It appears as though I’ve fallen in love with baking fish in foil. And I really have. It’s a great way to infuse the fish with the marinade flavors, plus clean-up is a snap. I’m not going to lie — that might be my favorite part of all. No, that not true: eating is my favorite part!
I’m sharing healthy recipes this month, and my body has appreciated the focus on good-for-you foods, but I have a huge pasta craving right now. And I plan to indulge it, thoughtfully and in moderation. That’s the trick, I think. Not just moderation, but also balancing your other meals to accommodate a little indulgence.
Unfortunately, that is something I’ve always struggled to do. My perfect day would be a nice big breakfast of french toast, vegetarian pizza for lunch and pasta for dinner. Gee, that’s an awful lot of carbs and calories for one pint-sized person. Ahem.
None of those items are off my menu, but just not together and probably not as frequently as I would like. I’m just glad I can still enjoy them! Now this salmon is something that can be made and enjoyed frequently. And it is quite tasty. Honestly, it takes mere minutes to assemble, which is great on those busy nights.
One night I paired it with some roasted broccoli that I dusted with parmesan cheese. Very good and low-carb, which makes it an ideal meal to balance a carb-heavy meal. My favorite way to enjoy this salmon was as a salad. On a bed of spinach, I added some apple slices, roasted butternut squash, pepitas for a little crunch and mixed it with my honey apple cider vinaigrette. It was so yummy.
Basically, this is an incredibly versatile salmon entree. It’s juicy and flavorful with a just a hint of sweetness from the honey but balanced perfectly, thanks to the garlic and vinegar. It’s a real all-purpose salmon you can use in salads, wraps or as is. Best of all, it really is good for you too, which makes it a keeper in my book.