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45 minute salmon meal

Updated: Dec 18, 2017

A 45 minute salmon recipe perfect for those busy weekday nights.


Saturdays are often our day to do busy work around the house.  After a few chores were completed this afternoon Marcus and I decided to enjoy a movie: Night at the Museum 3. Cute movie, we would definitely recommend it!   Arriving home at 6:30 from movie, we decided to make salmon, potatoes and a salad and voila-in just 45 min, we were enjoying this delicious meal!


45 Minute Salmon Dinner

Preheat the oven to 400 degree's. 

Meal prep time: 10-15 min

Bake time: 25-30 min

To prep salmon, tear off foil, 1 per filet and spray with Pam-coconut oil. Place the filet in center of foil and sprinkle with your favorite seasoning. (I used Savory Spice's Pearl St Plank seasoning.) Close foil packets and place on baking sheet.


I make these red potatoes often-quick, simple and delish! Start by placing the desired amount of red potatoes in a colander and wash thoroughly.


Dice in small to medium size pieces and place in a bowl.  Sprinkle potatoes with about 1 T of Olive oil-I use garlic infused, and toss potatoes until coated with oil. Place potatoes in a baking pan that has been sprayed with Pam-coconut oil. Sprinkle potatoes with Herbs de Provence-sea salt and Italian Herbs.




Salmon is full of fresh omega 3 fatty acids- essential for optimal brain functioning

Place salmon and seasoned potatoes in pre-heated oven and set timer for 30 minutes. 


While the salmon and potatoes are baking, create a salad with whatever is handy. Tonight, I cut up kale and romaine to create my base.  (1/3 kale and 2/3 romaine).  Place the salad base on 1/2 of the plate. Dice up 5 olives, 3 mini-bell peppers-red and yellow, and some 1/4 of an avocado and top the salad. 


When the timer goes off, remove the salmon, and place the oven on broil to brown potatoes for just a few moments.


NOTE: Depending on the size and thickness of the filets, it may cook more quickly, so adjust as needed


Add salmon, a few potatoes and finish the salad with a drizzle of aged balsamic vinegar.  Remember the key to success is to cook once and eat twice.  I made enough salmon and salad base to enjoy a cold salmon salad for lunch tomorrow. Easy to pack up and take to work!





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