Make a mouth-watering healthy salmon dinner and use the leftovers to pack protein into your breakfast.
This isn’t one of those blogs in which you have to read a thousand ads to get to the recipe. Skip the following paragraph and get right to it!
For those of you who like to read about the food and how dishes come to be, please keep reading!
Everyone Loves Salmon
Salmon is one of the staples in my freezer because it is one of the few foods all three of my children will eat that isn’t terrible for them. I like to go to the grocery store and see what vegetables are on sale or that look especially good while deciding what to cook for dinner. That morning, I had taken salmon out of the freezer to thaw. I knew I’d probably roast it because it was cold outside and the oven heats the house really well.
At the market, I picked up a red bell pepper, summer squash, a few brussels sprouts and a red onion. I read once that foods that are different colors usually contain a better variety of nutrients so I always pack as many colors onto the plate as I can. Here’s how it all comes together! Remember: This recipe is a guide. You can replace vegetables or flavors anyway you prefer.
Salmon Dinner Recipe
Ingredients (Serves 4)
- 4 Salmon fillets – 6 oz. – you want leftovers, so if you have more, include it!
- 12 large Brussels sprouts
- 1 med-large summer squash
- 1 med red onion
- 1 red bell pepper
- 2 tbsp of Mike’s Hot Honey -or- 2 tbsp honey w/hot sauce of choice to taste
- 1 tsp soy sauce
- 1 tsp minced ginger
- salt and pepper to taste
Preheat Oven to 425 degrees. Arrange the shelves in the oven on the second and fourth shelves.
Trim the stems off of the Brussels sprouts and slice in half. Dice onion. Slice squash in half, then slice into half-moons. Chop red bell pepper into 1″ pieces. Arrange on baking sheet covered in foil.
Drizzle with olive oil, sprinkle with salt and pepper.
Whisk sauce ingredients together. Arrange Salmon on a baking sheet covered in foil. Drizzle sauce over salmon, using a basting brush to spread evenly over the fish. Add salt and pepper to taste.
Place the Salmon on the second shelf and the Vegetables on the fourth shelf.
Bake 12 minutes. Turn the broiler on for the last two minutes to crisp the edges of the salmon if you prefer. When Salmon is ready, turn off the broiler if you have used it and remove the Salmon from the oven. Move the vegetables from the fourth shelf to the second shelf and keep them in the oven for 3-5 minutes, roasting until the edges of the Brussels sprouts are crispy.
Enjoy! Don’t forget to save some Salmon for breakfast tomorrow!
Oh, would you like to see a photo of the finished product? I’m sorry. My family ate it so fast there aren’t any.
Leftover Salmon Breakfast
If you have leftover Salmon and vegetables, just hold on to them until tomorrow morning. Here’s what you need:
Breakfast Ingredients (serves 2)
- Leftover Hot Honey Salmon, Diced
- 1/4 cup Red Onion (leftover roasted red onion or newly chopped)
- Any leftover veggies from the night before
- 1 1/2 cup chopped Spinach per person
- 1/2 c egg whites or 3 egg whites or 2 eggs
- Salt and Pepper to taste
Heat a skillet to medium high. Use a tsp of extra virgin olive oil. Add onion and saute until translucent. Add Salmon and leftover vegetables, stir into onions until combined and hot. Add Spinach and stir it into the pan until wilted. When Spinach wilts, add egg whites and scramble. Once egg whites are completely cooked (they will be opaque). Add salt and pepper, split between two plates and enjoy!
Both of these meals are low calorie, packed with protein and nutrients and will leave you full and feeling great.