Hey, girl hey!! I loved hearing from some of you on yesterday’s post, thank you all for your comments!! I love hearing from my readers and getting to know you, it truly is what I love most about this whole thing – hearing from YOU!
Today I wanted to start a series, a place where I can share some of our breakfast, lunch, snack, and dinner recipes that you can reference when you are in a rut! Trust me, we all get there! Originally I wanted to name the series “what to feed your hungry husband” (because that is such a task if your hubby eats a lot like mine lol!) but I didn’t want to exclude anyone and feel that the title I went with is more universal!!
We like to eat healthily but also indulge (for me its Ben & Jerry’s 😉 ). I think I have mentioned before that William has had some stomach issues in the past and we have found that eating clean is best for him! We have tried Paleo and did like the benefits but day to day we don’t want to restrict or deprive ourselves of treats, grains, dairy, what have you…. as long as we focus on eating nutrient-rich foods and meals! It’s all about balance, ladies!!
This honey garlic glazed salmon and baked veggies are surprisingly easy to make and tasty enough to satisfy and fill my hungry husband who also happens to lean on the picky eater side! The recipe below serves us both with some leftovers. It is the perfect amount if you are cooking for you and your hubby, boyfriend, roommate or friend. I would just add more veggies & a few more salmon filets if you are serving more guests! I’ve kind of gotten to the point where I can eyeball it!
Disclaimer: I am by no means a chef! My mama is 100% Italian and she taught me all of her tricks growing up. She is the best cook I know and I learned my love for cooking from her! And William sure benefits from it haha 😉
What you will need:
- 2 medium sweet potatoes
- 1 bag of green beans (we like french green beans and prefer organic)
- 4 Salmon Filets Skin On (if you get a large piece of salmon from the butcher you can just use kitchen scissors and cut them the size shown in the photo!
- 1 Tablespoon extra virgin olive oil
- 3 garlic cloves, minced or finely chopped
- 3 Tablespoons of honey
- 2 Tablespoons freshly squeezed lemon juice
- Borsari seasoning (this stuff is AMAZING!!)
- garlic powder
- Salt & Pepper
- Brown rice (optional)
Honey Garlic Glazed Salmon & Veggies
*First order of business: Set your oven to 350
- Start by cutting your sweet potatoes into fries. These take the longest to cook so they should be done first! I skin the potatoes with a knife (you could also peel them). Them I cut the potato in half by the base and try to cut wedges! Once cut – line a baking sheet and scatter them on one half. Next add the green beans to the baking sheet. Lightly drizzle olive oil on the veggies. Squeeze some fresh lemon juice onto the green beans and season with some sprinkled garlic powder. For the sweet potatoes I lightly sprinkle this Borsari seasoning (this is the only seasoning we use on our steaks and love it on our sweet potato fries too!!) Place in the oven and bake for around 40 min (again, I eyeball it! If the green beens look done earlier I will take those out with tongs and put on a serving dish and cover them. It just depends on how crispy you want your fries! Turn your oven up if they aren’t looking done!)
- Rinse off your salmon, pat dry and season with salt and pepper (my favorite to cook with is this salt and this pepper)
- Add oil to a large skillet over medium high heat.
- Once hot add in the salmon skin side down.
- Cook salmon for 5-7 minutes on skin side – If you are going to cook rice now would be the time – to be quite honest, I prefer the frozen brown rice packs from Trader Joe’s, they are fool proof and take 3 min!
- Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.
- Add the garlic to the pan and let it cook for about 1 min
- Combine honey and lemon juice in a small bowl. Gently whisk with a fork and add the sauce to the pan.
- Continue cooking for 1-3 minutes or until the salmon is fully cooked and looks opaque and the sauce is thick/bubbly – then turn your burner off and remove your pan from it. When the salmon is cool enough to handle peel off the skin!
- Take your veggies out and plate (I like to place the salmon on the rice 🙂 ) & enjoy!
If you try my recipe I so hope you enjoy it and would love to know what you think!! I mentioned this on my Instagram last night (you can follow me @mrsrebeccawright) but I am just so so grateful for each and every one of you! Y’all have been so incredibly kind leaving comments and liking & sharing my posts! I wish I could tell you how much it means to me but just know my heart dances each and every time!!!
I hope you are having a great week! I know some of you mentioned you wanted me to do a skincare post which is in the works but I would love for you to comment anything else you would like to see on here as well!!
Love you ALL,