Dinner/Fish

Simple Sunday Salmon Supper

Joey says that her FAVORITE fish is Salmon. One of our goals as a family for 2018 is to eat fish once a week. We’ve tried to eat more fish in the past. We’ve tried once a week. We often fail because week nights can be crazy. My husband works late, we’ve got swimming lessons or after school activities . . . or there is always something. For whatever reason I don’t mind reheating what we ate for my husband when he gets home. Fish, especially Salmon or Tuna do not reheat well. I hate feeling like the meal is wasted. So Sunday, the one day that we are ALL home and ALL home for dinner, on time, is Fish Day.

Fish Day Sunday for 2018.

Another one of my goals for 2018 is to make quicker, easier meals and buy myself more time to relax, spend time with the kids, or do other things. I love cooking and spending time in the kitchen, but between meal prep and complicated Sunday Dinners, I felt like I spent too much time in the standing at the Kitchen counter and not enough time playing on the Kitchen floor.

Simple Supper for 2018. Plus no one else seems to care that the chicken whatever you want to call it took 4 hours to make. . . .

Salmon Filets + Olive Oil + Lemons.

All a bag of frozen green beans.

All in the oven – and I go do other things and come back later to a fab meal that everyone is happy with.

The kids love brown rice so that is usually our grainy side. I may add some cauliflower rice or another side for my husband and me. Or some weeks we just eat a really chopped salad too.

Simple Salmon Supper

  • Yield: 3-5
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes

Ingredients

  • 3 6-8 ounce Salmon Filets
  • 2 tablespoons olive oil
  • 2 lemons sliced
  • 12-16 ounces green beans (frozen is okay)
  • Salt

Instructions

  1. Preheat oven to 275 degrees F. Drizzle olive oil in large pyrex baking dish. Place salmon skin side down on one end. Place lemon slices on top. Place frozen green beans on other end of glass pyrex dish. Season all with a little salt. Bake for 30-35 minutes. Remove and serve.

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