I really like food, and recently I’ve been wanting to branch out from my usual “tastes good, easy to make” and make some more unique dinners that are a little more elegant. I’m also in the beginning of a challenge some of my friends and I are doing, called the 60 Day Trim Up Challenge. It’s a lot of fun, and it’s been a good reason to break out of my funk and make some meals that are amazing and delicious, but not hard on the hips!
I ordered my groceries online this week, if you missed that post you should check out my grocery routine that’s saved me thousands of dollars in the past year. It’s changed our budget! But anyway, the main meat on sale was pork and since we don’t eat pork, I figured I would go ahead and splurge with some salmon. Autumn really wasn’t a fan of the asparagus, but Ian and I loved it, and since the whole meal took less than 10 minutes to prep and almost no time to cook, I’m definitely down!
- 1 1/2 lbs salmon fillets
- 2 Tsp lemon juice
- 2/3 c soy sauce
- 1/4 c warm water
- 1/4 c coconut oil
- 1-2 Tbsp minced garlic cloves
- 1 tsp salt
- 1 tsp pepper
Mix all marinade ingredients and add them to a sealed container with the salmon fillets. Place in fridge for a minimum of 2 hours.
Remove the salmon from the fridge and grill on the tabletop grill, 12-14 minutes, flipping half way through.
Oven Roasted Asparagus
- 1 lbs asparagus
- 2-3 Tbsp minced garlic
- 2-3 Tbsp Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- olive or coconut oil spray
First, rinse and trim off the wooden ends of the asparagus, or be a weirdo and just eat them like my husband does. Prheat your oven to 425 degrees.
Spread your asparagus out on a prepared baking sheet and spray with a light coat of your chosen oil spray. Sprinkle on your seasonings.
Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately, don’t forget to take a picture first thought! 😉