Just want to thank everyone who has provided their healthy smoothie recipes! They all sound so “healthy and delicious!” (hehe) If you are reading this and still want to contribute a recipe, check out the details for the Magic Bullet Giveaway Contest!!
My day flew by yesterday! That is always refreshing on a Monday right!?? I started the morning off right with more Kashi Mountain Medley cereal and packed leftover paella for lunch. If you haven’t yet tried this recipe…what are you waiting for!!???
When I got home from work, the hubby and I set out to make dinner. On the menu? Asiago Baked Salmon from Jessica at How Sweet It Is. Since we didn’t feel like spending money on Asiago cheese, we substituted fresh parmesan that was already in our fridge. The result? An amazingly tasty salmon fillet! We were both really impressed with the combination of flavors in the sauce. So simple and yet, so delightful!!
The only trouble we ran in to was finding the right side dish. I made a large salad for the both of us but the sweet potato we planned to bake went BAD! It looked like it had hives…so we tossed it.
With no other ideas, Brandon cooked up some whole wheat egg noodles. His intentions were good until he drowns them in olive oil and they were literally inedible. Ick! SO, we settled on salmon and salad. Do you ever struggle with side dishes?? Can anyone recommend a tasty rice or sweet potato side dish?
Glazed Parmesan Salmon
Adapted from How Sweet It Is
- ~10 oz Wild Alaskan Salmon
- 1/4 cup plain non-fat yogurt
- 1 1/2 tsp dried parsley
- 3 T freshly grated Parmesan cheese
- 1 clove minced garlic
- salt and pepper, to taste
Preheat oven to 400 degrees. Lightly sprinkle salmon fillet with salt and pepper, just a couple dashes. In a small bowl, mix together yogurt, parsley, Parmesan, and garlic. Spread evenly over salmon and place in baking dish coated with cooking spray. Bake for ~15 minutes.
Nutritional Profile (per salmon fillet): 210 calories, 9.5 g fat (2.3 g sat, 3.1 g poly, 3.1 g mono), 72 mg cholesterol, 213 mg sodium, 658 mg potassium, 2.1 g carbohydrate, 27 g proteinPrint