Happy Monday to you and for many families in the Central Valley, the 1st day of school. The summer really did fly by this year. Are you excited to see your kiddos head back to school or sad to miss them? I’m feeling a little bit of both. It will be good to get back into a routine but it is my youngest daughter’s last year of preschool before she is swept into the school system so I want to cherish every moment of our time together.
No matter what time of year, the struggle to get dinner on the table is real. That is why mom boss of KLSD and I partnered to bring your Monday Mom Meals. Each month we are sharing a quick and easy, yet tasty recipe you can throw together to get a nutritious meal on the table for your family. This salmon dish happens to be my families all time favorite. I often prepare a big filet at the beginning of the week and we all enjoy leftovers for lunch and dinner throughout the week.
In my 10 years of teaching, I’ve found many people are hesitant to prepare salmon. I promise it is easier thatn you may think, Prepare it by drizzling on some good olive oil, plenty of salt (I prefer sea salt), a little pepper, and layer on seasonal citrus. This is a great one pan dish but if you prefer to make salmon outside on the grill, go ahead and roast the veggies in the oven. For cooking salmon on the grill, the trick is not to over work it. Put the skin side down and cook at 450º (if using a Traeger) for about 15 minutes. You can tell salmon is done when it easily flakes apart. You want to stop cooking right before the “white stuff,” aka the coagulated protein starts to ooze out.
If you’ve followed me for long enough you know that my love for sweet potatoes and Brussels Sprouts runs deep. Sweet potatoes are a great source of fiber, which many of us are lacking in our diet. When I first introduced sweet potatoes into my husband’s life, I started slowly with the white sweet potatoes, then eventually switched to the orange variety. Fun Fact: did you know “yams” sold in the States are actually sweet potatoes and most of the world’s supply is grown here in the Central Valley, our of Livingston, CA.
Leave a comment and let me know what you think. Will you make it at home? What would you like to see for our next collaboration?