It’s no surprise I’m a foodie, but…don’t judge me, please?
I already have my menu planned for next week.
Maybe it’s because of the spring weather and lighter fare are heading “in”, or because I’ve crossed paths with a few new blogs lately. Or maybe it’s because next week will be the first week in over 18 months that I will be home every night of the week during dinner time! (Students, I love you…but I love dinner, too).
I think my over-zealous meal planning has a bit to do with all of the above. Plus, I feel like I’ve been hitting the recipe jackpot lately…and I love it!
I don’t normally micromanage my diet much, but rather, make good choices most of the time.
But yesterday and National RD Day had me thinking about what I had to eat for the day. Breakfast was a skim latte and a Cinnamon Apple Quinoa Parfait made with Greek yogurt (recipe coming!), lunch was Black Bean and Rice Stuffed Peppers and a Greek yogurt, and dinner was Tempeh and Broccolini Stir-Fry (recipe coming!). My snacks were a banana in the morning and an apple in the afternoon. When I got home from work, I went out for a 3 mile run in the 78 degree (!!), sunny weather. And after dinner, Mr. Prevention wanted to go get soft serve…so we walked — 2.25 miles each way.
Six fruits and veggies, all whole grains, vegetarian, and 7 1/2 miles of running/walking. Not too shabby!
Like I said, I’ve been hitting the recipe jackpot and loving what I eat is so important to me. I wouldn’t eat healthy if I didn’t love the way it tastes. And healthy doesn’t have to be time-consuming…in fact, recipes like this can’t get much easier.
This recipe is caprese-meets-salmon in one tidy foil packet. No clean-up, no dishes…just toss the mess (amen). The ingredients are simple and wholesome, and you can pair this salmon with just about anything. I opted for potatoes on this particular night, but I think any veggie or salad would go great. I’ve tried several fish-baked-in-foil recipes and they are yet to disappoint.
If you happen to not care for salmon, I think this dish would work well with chicken, too. Just be sure to check the center of the meat to ensure it’s cooked through before serving.
Foil Baked Basil Pesto Salmon slightly adapted from The Imitation Chef and Kalyn’s Kitchen, original from Mark Bittman’s Quick and Easy Recipes from The New York Times
2 (6 oz) salmon fillets
2 Tbsp prepared basil pesto
1 Roma tomatoes, sliced
salt and pepper, to taste
Preheat oven to 450 F.
Tear two large sheets of aluminum foil and spray each with cooking spray; place salmon on top. Spread 1 tablespoon basil pesto on each piece and lay sliced tomatoes on top. Season with salt and pepper to taste.
Fold over sides and double the seams and ends so it is sealed completely. Bake for 15 minutes. Remove from oven, open carefully, and serve immediately.
Yield: 2 servings.
Nutrition Information (per serving): 375 calories; 21 g. fat; 105 mg. cholesterol; 265 mg. sodium; 5 g. carbohydrate; 1 g. fiber; 36.5 g. protein
Result: It doesn’t get much faster or easier than this. And flavor? This recipe has that, too. I love new ways to prepare salmon and the fact that there’s no dishes is a major plus. I do think these could even go on the grill over indirect heat or under several layers of foil over the grates to avoid burning. Two thumbs up from the both of us for this salmon-meets-caprese meal for two!
Clinic then giving my last final for the quarter!
P.S. Thanks for all your votes!