Saturday, January 14, 2017
Moist Baked Mustard Salmon with Asparagus
Hey hey hey! I am back at it! What a difference a new kitchen makes!
We are slowly getting settled in our new home and I am IN LOVE! It is the most favorite home I have ever had. Just the right size for me. My favorite feature is my kitchen/desk space. I have room to create again. It feels amazing. Then afterwards, I can walk into my yoga room to stretch out and get grounded. Life is pretty amazing right now.
With the holidays, the year end push my team and I do for elite (we made it yay!), the move, and welcoming a new son-in-law... I got behind on my clean eating. So I did what any coach would do and I cleansed that shit out. I do a 3 day cleanse to get my body back in a good alkaline state and then I maintain that with clean eating and Superfoods with an extra boost of Powergreens to boost the oxygen in my blood. Cancer can't live in blood that is in that state, so that is how I stay cancer free. If you have any questions about this, I have tried everything and have easy affordable solutions for you. Hit me up and I can help ya!
So now it is back to clean eating. My husband found some amazing wild caught Salmon. I wanted a moist buttery finish while filling my body with those luscious omega 3's. So I chose to do a low bake.
The Salmon and mustard sauce go SO well with Asparagus, so I combined the recipe. The more greens the better!
The Moistest Baked Mustard Salmon with Asparagus
1 bunch thin asparagus (about 1 pound), trimmed
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
Preheat oven to 275°F.
Line your broiler pan with parchment paper.
Toss asparagus with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on the bottom layer of the broiler pan. Bake asparagus 5 minutes.
Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total.
Prepare the top layer of your broiler pan with parchment paper.
After asparagus has baked for 5 minutes, remove broiler pan from oven. Place prepared salmon fillets skin side down on top sheet of broiler pan. Put top sheet on bottom sheet of broilder pan and return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates. I served with basmati/quinoa 50/50 blend for added protein instead of just straight carbs.
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