Hello, friends and happy Friday!
This is a food and food only post – the week was pretty uneventful in terms of exercising as I had a couple appointments in the evenings which conflicted with my gym schedule.
It is miserably rainy and gray outside – so no fun activities and outings….What do you do on a day like this? EAT! Just make sure you eat healthy 🙂 So here comes the healthy food post.
Yesterday afternoon, since it was that Thursday night when my husband had to take Carmen to her ballet class and Simon had to go to a band practice,  I was on the hunt for a new side dish recipe for dinner. Can’t waist all that extra time you have to make something new and take pictures to share on the blog 🙂
Just like many people, I pin a lot of recipes on Pinterest that I never go back to, but yesterday I was determined to put my Recipes board on Pinterest to a good use. And I did 🙂
Here’s my find of the day yesterday: Mediterranean Orzo Salad by Kristin!
I made it and it was definitely a winner, my husband liked it A LOT and so did I! We had a lot of leftovers for lunch today with the amounts the recipe is calling for.
My main entree was baked salmon, the recipe for which I am sharing with you today.
Ingredients
- Fresh Atlantic salmon
- 1 tsp dried basil leaves
- 1 tsp dried dill
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 clove garlic
- Salt and pepper
Instructions
- Combine lemon juice, olive oil, chopped garlic in a bowl. Add salt and paper to taste.
- Place the salmon into pan and pour the sauce over it
- Spice the salmon with dill and basil leaves
- Bake for 15-20 minutes at 350 F depending on the size of the piece.
This morning I realized I was getting a little tired of having my usual fruit salad for breakfast and decided to go for something more protein-packed and filling. So open-face egg sandwich it was:
That is it food-wise and uneventful day-wise.
Stay fit, friends, and I will get back soon – hopefully with more events and some sunshine!
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