Do you want to know the most common cause of failure (in my opinion) when working towards any fitness goal? Lack of convenience.
The gym is too far away.
This recipe takes too long to make.
I don’t have those ingredients.
And so on.
Whether you want to commit to a new workout program, or simply create healthier meals for your family, convenience is key. I see it time and time again- if the gym isn’t located near your home or that healthy recipe is too complicated, chances are it’ll be a one and done experience.
You’re busy. I get it. That’s why I’m focusing on creating more 30-minute, nutritious meals that you and your family will love. Healthy recipes don’t have to be complicated, timely, or boring. Trust me, I’m not one to settle for bland foods or time-consuming meals.
This 30-Minute Lemon Dill Salmon & Roasted Potatoes recipe is mouth-watering. Absolutely delicious and nutritious. The lemon, dill, and garlic bring so much flavor to the table. Your taste buds will be throwin’ a party! Did I mention it takes less than 10 minutes to prepare and is baked all in one pan? Easy, peasy, lemon squeezy!
Oh, and don’t forget that well-earned glass of crisp Chardonnay to sip on while your dinner bakes ;)
- 8-10 ounces Sockeye salmon filet
- 10 oz mini red potatoes,* washed and cut in half
- 12 oz brussel sprouts, washed and cut in half
- 2 cloves garlic, finely chopped
- 2 tbs fresh dill, finely chopped
- 2 tbs lemon juice
- Sea salt, to taste
- Black pepper, to taste
- 1 tbs + 2 tsp olive oil or ghee, separated
- Preheat oven to 400 F. Line a baking sheet with tinfoil and coat with nonstick spray, ghee, or olive oil.
- Toss the red potatoes and brussel sprouts in 1 tbs olive oil or ghee.
- Place the salmon in the middle of the baking sheet and pour lemon juice on top. Season with fresh dill, sea salt, and black pepper.
- Spread the brussel sprouts and red potatoes on each side of the salmon and season with sea salt and black pepper. Sprinkle the chopped garlic on top of the salmon, brussel sprouts, and potatoes.
- Bake for 15-20 minutes, or until the salmon is close to your desired texture. Let sit for 5 minutes (it will continue to cook), and serve. (Pairs well with a glass of Chardonnay!)
- *If you cannot find mini red potatoes, you can buy regular-sized red potatoes and cut them into 1" cubes.
