Last week, I promised you this baked salmon delight. This one was fun to make, because I decided to play with colors.
When it comes to natural foods, having color on your plate is a good thing. Here is an example of a good article on the subject.
For this salmon, here is breakdown of what you will need. This recipe feeds four:
- 1 pound salmon (skin off or on)
- 1 tablespoon olive oil
- dash of salt and pepper
- 1 small carton baby tomatoes
- 1 can of corn
- 4 oz Greek yogurt
- Parsley, to taste
|Sauce with a yellow twist.|
-Mix your olive oil and salt/pepper in a bowl. Use a brush to spread the substance evenly over the salmon. Let it sit while you prep the sauce
- First, user kitchen scissors to cut each baby tomato in half.
- Put a sauce pan on simmer, and add the Greek yogurt. Let it sit for 2 minutes.
- Drain the can of corn. Add the corn to the pan. Let it sit for 2 minutes.
- Add the parsley and the tomatoes. Let it sit for 2 minutes.
- By this time, your oven should be preheated. Pour the sauce on top of your salmon.
- Let it all bake together for 20 minutes, and you've got yourself a delicious main course. It's that easy!
|Potatoes, to the right.|
1 lb Salmon - 650 calories (average)
1 can corn - 130 calories
4 oz Greek yogurt - 67 calories
Small basket yellow tomatoes - about 60
907 calories, or 226.75 calories per serving
Thank you all for being awesome and patient while I transitioned from state-to-state! This week, you can expect a chicken dish and some desserts.
Happy eating (and reading)!