Who's ready for the easiest healthy dinner ever? I made this recipe up this week while staying with my grandparents in Sweet Home, Oregon. I was craving salmon and I had just bought some Brianna's Honey Mustard dressing for my avocados. If you've never tried Brianna's salad dressings please do. The poppy seed dressing is to die for. So sweet and savory and just YUM! The Roasted Zucchini is a staple in my kitchen, my boyfriend doesn't like it but that just means more for me! Now please forgive my spice ratios, I honestly don't measure I just eyeball so I tried my best to translate it to something a novice could follow.
FOR THE SALMON:
Ingredients
2-3 pieces of Wild Salmon
1 1/2 cups Brianna's Honey Mustard
1 Tablespoon Dill Weed
1/2 Tablespoon Salt
1/2 Tablespoon Black Pepper
1/4 Cup of Fresh Lime Juice
2 Cloves of Crushed Garlic
1 Teaspoon Paprika
1 Tablespoon Olive Oil
1 Cup Crushed Almonds
Mix everything but the almonds together in a gallon zip lock bag and allow to marinate overnight. Line a cookie sheet with foil and place salmon on, drizzling all the extra marinade on top. Cover the top of the salmon with the almonds, make sure it's well coated. Bake at 350 degrees for 10 -15 minutes depending on how done you like your salmon. Serve with fresh lime wedges , the Zucchini (below) and Brown Rice/ Quinoa Blend.
For the Zucchini:
2/3 Zucchini Sliced into long strips about 1/2 inch thick
1/4 Cup Olive Oil
1 Tablespoon Red Wine Vinegar
1 1/2 Teaspoon Salt
1 Teaspoon Pepper
1/2 teaspoon Cumin
1 Teaspoon Paprika
1 Teaspoon Basil
1/2 Teaspoon Thyme
1/2 Teaspoon Crushed Rosemary
1-2 Cloves of Crushed Garlic
Mix everything together in a ziplock bag and shake until Zucchini is well coated. Dump onto a foil lined cookie sheet. Bake at 350 for 10 -15 minutes depending on how soft/ crunchy you like it. I like it really soft so I tend to leave it closer to 15 minutes.
I promise this dinner will not disappoint and it's Gluten Free!