Salmon Saves The Day (And Quite Possibly Our Marriage)

I don’t know about you, but our marriage doesn’t flourish when we get home late, we’re tired, we’re hungry, and then we realize there is nothing prepared for us to eat. Especially when the days of popping some popcorn for “dinner” are long gone.

In fact, this is a recipe for disaster. Given the recipe of hunger + fatigue, I may or may not turn in to a 2 year old that just realized she’s never getting her pacifier again, she’s expected to pee pee in the potty, AND she was just told that Santa, in fact, is not real.

Say what??? No. Way.

And while Lance is generally graceful in regards to my craziness, when he is hungry, his stomach decides to munch on said grace until it’s given food, and he loses his patience with my shenanigans 🙂 Who could blame him? So, now you have not one, but two recipes for disaster.

Help.

Before having my (two year old, no longer wearing pull-ups, Christmas will never be the same) tantrum, I decide to look in the fridge, AND GUESS WHAT?! Super smart, prepared (***Now 30 year old****yikes!!), Mallory left some salmon in the fridge to be cooked when we got home. Winning! More than just a pretty face people! Now, our marriage, again, is safe 😉 Who needs counseling when you have salmon?

Thank you, Lord, for my husband, our marriage…and now, salmon. Amen.

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Can we talk about how easy this was? I never got hangry, not once.

Salmon

PREHEAT oven to 400 degrees

LINE a baking sheet with parchment paper

DRIZZLE olive oil over pieces of salmon and rub it in

SPRINKLE with salt, pepper, paprika, and turmeric (I’ve been totally obsessed with this lately)

SLICE a lemon thinly and place over salmon

COOK for 10-15 minutes depending on how you like your fish cooked. (I cooked ours 12 minutes)

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It tasted good, I promise.

Now, while salmon is really good, it’d be a LOT better served with a side or two.

No fresh veggies in the fridge…

No sweet potatoes sitting on the counter…

Wait…the freezer! 

A couple months ago at ALDI, I had purchased an “Oriental Medley” of sorts from the frozen section. I checked out the ingredients (with my fingers crossed) and they are approved…sort of. The listed vegetables look great but there’s a packaged sauce also in the bag and it’s filled with unpronounceable ingredients that I’m sure will kill me, and then I won’t even get to enjoy the above salmon. Fail.

But, wait! Luckily, the sauce was contained in a sealed package inside of the bag of veggies, so the vegetables remained unscathed and the bag of poison is now in the trash. Win.

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After dumping the vegetables in the stovetop pan, I spied with my little eye something yellow…

Do you see it?

Look close…

Look to the bottom right… 5 o’clock…

CORN!

Corn is a grain and grains are a Whole30 no-no.

The Trickery! Corn was listed at the VERY bottom of the ingredient list, after the sauce “ingredients” while the other veggies were listed at the beginning.

Did I throw out the whole pan and go to the only open source of groceries…Wal Mart? Of course not! I just started picking out pieces of corn…from the hot pan…with my hands. Way to go, Mal. Way. To. Go.

My fingertips survived, however not unscathed. Good thing I wasn’t looking forward to the corn, because they totally cheat you on the corn quantity. (Now I see why it was listed last) Beware corn lovers!

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Moving on…

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Oriental Vegetable Medley

TURN pan on medium high

ONCE hot place cooking oil in pan and let melt

TRANSFER frozen vegetables into hot pan, cover, and let sit for 5 minutes

REMOVE lid and season with salt, pepper, paprika, and 2 T coconut aminos

STIR, replace lid, and let sit 5 more minutes

REMOVE lid, stir, and remove from pan if they are thoroughly cooked. If not, continue to stir until done.

And then, ladies and gentleman, dinner is served!

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and lunch…

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and then dinner again…

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This took, at the most, 20 minutes from beginning to end and we have eaten off this for daaaaays, which I love! It’s great for breakfast (place salmon over a bed of lettuce and top with a fried egg, perhaps), lunch and dinner.

In my book, this is a win-win situation.

And in the Whole30 book, this is a win-win as well.

So there’s just a bunch of winning!

Why is salmon a must?

Omega-3 Fatty Acids

High Quality Protein

Essential Amino Acids

Vitamin A

Vitamin D

Vitamin B6

Vitamin B

Vitamin E

Omega What?

Omega-3 Fatty Acids 😉

Protect heart health

Reduce risk of sudden death from heart disease

Reduce risk of stroke

Reduce chance of heart disease in Type 2 Diabetes

Essential in infant brain and eye development during pregnancy and infancy

Improve blood lipid patterns

Improve blood vessel function

Improve symptoms of immune and inflammatory disorders such as rheumatoid arthritis, Chrone’s disease and some skin conditions

Reduce the risk of some mental disorders such as Alzheimer’s disease and depression

*This and more information on salmon, wild vs farm raised, and additional health benefits can be found here.

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