In keeping up with the theme of eating healthy (I do have a wedding to attend next week), I decided to make some salmon for dinner and utilized the leftover cauliflower sauce I had made. I love having my significant other help out in the kitchen even though he is mostly clueless as to what to do; however, give him some direction and he is good to go! One of these days, I will have dinner on my plate made solely by him! That is what I am hoping for anyway. A woman can dream, right? Back to the salmon! I do not think it can get much easier than this! Just be sure to watch your salmon because the size of it will determine how long you need to cook it for. Serve this on a bed of rice with some veggies on the side and you are good to go! I just had my salmon with the cauliflower sauce and some fried Brussels sprouts! Hey, I had to cheat somewhere! I wanted to try out a new way of cooking Brussels sprouts. Happy cooking!
Yields: 2 servings
Ingredients:
2 (6 oz.) salmon fillets
2 cloves garlic, minced
2 tbsp. olive oil
1 tbsp. melted butter
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. lemon juice
1 tsp. dried thyme
couple dashes of onion powder, optional
Directions:
1. In a small bowl, prepare marinade by mixing garlic, olive oil, melted butter, basil, salt, pepper, lemon juice, thyme, and onion powder.
Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for 30 minutes, turning once halfway through.
2. Preheat oven to 375 degrees F after you flip the salmon.
3. Cover the top of the glass baking dish with foil and bake in the preheated oven for 35 to 45 minutes, until easily flaked with a fork. (35 minutes was enough for me.)
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