A Recipe for: Mediterranean Herb Salmon and Veggies



Starting off your year dedicated to your own mental and physical health is one the best decisions you will make this decade. And as promised, I am providing a recipe worthy of your journey and taste buds.


I have no interest in boring you with three pages of what I do in my pastime that inspired this meal. No one cares. Plus, the only thing that inspired me was how much time I didn’t want to spend in the kitchen. So this meal is super easy and super quick, taking only 25 minutes to prepare! To make things easier on all of us, I shopped at the local Aldi. The food is an excellent quality at a cheap price (because eating healthy does not have to break the bank.)


Here’s what you will need:

  • 1 lb of Mediterranean Herb Atlantic Salmon (pre-seasoned) OR

  • 1 lb or salmon and your favorite seasoning

  • 1 lb of asparagus

  • 1 - 10 oz bag of frozen riced broccoli and cauliflower in cheese sauce

  • 1 tbsp of extra virgin olive oil

  • 3 tsp of minced garlic

*This recipe serves 2.


How to prepare:

  1. Preheat the oven to 375 degrees. Place thawed salmon in an oven safe dish, and into the oven for 25 minutes.

  2. In a pan, heat one tablespoon of extra virgin olive oil over medium heat.

  3. Cut the stems off of the asparagus at the spot where the white begins to turn green. Discard white stems.

  4. Rinse and place the trimmed asparagus in the pan.

  5. Add 3 tbsp of minced garlic to the asparagus. Cover and cook for 7 to 10 minutes. Stir occasionally.

  6. Finally, place the bag of riced broccoli and cauliflower in the microwave for 4½ to 5 minutes.

*Complete steps 2 through 6 while the salmon is cooking to complete the meal in 25 minutes.*


And there you have it! A simple, healthy, and super delicious meal in less than half an hour that will leave you wanting more. Feel free to make it as many times as you can handle. Salmon is super healthy, full of healthy fats, and of course, super tasty.

 

By: Better Me by Dr. B

Editor: Ariel Thompson

Medical Reviewer: Dr. Tiffany Bell D.O.

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