Now that I’m back on Eastern Standard Time (brutal), the week is cranking along. Monday I was exhausted but that evening, Gina and I successfully finished episode 5 of the podcast!!!! We were nearly ready to go back to the drawing board, but…perseverance has paid off. We literally sighed with relief.
On Tuesday, I had an early morning meeting so I left work a bit early to go pick-up the girls. I walked into Shea’s classroom and she completely melted down. She wanted to stay for the “craft”. She stays for after school just one day each week (Tuesdays) and she LOVES it, so I headed home for a workout before Mark returned in an hour to pick-up the kids.
I felt so rejected, I was sure to get extra snuggles that night. My kids officially love school more than me! On Monday, Piper could barely break away from music class with her “noise sticks” to come take her medicine (bronchitis…again). I couldn’t even get a kiss and hug goodbye. Chopped liver, I tell ya.
We stayed up a bit late last night watching our beloved Illini BEAT #9 Michigan State. HECK YES! Even as a Michigander, I remain loyal to my Illini and they’re making a run here mid-season. It has been enjoyable to watch and I hope they can keep their groove!
The kids have been very active with me in the kitchen lately and I feel like we’ve been doing lots of one pot delights and more pasta than usual. Quick and easy comfort food to the max! Those meals are always a win in my house.
Wishing for something on the lighter side, I offer up this Rosemary-Walnut Crusted Salmon. It has a honey mustard and lemon base with flavorful and crunchy walnut crust. It’s the perfect quick and easy fish recipe that can be used on your fish of preference.
- 1½ Tbsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp lemon zest
- 2 tsp lemon juice
- 2 tsp chopped fresh rosemary
- 1 tsp honey
- ½ tsp salt
- ¼ tsp crushed red pepper
- ⅓ cup panko breadcrumbs
- ¼ cup finely chopped walnuts
- 2 tsp extra-virgin olive oil
- 4 (6 oz) skin-on salmon fillet, fresh or frozen (thawed)
- Olive oil cooking spray
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a small bowl, combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper; whisk to combine.
- In a shallow bowl, combine panko, walnuts, and oil with a fork until well-combined.
- Spread the mustard mixture over the flesh side and gently dunk into the panko mixture, pressing to adhere. Place on the baking sheet panko sides up and lightly mist with cooking spray.
- Bake for 10-12 minutes, depending on thickness. Serve immediately.