Salmon Supper -

Salmon Supper

    In a matter of minutes you can have this beautiful dinner on your table.  Don’t tell anyone it is low fat and low calorie – just let them enjoy it – often!  This recipe serves 2.
Increase as needed.

Asparagus, Snap Peas and Red Peppers

1 cup asparagus, about 6 spears
1 cup stringless snap peas, about 3 ounces
1/2 cup red pepper cut into 1/4 inch slices and then cross cut into thirds, about 1/4 pepper
1 tablespoon olive oil
Salt and Pepper to taste

    Wash all the vegetables.  Preheat the oven to 350 degrees.

    Line a baking sheet with parchment or foil.  Trim the asparagus ends.  Cut the asparagus into 2 inch pieces. Mix the asparagus, snap peas and red peppers in a bowl.  Drizzle with olive oil.  Add salt and pepper and mix well.  Pour the veggies out onto less than 1/2  the prepared pan and spread out so the veggies are flat and not piled on top of each other. 

 Oranged Sweet Potatoes

1 orange
1/2 large sweet potato (preferably Red Garnett)
1 tablespoon olive oil
Salt and Pepper to taste

    Zest the orange over a piece of waxed paper or plastic wrap and set aside.

    Peel the sweet potato and slice a bit less than 1/4 inch.  Place in a bowl; drizzle with olive oil, salt, pepper and orange rind.  Toss well to coat each slice and spread out flat on the opposite side of the pan with the veggies on it, leaving room in the middle for the salmon.

Simple Salmon with Crunchy Apricot Mustard Topping

1 1/2 tablespoons apricot preserves
1 1/2 teaspoon Dijon mustard
Super Simple Salmon Supper – page 2

1/4 teaspoon vinegar
Pinch of cayenne pepper, optional
2 tablespoons Panko bread crumbs*
2 – 6 ounce salmon fillets

    Combine the preserves, mustard, vinegar and cayenne (if using) in a small bowl.  Mix well.  Add the bread crumbs and mix well.  Pat half of mixture on top of each fillet.  Place on baking sheet with the vegetables and sweet potato.

    Bake about 12 to 15 minutes.  If the salmon is done before the rest of the dinner, remove them to a plate and tent with foil to keep warm.  Add several more minutes to the veggies.  However, the veggies should still have some body and crunch, the sweet potatoes should be cooked through.

    Serves 2.

    *Note:  If  you can’t find Panko bread crumbs in the grocery store, asian and international grocery stores will have them. 


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