Hello and Happy 2019! I hope your year is off to a great start. I spent the past few weeks totally engrossed in new cook books (thanks Mom, Pam, and Janice!) thinking a lot about what I’d like my relationship with food to look like this year, and how to translate that into blog posts/recipes to share with you.
This year, I hope to share more weeknight-friendly meals with you, including more vegetarian and vegetable-heavy options. Check out my new Weeknight Meals tab for more recipes to come!
That being said, what better way to start off than by sharing my favorite salad and salmon recipe? Oranges, fresh fennel slices, and peppery arugula come together for a bright and refreshing salad that’s great on its own, but even better paired with my honey dijon marinated salmon for a healthy weeknight dinner.
I have been using this salmon marinade for years, and love its flavor and versatility – you can use this marinade on lots of other proteins, like chicken! The longer you let the protein marinade, the better, but it can be whipped up and thrown in the oven or on the grill within a half hour if needed.
Honey Dijon Salmon
Prep time: 5 mins Marinate Time: 30 minutes Bake time: 20 minutes
Makes about 4 servings
1 lb filet salmon
1/3 C Dijon mustard
1/4 C honey
1/4 C coconut aminos, Tamari, or soy sauce
Whisk marinade ingredients together in bottom of glass baking dish. Add salmon flesh side down. Cover and marinate for at least 30 minutes, preferably overnight. When you’re ready to cook, preheat oven to 350°. Flip salmon over, flesh side up, and lightly season with salt and pepper. Bake for about 20 minutes, or until internal temp of salmon is 145°, and salmon flakes easily with fork.
Tip** If using same cold glass pan to cook salmon, put pan in oven right away before oven is preheated. This will prevent the glass pan from breaking due to temperate change.
Orange, Fennel & Arugula Salad
Makes about 4 servings
For the salad:
3 oranges, peeled and sliced into half moons + 1 orange for vinaigrette
1 bulb fennel, rinsed, halved, and thinly sliced
4 C fresh arugula
Fennel fronds for serving (optional)
For the vinaigrette:
1 shallot, finely diced
1 T Dijon mustard
1/4 C good olive oil
2 t orange zest
Juice from 1/2 orange
Juice from 1/2 lemon
2 T honey
Whisk vinaigrette ingredients together and set aside.
Assemble salad with fennel on bottom, then oranges, and arugula on top. Lightly drizzle vinaigrette and toss together. Serve immediately.
Tip** If you want to make the salad ahead of time, keep vinaigrette on side until you’re ready to serve.