This meal is definitely one of my quick go-to dinners and is really hard to mess up! It was one of the first meals that I made once I started eating gluten free, and it’s an easy transition meal since it’s naturally gluten free.
Another bonus of this meal is that it is light yet filling, a definite plus. I almost always end up using frozen salmon (from Trader Joes) because it’s more affordable, but fresh salmon would be best. I always pair it with a vegetable side. Tonight I used brussel sprouts, but I have used zucchini or asparagus in the past. Finally I choose a starch, usually rice because it pairs well with salmon, but potatoes or quinoa would be great as well.
To make the meal:
1. Start the rice first as it will take the longest to cook. I just follow the instructions on the back of the package.
2. Usually I cook the vegetable next. Toss the brussel sprouts in olive oil and sprinkle with salt and pepper. Place them on a cookie sheet and bake for about 25 minutes, or until they are tender.
3. Finally I cook the salmon. It only takes about 6-8 minutes once it’s thawed. Pour a tablespoon of olive oil in a fry pan on medium. Once it’s warm, place the salmon in the pan, sprinkle on a little lemon juice and add the following spices on top of the salmon: salt, lemon pepper, garlic powder, dill and any additional spices you like.
I try to time it all so that the salmon is finishing cooking when the rice and veggie are as well. I meant to take a photo of the finished meal, but forgot until it was all gone. I hope you enjoy this recipe as much as my family does, including Jack. It’s his favorite because he gets a few salmon scraps!