Shea Marie

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Eating healthy is so much easier than most people realize. I think fashion and health usually go hand in hand- if you care about what you’re wearing, you care about how your body looks and how you feel, thus eating healthy becomes quite important! I started doing these food posts because I’m NOT an amazing or accomplished chef, I’m a young busy woman always on the go- and I wanted to be able to inspire and share with you how easily it’s possible to cook and eat healthy.

For me it wasn’t always this way- there was a time (17, 18, 19…) when I first moved out on my own and most of my meals were frozen food. I thought cooking was just too difficult, and the kitchen can be quite an intimidating place when you feel like you don’t know how to cook. As I started to become more interested in nutrition and realized all the strange unheard of ingredients in fast food and frozen meals I began to teach myself how to create quick and healthy homemade meals.

Baked Salmon with Rosemary & Lemon: This is one of my go to dinner meals. If you buy fresh salmon it’s easily freezable so you don’t have to head to the grocery store to prepare this one. To freeze: slice the salmon into filets, wrap each filet in plastic and put it into a zip lock quart freezer bag. You can thaw a frozen salmon filet in about 20 minutes. Just fill your sink or a large bowl in cold water and immerse as many filets as you need. Make sure the bags are tightly sealed. They will be ready to use in no time. Now on to the recipe.

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What you will need:

salmon
asparagus
lemon
olive oil
garlic
fresh rosemary
salt and pepper

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Preheat oven to 400.
Rinse and pat dry salmon.
Drizzle some olive oil in a baking pan and spread around.
Squeeze 2-3 cloves of garlic into 3-4 T of olive oil. I use a garlic press for this.
Place filets in pan and season with salt and cracked pepper.
Spread the olive oil-garlic mixture on top of each filet.
Rinse, dry and lightly chop or pull apart some rosemary leaves and sprinkle on top
Add some thinly sliced lemon and then some more rosemary
This takes like 10 minutes total, so easy! Then just pop in the oven.

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Cut woody bottoms off of asparagus
Rinse and pat dry
Place on cookie or baking sheet
Drizzle with olive
Add cracked pepper and salt or garlic salt
Mix it all around to make sure all the spear are covered with oil
Pop in the oven next to the salmon

Since both the salmon and the asparagus go into the oven at the same time, they are done about the same time. I bake the salmon for 15-20 minutes depending on the thickness. The asparagus may be done sooner so check it with a fork.

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You can also use fresh or dried dill instead of rosemary. Leftover salmon can be reheated the next day or used cold in a salad. The asparagus tastes amazing right out of the fridge so I always make extra to snack on! This recipe really is so easy and I hope you enjoy!

Make sure to check out all my recipes here!!

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