Alright, so it wasn’t much of an adventure, but whenever I return to my parents house, my mom and I do a bit of cooking. Last Friday, we made dinner for the 2 of us and my dad.
We were both in the mood for something easy, fresh, and light, so we headed immediately for the seafood counter when we got to the grocery store. The sockeye salmon looked beautiful, so we knew that Baked Lemon Salmon was on the menu for the evening.
After gathering the remaining ingredients, we returned home to start dinner. We started by sauteing thinly sliced leeks with a little bit of butter. Once the leeks were finished, we transferred them to a bowl & used the same pan to saute the mushrooms.
Once the mushrooms were finished, we put the leeks and mushrooms over the salmon that had been drizzled with olive oil and lemon juice in a square glass baking dish. We cooked the salmon for 15-20 minutes at 375 degrees.
While the salmon was cooking, I made a baby spinach salad with julienned carrots and halved grape tomatoes with toasted pine nuts and goat cheese crumbles. To accompany the salad, I made a Dijon Mustard vinaigrette, by mixing with a fork 2 parts Dijon Mustard (Grey Poupon for me!), 1 part Olive Oil, and 1 part Red Wine Vinegar, with a pinch of salt and pepper.
Once the salmon was finished, we placed it on a bed of brown rice and added some extra halved grape tomatoes on top (my mom’s signature preparation for any baked protein) and the salad alongside. A very refreshing meal.
Shopping List (not exact)
- Sockeye Salmon (3 pieces at 5 ounces each)
- 1 leek, thinly sliced
- 1 small container of mushrooms, sliced
- 1/2 lemon’s worth of lemon juice
- 1 small container grape tomatoes
- Enough baby spinach to constitute a salad
- 2 handfuls julienned carrots
- some toasted pine nuts
- some goat cheese crumbles
- Dijon Mustard
- Olive Oil
- Red Wine Vinegar
- Brown Rice
(WeightWatchers 13 PointsPlus per serving)