I thought I would share one of my favourite dinner recipes with you. Seeing as how I spoke about it in today’s vlog, it only seems fair. This is a simple recipe, full of flavour. I love meals that are nourishing, healthy, quick to make and still taste amazing. So the key to this recipe is to use fresh garlic, through a press, and amazing herbs and spices on the salmon.
For the salmon – rinse and pat dry and then put on baking sheet lined with foil. Season with garlic powder, onion salt and pepper (or your favourite spice mix – I was out of mine, to be honest, so I improvised). Bake at 400F for 20 mins. If you have a convection oven, use that setting, because it gives the salmon an amazing crispiness to the top layer.
I make white rice for two reasons – I like the taste better, and I’m lazy and it’s the best thing to cook in a rice maker. It was one of the best kitchen appliance investments I made. As a gluten free girl, rice has always been my go to grain. So, I put in the rice (rinsed a couple times first) and then water, and let the cooker do its thing.
The balsamic roasted veggies are super easy to make. Wash and cut peppers, and be sure to take the last inch or so off the asparagus spears. Place the veggies on a foiled lined baking sheet. Mix four cloves of pressed garlic with 2tbsp of balsamic vinegar (try to find one with NO sulphites) and 1tbsp of extra virgin olive oil. Then baste that on the veggies. I did that mixture on the asparagus, and just a little balsamic vinegar on the peppers. Then cook at 400F for 10 minutes.
I love lemon on my rice but put your fave on it – gluten free tamari (soy), lime, lemon, Frank’s red hot, you name it!