Sunday rest days work a little different than workout days for me. There's something decadent, maybe even indulgent about them. I'm not sure if it's the relaxed atmosphere in the kitchen when I've got no place I need to be, the extra large cup of coffee I sip on, or the big ol' serving of fat I get in those rest day macros. Scratch that... I know what it is, it's definitely the fat.Read More
What can you eat for dinner that's light, full of brain boosting Omega-3 fatty acids, quick to cook, and easy to clean up? This lemon shallot salmon, that's what. Salmon is one of my favorite fishes. It's a great whole protein, perfect for building muscle AND it's got good for you fats.
Careful when buying your salmon though.
Did you know that many companies have to artificially color their farm raised salmon because when they aren't able to eat krill and shrimp like wild caught salmon their flesh turns out to be grey.
That's right, farm raised salmon is fed a "kibble" of oil, smaller fish, corn gluten, soybeans, chicken fat, and genetically engineered yeast... um ew. Luckily, most fish farmers are now required to label their fish as having "added color", but many people don't even know to look first. Your best bet is wild caught salmon - it may be a little more expensive, but for good reason. It's more nutritious and usually tastes a whole lot better.
Lemon Shallot Salmon
- 1 lb salmon
- 1/4 cup olive oil
- 1/2 shallot
- zest of one lemon
- salt and pepper
Preheat oven to 500 degrees F. Blend olive oil, lemon, and shallot in a blender until pureed.
On a parchment or foil lined baking sheet lay out the salmon and drizzle with the lemon shallot sauce. Season with salt and pepper.
Bake the salmon for 12-14 minutes or until flaky when touched with a fork. Serve over a bed of greens and drizzled with creamy mint dressing
Creamy Mint Dressing
- 1/2 cup plain greek yogurt
- 1 tablespoon chopped fresh mint
- 1.5 tablespoons honey
- splash of milk
- 1/2 tsp kosher salt
Blend all ingredients in a blender until smooth and combined.