Ok Guys.  This is good…good…good!

So good that I even served it to one of my dearest friends who said she didn’t care for salmon and VOILA!  One bite and this dish had her at “hello”!!!!!

And as delectably, delicious, as this dinner is, the ease of prep AND clean up CAN NOT BE BEAT…not kidding.  Check out the latest video below!  (We’re playing with video here at Laura’s Choice.  Stay tuned for some video variations coming in the not to distant future)!

Yep, this dish is one of my all time most requested, most favorite meals – Jack (my nine year old) asks for it for his birthday dinner…

It’s.

That.

Good.

Oh, and let me jog your memory on how full of Omega 3s this fish is.  Simply packed.

Hence the title Simple Salmon Supper!  Cheers to you my friends!  Let me know what you think!

And click Lemon Sesame Asparagus Stir Fry for a GREAT simple side!  XOXO!

Simple Salmon Supper

From: Laura’s Choice: Laura Kubicki

Prep Time: 10 Mins Cooking Time: 30 Mins Total Time: 40 Mins

Ingredients:

• 1.5-2lb filet of salmon – skinned
• 1-2 tsp – extra virgin olive oil
• 1 lemon thinly sliced
• 1 small bunch fresh basil leaves washed (or substitute other herbs such as thyme, dill, parsley, chives, whatever you’ve got on hand!)
• ½ tps garlic powder or more to taste (optional)
• ¼ C dry white wine – I like Sauvignon Blanc or Pinot Grigio with this
• 2 TBS – lemon juice
• ¾ tps Kosher salt
• ¼ tps pepper

Directions:

1. Rinse and pat dry salmon with paper towels. Tear a large piece of aluminum foil and lay out on the counter.
2. Combine salt, pepper, and garlic powder (if using). Set aside. Combine lemon juice and white wine. Set aside.
3. Spread 1 tps of EVOO on one side of the salmon with a basting brush. Sprinkle salmon with half the salt mixture.
4. Flip salmon over and baste with the remaining oil. Sprinkle with the rest of the salt mixture. Be sure to season both sides for the best flavor. (Salmon’s flavor is really enhanced when well seasoned.)
5. Lay lemon slices across top of salmon. Sprinkle with basil or other herb(s) of choice.
6. Fold foil packet around salmon and crimp securely at one end. Carefully pour lemon juice and wine into open end of foil packet. Then seal completely.
7. Place salmon packet on a sheet pan and bake at 30-45 minutes at 350 degrees or until salmon flakes easily with a fork.
8. Serve with rice and steamed asparagus or broccoli

Hi!

It’s EOQ time.

That would be End Of Quarter testing time in the public schools here in Winston-Salem.  And of course, I want my little ones to have a healthy, protein packed, FAST, breakfast experience to carry them through yet another “opportunity to show your brilliance” (as one of my kids teachers so cleverly refers to testing experiences – thank you Mrs. Boone!)…

So here goes…I saw this idea all over the internet and had to share it with you – wish I had been brilliant enough to be the first one to come up with this!

The Basics:  Crack eggs into a non-stick sprayed muffin tin.  Bake at 350 degrees for 18-20 minutes til centers are set.  Serve.

That’s it!  That’s all!  End of discussion! You’re done! 

NOTE:  Of course the brilliance behind this idea is to make these ahead of time, so you can simply pop them in the fridge and pull out, warm up in the microwave, and serve all week long, thereby reducing healthy, protein, weekday breakfasts to 30 seconds!  Yipee!

Shoot!  Have the kiddos make ’em for you while you sip coffee, pay bills, chat with your mother, whatever…

OOh and…you can freeze ’em!  Yep just pull them out, warm up and serve – for up to a month!  WOW!

Yes – just WOW!

BRILLIANT WEEKDAY EGGS.

And here’s another opportunity to show this idea’s brilliance.  You can slide these babies between an English Muffin with a little cheese and tomato.

OR…you can serve them solo with a dolop of jarred salsa and orange slices…

OR…you can set them atop a whole grain piece of toast, add a thin slice of avocado, and melt cheese over the top for an open faced breakfast sandwich sort of thing…

AND…you can squish a thin slice of ham into the muffin cup, top with a couple spinach leaves, crack egg on top, sprinkle with S&P and a little Parmesan, for a ‘meatier’ delicious version…oh boy.

Oh and what about topping a salad with one or two for lunch or even dinner??  Ideas are endless…

So, if your weekday mornings are as flipping crazy as mine are – there’s just nothing like pulling out these ready-to-go eggs.  Believe me.  These babies are just such a welcome addition my early, cold, dark, mornings.  And I’m sure they’ll be for you too!

For the EOQs or whatever your life may have waiting for you!

Live happy my friends!  And thanks for stopping by!