After a long day at work, cooking is not usually the thing I look forward to most. But I’ve been trying to make an effort to eat less carbs and be more conscious of how I take care of my health. So I made some small changes recently – I’m drinking more water throughout the day, taking walks at night and attempting to cooking at home instead of eating out. During the week, I depend on simple, easy recipes that don’t take a lot of prep or require many ingredients.
Here’s a quick lemon pepper salmon recipe that’s my go-to for dinner when I need something fast and healthy after work.
Ingredients/ What you’ll need (serves 2):
- 2 fillets of wild caught salmon
- 1 lemon
- Lemon Pepper
- Olive Oil
- Chives (optional)
Preheat your oven to 350 degrees. Tear off 2 pieces of foil, each about the size of an 8.5×11 sheet of paper. Place each of the salmon fillets on top of a piece of foil. Drizzle about a tablespoon of olive oil on top of each fillet. Either spread the olive oil all over the top and bottom of the fillets with your hands or use a brush. Sprinkle on your salt and lemon pepper. Add a slice of lemon on top of each. Add a tiny sprinkle of chives if you feel like- you can totally omit this, I just like it for color.
Fold over the foil just once and close the 3 ends of each salmon pocket. When this is done, wash your asparagus, cut off the ends and place in a baking dish. Drizzle olive oline, salt and pepper. Place the salmon pockets and the asparagus in the oven at 350 degrees and bake for 15 to 20 minutes. The salmon should be done in about 15 minutes, the asparagus may need to stay for another 5 until it’s about 20 minutes.
And that’s it! I usually eat this with white or brown rice but since I am trying to cut out some carbs, especially during dinner, I made some luscious deviled eggs. I’ll share that quick and easy recipe at some point too.