Finally! Hello, Friday 🙂
It’s going to be rainy and chilly for the next couple of days, and I’m kind of happy about it. I need to ground myself and finish a lot before packing and flying to Hawaii on Monday morning. Before I head to the gym for a class, I wanted to share a healthy and delicious dinner I make weekly. It takes about thirty minutes, and it makes for the best leftovers (when cooking for one!) You can switch the veggies and protein source up, too!
I usually prepare meals like this after gym sessions. I’ll stop at the grocery store on the way home and pick up vegetables, protein, and a bottle of water to chug!
For this meal, I went with brussels sprouts, carrots, and green onions. If you haven’t baked green onions yet, you’re missing out!
For my protein source, I chose salmon! I bought a fillet that would last for two dinners.
I seasoned the vegetables with olive oil, black pepper, sea salt, garlic powder, onion powder, Italian seasoning, and a little drizzle of honey.
I massaged the salmon with honey, lime juice, and low sodium soy sauce. I sprinkled the top with garlic powder, onion powder, black pepper, and Italian seasoning.
I put the vegetables in the oven first and let them back at 375 for fifteen minutes.
Once the vegetables were starting to brown, I added the salmon to the oven with the vegetables and cooked for about seventeen minutes. If the center of the salmon is bouncy, it’s ready! You never want to overcook salmon, or it’s dry and chewy.
When your brussels sprouts are crispy on the outside and soft in the middle, you know you did it right! 🙂 I could eat these all day!
And don’t get me started on how much I love roasted carrots!
This meal is so healthy and quick to make! I hope it helps you when you’re trying to plan your next meal!:)
Well, I hope you enjoyed this quick and easy recipe post! I’m off to the gym for a boot camp class! I know it’ll be a struggle!
Questions for you!
- What is your favorite healthy protein to bake?
- What are your favorite baked vegetables?