I had my glucose challenge test this past week and whew, I passed. As well-equipped as I am to take on such a challenge, of course I prefer to not add that complication and risk to my pregnancy and my baby. With my glucose level, my hemoglobin was checked and not too surprisingly, it was just a bit low – nothing terribly uncommon in pregnancy.
While I supplement daily with my prenatal, magnesium, and vitamin D, I may need to add iron to my list. My intake of iron-rich meats has been sub-optimal as most of them simply don’t sound good to me. And while salmon has some iron, it doesn’t top the charts.
I was secretly hoping basil would fall into the iron-rich “leafy greens”…but it doesn’t. Because as far as pesto goes, I want to eat alllllllllllll of the pesto.
And soft serve.
And honey wheat pretzels.
And nothing high in iron. Mostly carbs, as you can see.
And while I will make a concentrated effort to incorporate a few more meals consisting of burgers on the grill (twist my arm!), I’m not giving up my seafood. We’re much bigger fans of that “from sea” than “from land” – always have been and probably always will be.
But as summer’s best green beans and grape tomatoes are upon us, and if you’re blessed enough to have bountiful basil grow, this recipe is perfect for this time of year. You can even throw these packets on the grill and enjoy the easy clean-up without heating up the house. Great, simple flavors with lots of good-for-you stuff. A bit of iron, too 😉
- 4 (6 oz) salmon fillets
- 1¼ lbs fresh green beans (haricot vert, or French), ends trimmed*
- 3 tsp olive oil
- ¼ tsp salt, divided
- freshly ground black pepper, to taste
- 6 Tbsp prepared pesto
- 1 pint grape or cherry tomatoes, halved
- Preheat oven to 400 degrees F. Cut four pieces of aluminum foil into 20-inch lengths.
- Toss green beans with 2 teaspoons olive oil and season with ¼ teaspoon salt and pepper to taste. Divide green beans into 4 servings and layer in center of each piece of foil. Layer salmon over green beans and then spread 1½ tablespoon pesto over the surface of each filet.
- Toss tomatoes with remaining 1 teaspoon olive oil and season with remaining ¼ teaspoon salt. Top each salmon filet with tomatoes.
- Fold up sides of foil in and roll and crimp edges to loosely seal; place onto a baking sheet and bake for 20-28 minutes or until salmon is cooked through. Serve hot.
Weekly Menu: June 12th – 16th
- Sunday: Seafood Spaghetti
- Monday: homemade pizza on the grill
- Tuesday: Chicken Saltimbocca Sandwiches w/ asparagus
- Wednesday: leftovers
- Thursday: enchiladas verde with carnitas from the freezer