Just as ANY Mom will tell you, the concept of a quick dinner recipe is a wonderful thing. I used to be very elaborate when it came to meal planning. I would takes hours to fix a recipe. My favorite spot is in the kitchen cooking or baking or outside running. If I ever have a stressful day, I love going into the kitchen and cooking a big meal.
But having a child changes things. A LOT. Please don’t get me wrong, every change is SO worth it! I still very much enjoy cooking, but these days I head straight to the 30 minute or less recipes. Not going to lie, I love a quick meal that tastes just as good as those meals that I would make that took hours.
One of my very favorite quick dinners is salmon. Not only is it healthy, but you can get it on the table in less than 30 minutes. A recipe that I use often is Raspberry Pecan Salmon. Doesn’t it sound fancy?!
Even Gabriella was amazed at how good it looked. (& no, that’s not a bald spot on her head, it’s just where the sunlight is hitting)
It’s SO easy to put together, and only requires THREE ingredients (if you don’t count salt & pepper.) I try to incorporate salmon into our weekly meals, at least for a night or even two. Recently when I went to get this salmon I asked for a pound, which ends up being perfect for us- with some leftover that I can eat the next day. The lady happened to say ‘it’s a little over a pound,’ I thought no big deal. Well, what I didn’t know was that the salmon actually ended up being 1.2lbs! Eek! When she said ‘little’ I thought maybe I was getting 1.05lbs. I guess I should have been more specific when asking for a POUND. HA! Good thing it won’t go to waste!
She was ALL about the salmon! She was fascinated. Must take after her Momma, the salmon lover.
This ‘recipe’ is VERY general. It’s pretty much just use as much as you see fit. I know that doesn’t help much, but there’s really no ‘right or wrong’ way to make this salmon, which is part of why I like the recipe so much.
Raspberry Pecan Salmon
-1 lb. salmon (or however much you want)
-Salt & pepper
-2 tbsp. seedless raspberry jam (increase if using more fish, or less for a smaller piece)
-1/8 cup chopped pecans (or walnuts) (again, increase or decrease if you desire)
1. Preheat oven to 425 degrees.
2. Cover a baking pan with aluminum foil and spray with cooking spray. (Using the foil will help get the skin off)
3. Place the fish skin down on the foil, sprinkle with salt & pepper.
4. Take your raspberry jam & smooth it across the fish and then sprinkle with the chopped pecans.
5. Bake for 20-25 minutes, or until the fish flakes easily with a fork in the middle or thickest part. (I recommend checking on it frequently after 15 minutes as all ovens are different and overcooked salmon is not the tastiest thing.)
^ how good does that look baking in the oven?? And your house will smell so good- nice & sweet from the jam.
I served the fish atop a fresh salad. (Romaine lettuce, corn on the cob, chopped pears, apples & strawberries and raspberries.)
Such a delicious summer dinner! I polished off a big bowl of salad for dinner last night & am looking forward to leftover night to eat this meal again!
In other news, Gabriella found a new favorite toy:
Our vertical blinds. Girl is into EVERYTHING. It is really funny because the silliest stuff (like these blinds) keeps her entertained for a while
Oh, and another random thing, did anyone else’s kid do this:
Nice shot of my child’s tush, right?! But she actually prefers to do this over crawling. She will just get into the ‘downward dog’ position & pull herself up instead of crawling. Is she just weird or is this normal?! If it’s weird, then she definitely gets it from Craig.
Guess what?? Tomorrow is F-R-I-D-A-Y! It’s ALMOST the weekend! WOOHOO!
Favorite fish? Favorite fish recipe? Please share, I LOVE new fish recipes!
I love Mahi mahi and salmon. And my favorite fish recipe is the one above.