Remember how the other day I was filling your minds with way too much information about how my thighs rub together (during the lovely Naan post)? Oh, you blocked it out? Well I'm glad I could remind you! So I've been complaining about those monster thighs to Aaron lately and he came up with the worst ideas ever to solve them. He said that if my growing thighs bother me, I could do the following: workout, eat less, or both.
My thoughts? I hate working out. And I don't like the idea of eating less. And the combination of the two makes me want to eat a package of oreos by myself. And that my friends, sounds like a beautiful idea.
So...I rolled my eyes, told him those were horrible ideas, and pulled the covers over my face waiting for him to come up with a solution for me to cook fatty foods and sit on my butt and lose weight. The idea never came, and I fell asleep.
Realizing that Reader Request Monday's was coming up, I decided to make an anonymous request of something healthy. Figuring it, well, it couldn't hurt my figure to try, here we are.
Salmon is one of my favorite foods. I buy it often at Sam's Club and freeze it into serving sizes for the two of us. I was really careful with this whole meal, using lemons, herbs and spices for seasoning, and taking advantage of salmons natural oils rather than adding butter or oil. I ended up serving this with basmati rice and asparagus sauteed in just a touch of EVOO and lots of fresh garlic.
I've been slow cooking my salmon instead of broiling it, it keeps the fish extremely moist and colorful. The fish looks the same before and after cooking it, but you can tell it's done by how well it flakes. Instead of typically broiling it, drying the fish out, I preheat the oven to 250°F and bake it for about 30 minutes. Even if you leave it in the oven for 10 extra minutes, it still won't dry out. Take a look!Aaron thought it was too lemony, and although it was strong, I didn't think it was too much. I was surprised by how lemony the fish tasted just by laying slices on.
If your interested in something easy and healthy, try it out!
Salmon with Lemon and Dill
by Kacey's Kitchen
- 1 filet of Salmon
- 1 lemon
- fresh dill
- salt and pepper
- Preheat oven to 250°F. Slice lemon.
- Season Salmon lightly with salt, pepper, and chopped fresh dill.
- Place a layer of sliced lemons on the bottom of a baking dish. Place salmon on top, folding under any very thin pieces so the cooking surface is about even.
- Place lemon slices on top and bake for 30 minutes.