It’s Halloween?! How the heck did Halloween get here so fast?! I say this every single year. In the four years Dan and I have been together, we’ve never carved pumpkins. We say, “Let’s not forget to carve pumpkins this year!” and then we always forget. In Sept we’ll start talking about what to dress up as and say, “Let’s go out this year with great costumes!” and then we never do. We’ve dressed up together only once and that was super last minute throw together costumes (literally an hour before we were headed to a party). We do a lot of things well together, Halloween is just not one of them. Oh well.Anyway, we’re also saving our pennies for a big birthday weekend in Vegas next week, so we’ve been eating simple yet delicious meals at home and clearing out our freezer. Last night, I whipped up a super simple baked salmon dish. Salmon steaks, olive oil, lemon, and dill. über easy. über delicious. über healthy.
I whisked together 1 tablespoon of fresh squeezed lemon juice with one tablespoon of olive oil, drizzled over these salmon steaks, and topped them with fresh dill. I let these guys marinade in the oil and juice for about an hour before cooking. Week nights while Dan’s at the gym, I prep dinner when I get home, and then when I get the text that he’s done with his workout, I start cooking so dinner is ready when he gets home. This particular night, I had gotten home early and had plenty of time. 20 minutes of marinading work have been plenty, too.For an equally healthy side, asparagus. Cleaned and trimmed with a drizzle of olive oil,
and then plenty of fresh ground pepper…
and then a good mix.
Then a little more pepper and a some kosher salt.
Happy Fiesta Friday, Everyone!
Lemon Dill Salmon and Pepper Asparagus
- 2 salmon steaks
- 1 tablespoon of fresh lemon juice
- 1 1/2 tablespoons of olive oil
- 1 tablespoon of fresh dill
- 2 teaspoons of fresh ground pepper
- 1 teaspoon of salt
Place salmon steaks in a small baking dish. Whisk together the lemon juice and olive oil and then our over salmon. Add dill on top of salmon and sprinkle with a pinch of salt. Let marinade for 20 min – 1 hour.
Pre-heat oven to 425°. Clean and trim asparagus and place in baking dish. Drizzle 1/2 tablespoon of olive oil over asparagus, 1/2 teaspoon of salt and grind 1 teaspoon of black pepper over asparagus. Mix well and then grind other teaspoon of pepper over asparagus and other 1/2 teaspoon of salt.
Bake both salmon and asparagus in the oven for 12-15 minutes. Remove salmon, cover, and let sit for at least 10 minutes. Plate and serve!