Many of us struggle with poor food choices during the work week. If this sounds like you, practice some meal planning in advance. No this does not mean "batch cooking" or planning every single solitary meal and snack. Instead, allow yourself to have the ingredients for at least three home cooked meals for the week. This will set you up for success, eliminate stress for finding healthy choices, and reduces quick-fix drive thru temptation. This salmon recipe is quick and feeds the family in no time.
1 pound new potatoes (about 12)
5 tablespoons olive oil
4, 6-ounce pieces boneless, skinless salmon
Salt and black pepper
1 small clove garlic, minced
Juice of 1 lemon
1/3 cup chopped fresh dill
1 large handful baby greens
Steam the potatoes in 1/2 inch of water until tender, 16 to 18 minutes; drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side. Break into large chunks.
Combine minced garlic with the lemon juice and the remaining 4 tablespoons of oil in a small bowl. Season with 1/4 teaspoon each salt and pepper. Stir in the dill.
Toss the baby greens and potatoes with half the dressing. Divide the salad among 4 plates and top with the salmon. Drizzle with the remaining dressing.
Tip: Pair this meal with some antioxidant-rich iced green tea!
Thanks to Real Simple Magazine for the inspiration.