac and cheese, and all the other yummy sweets.

As a parent, I need to take control of how much and what type of food to eat.

Something healthy that my kids like to eat is salmon.

Research shows that eating seafood at least twice a week helps maintain a healthy heart and reduces the risk of cardiovascular diseases. Salmon is rich in Omega 3 oil. Salmon is a great source of protein, healthy fats, and various essential vitamins and minerals.

Here’s a 10 min prep salmon recipe:

Ingredients:

2 lemons, thinly sliced

Salmon fillet (about 1 lb.)

Salt

Freshly ground black pepper

3 tbsp. Olive oil

3 cloves garlic, minced

1 tsp. chopped thyme leaves

Chopped fresh parsley

Dill weed for garnish

Directions:

• Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper and grease with olive oil. To the center of the parchment paper, lay lemon slices in an even layer.

• Season both sides of the salmon with salt and pepper and place on top of lemon slices.

• In a small bowl, whisk together olive oil, garlic, thyme, and parsley. Pour over salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened. I overcooked the salmon this time, I left it in the oven for more than 25 min!

Garnish with parsley or dill weed before serving.

Serve with sautéed asparagus. I added macédoine salad.

Tips:

Tricks to rid salmon of that white stuff: First, brine the raw fish (5 tablespoons of table salt dissolved in 2 quarts of water) for 15 minutes. This will not only reduce the presence of albumin but also season the flesh and help prevent it from drying out as it cooks. Second, swab the puncture site with a paper towel before continuing to cook the fish. https://www.cooksillustrated.com/articles/3158-two-tricks-to-rid-salmon-of-that-white-stuff