All I got was this shot of Knox’s plate, which only has the salmon- but this was so easy and so good I had to share ( and to remember to make it again!)
Since returning to work after maternity leave, we’ve gotten back to meal planning. It was getting pretty bad, us picking up food here and there from the store, with no recipe in mind every other day and yet we never had anything to eat… or making pasta and jar sauce more often then I’d like to admit… pizza frozen or delivered 1-2x per week as well. We missed eating GOOD food, but I knew we’d have to batten down and invest in meal planning again. It’s only been a couple weeks, but we’ve been eating so so well. I choose 3-4 easy weeknight meals ( one pan deals, fish, crockpot that cooks while we work etc.) and 2 recipes for the weekend when we have a bit more time and ambition. I typically try to find recipes around items we may already have at home, then make my grocery list. I shop on my lunch break from work and put everything away at home, so after work, I don’t have to try to carry a toddler ( is he still a toddler..?), the baby in the car seat carrier, my bags and theirs AND groceries- because let me tell you, it’s NUTS.
Ok, so back to the fish- Knox LOVES fish- any kind any way; which is funny because we almost never make it. I know, terrible- but it’s hard to easily and affordably get good seafood in the Midwest, and I’m not a huge fan to begin with- whew confession over again . But fish is really good for all of us and especially for me, nursing momma, and Knox- growing boy. This kid loves to eat, thank God, he’s truly ours!! He eats halibut, salmon, spinach salad, quinoa and broccoli, spaghetti squash pasta, peas and cucumbers are his favorite veggies, and all meat from chicken to beef to pork to fish and eggs- with gusto. Fish cooks FAST, and is easy to prepare, and this recipe, with it’s bold flavors is perfect for fish skeptics like myself. So no excuses- make it, eat it, love it!
adapted from bobbi’s kozy kitchen
- 1 lemon, thinly sliced
- 1/2 lemon, juiced
- 2 tablespoons plain yogurt
- 2 tablespoons Dijon mustard
- 1 teaspoon dried dill
- Kosher salt
- Freshly ground black pepper
- 1 pound salmon filet
- 1 pound broccolini, ends trimmed
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Preheat the oven to 450 degrees F.
- place parchment paper in large rimmed baking sheet
- Spread the lemon slices out on the pan.
- In a small bowl, mix the lemon juice, yogurt and Dijon mustard together. Season with salt and pepper and dill.
- Place the salmon on the sheet pan and season with salt and pepper. Spread sauce on evenly.
- In a large bowl, toss the broccolini and garlic with the olive oil, season with salt and pepper. Scatter the on the baking sheet. Season with more salt and pepper if desired.
- Bake for 15-20 minutes or until desired doneness, checking the cook time at the 10-12 minute mark.
- Remove from the oven and serve!