My goal this fall is to get back in shape post baby delivery. I don’t need to weigh what I did in high school. I’m a grown woman and want to look and feel like one. However, there is absolutely no need to devour Korean barbeque twice in three days to eat fries, pizza, burgers, and wings multiple times a week. That being said, I do need to eat more than just leaves to live. I don’t enjoy feeling hungry and am determined to create a meal plan which is healthy, yet filling so that I can actually stick to it.
Oh and swimming. I’m going to start swimming
Speaking of swimming, salmon. Let’s get into it.
2 fresh salmon filets
1/4 jalapeno, sliced
1 lb asparagus, ends trimmed
2 tsp olive oil
2 tsp lime juice
2 tbsp avocado-cilantro dressing (when I don’t make my own, this yogurt-based dressing is next best)
1 24 oz package butter lettuce
4 oz Grape tomatoes, halved
Preheat oven to 450F. Start cooking the roasted potatoes. They will need 40 minutes to cook, and you can put in the salmon and asparagus after 20 minutes so they are done at the same time. Arrange salmon filets on a foil-lined tray and season both sides with salt and pepper. Place a few thin slices of jalapeno on top of the salmon for some spice. Place asparagus in a mixing bowl and toss with salt, pepper, and a bit of olive oil. Arrange asparagus on baking tray. Drizzle lime juice over salmon and asparagus and bake for 20 minutes.
To assemble the salad, place dressing on the bottom of a large bowl. This prevents the leaves from getting soggy, and you can toss the salad with the dressing when you are ready to eat. Top with the roasted potatoes, salmon, asparagus and tomatoes.
This salad is the perfect mix of spicy, sweet, and salty to fill you up and keep your taste buds feel like they aren’t just eating a bunch of leaves.