It seems like every blog I read these days has another fabulous recipe for a cookie. Not that there is anything wrong with cookies, but for someone who is not much into sweets I am looking forward to the end of all the cookie madness.
This recipe might be a stretch in the holiday food category, but there is some shades of red and green. It happens to be the healthy side of the red and the green and that makes me feel good about eating it.
Less is more. I truly think that sometimes it’s the key to keeping my sanity in check. I can spend hours thinking about the next recipe to share with you. Sometimes simply overlooking the easy dishes I make on a regular basis. I can spend hours creating and developing the next dish only to realize that I don’t have to go crazy. I can simply share easy meals and make more of an impact in helping you eat healthier and spend less time cooking.
This is one of those dishes.
Salmon is a real simple fish to prepare. It’s versatile, delicious and extremely good for you. You’re going to love this no brainer version. The Cucumber Avocado Salsa is an excellent fresh side dish that completes this meal and makes it a full dinner. The awesome part is you won’t feel bad about eating all the cookies afterwards.
- 2 Wild Alaskan Salmon portions
- 2 tsp organic honey dijon mustard
- salt to taste
- 1 english cucumber, small dice
- 2 small tomatoes, small dice
- ¼ red onion, small dice
- ½ avocado, small dice
- 1 tbsp fresh parsley, finely chopped
- salt to taste
- 2 tbsp olive oil
- Preheat oven to 375 degrees. Season salmon with salt and brush with mustard. Bake for 10 min and then switch to broil and cook another 5 min. (watch the salmon so it doesn't burn)
- Meanwhile, combine the rest of the ingredients in a small bowl, season and set aside.
- Serve salmon topped with cucumber salsa.